Matcha roulade with pineapple

Matcha roulade with pineapple

Preparation time

50 minutes


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    3 tablespoons of AMYLON ORGANIC corn starch, 1 packet baking powder, 5-6 eggs from happy hens, 2-4 tablespoons of natural demerara sugar. CUSTARD FILLING: 2 tablespoon ORGANIC demerara sugar, 0.3 l milk for the custard, 1 packet AMYLON Pineapple Flavoured Matcha Custard, 2 tablespoons butter

Preparation process

  1. First, cook the custard according to the directions on the package and let cool. Preheat the oven to 170°C.
  2. Crack 5 whole eggs into a bowl and beat for roughly 5 minutes into a dense foam. Then, with a wire whisk, carefully fold in the cornstarch mixed with the baking powder. Spread the finished batter onto a baking sheet lined with greased parchment paper.
  3. Bake until golden, approximately 10 minutes. After removing from the oven, let cool for a short while, then, together with the parchment paper, roll into the shape of a roulade.
  4. In the meantime, make the filling. Add the butter to the cooled custard and beat until smooth.
  5. Spread onto the roulade, sprinkle with chopped pineapple, and roll.
  6. The entire roulade may be topped with the remaining filling and sprinkled with chopped pistachios.