Our Shared Values
Our Business
Our Foundations
Our Achievements
Our Governance
Conservation Management & Monitoring
Climate Change
Community Engagement
Partnerships & Memberships
Human Rights & Labour
Responsible Sourcing
Responsible Production
Certifications
Sustainability Report
Palm-based Food Products
Other Food Products
Oleochemicals
Bioenergy
Food & Nutrition Innovation
Press Releases
Stories
Meet Our Experts
In the News
Publication
Shareholder Information
Disclosure of Information
Financial Information
Prospective Suppliers
Support for Palm Suppliers
FAQ
Existing Non-Palm Suppliers
Graduates & Professionals
Scholarships
Internships
Roll Tart
Ingredients A:
- 300 g Whole Eggs
- 200 g Egg Yolks
- 180 g Granulated Sugar
- 12 g Cake Emulsifier
Ingredients B:
- 60 g Low-Protein Flour
- 20 g Cornstarch
- 20 g Milk Powder
Ingredients C:
- 150 g FILMA® Margarine
- 50 g FILMA® BOS (Butter Oil Substitute)
Ingredients D:
- 1 tsp Vanilla Paste
- 1 tsp Condensed Milk Paste
- 1 tbsp Chocolate Paste
How to Make:
Beat Ingredients A until light and fluffy. Add Ingredients B and continue beating until thick and well combined.
Divide the batter into two equal parts (about 395 g each):
- For the vanilla batter, add 1 tsp vanilla paste and 1 tsp condensed milk paste.
- For the chocolate batter, add 1 tbsp chocolate paste.
Into each batter portion, fold in 100 g of melted Ingredients C. Mix until evenly incorporated.
Pour the batter into a 30 × 40 × 2 cm baking tray. Bake at 200°C for 8–10 minutes until golden brown.
Once baked, cut into triangles with a base width of 8–9 cm. Spread with fresh cream or jam, then roll into a croissant-like shape. Decorate as desired.
