1. To separate whites and yolks. In proteins add 3 tbsp of cold water and beat until strong peaks, while continuing to whisk, add 100 g of sugar. Stir in first the yolks, then the flour, baking powder and starch. 2. Spread on lined baking paper baking sheet and bake at 200° C for 10-15 minutes. 3. Gently tilting the finished cake sprinkled with sugar on the towel. (I do it with a second baking sheet: sprinkle with sugar biscuit, cover with a towel, the baking pan... and turn) 4. Cool the biscuit. 5. Sprinkle the biscuit pineapple juice (from the jar) mixed with liquor. (Very easy to do with spray). 6. Grease cake raspberry jelly or jam.

7. For the cream vzbit 200 g of cream, adding thickening agent for cream. Mascarpone mix with 50 g sugar and grated coconut. Stir this mixture with cream. 8. Add in the cream and the sliced pineapple. 9. Evenly distribute the cream on the cake. 10. Cut the cake into 4 uniform strips (lengthwise). 11. The first strip to roll roll and put it on the middle tray. Subsequent strips to wrap around the middle of the docking region. 12. Wrap it around the cake ring and refrigerate at least 45 minutes. (I cooled for 2 hours, considering the hot weather). After cooling with a sharp knife to touch up the top.

13. Whip 200 g cream and coat them cake from all sides. 14. Almond press down on the edge of the cake. (If it is very white, preferably with a bit of fry and cool) 12. To decorate the cake. The cake turned out with a diameter of about 22 cm

Bon appetit!