Learn from us: Recipes Fruit Roll Cake Pudding

Roll Cake

Ingredient A :

• 10 pcs Egg Yolks
• 3 pcs Egg Whites
• 75 g Granulated Sugar
• 1 tsp Cake Emulsifier

Ingredient B :

• 70 g Low Protein Flour
• 15 g Cornstarch
• ½ tsp Vanilla Paste

Ingredient C (melted) :

• 100 g Palmboom® Margarine

Instructions :

1. Beat Ingredient A using a mixer until thick and ribbon-like. Then add Ingredient B and mix on low speed until evenly combined.
2. Add melted Ingredient C and stir well. Pour into a 28 x 28 cm baking tray. Bake at 175°C for about 30 minutes.
3. After baked, let it cool, spread with Strawberry Jam, then roll. Chill in the refrigerator until set. Slice the roll cake and arrange into a pudding mold with a diameter of 20 cm and height of 10 cm.

Pudding Mixture

• 2 packs White Agar-Agar Powder
• 1400 ml Liquid Milk
• 200 g Granulated Sugar
• 200 ml Liquid Whipped Cream (whisked until slightly thickened)

Clear Jelly Topping

• 1 tsp Plain Jelly Powder
• 2 tsp Granulated Sugar
• 200 ml Water

Cook until boiling.

Instructions :

1. Mix all pudding ingredients (first or second layer), except the whipped cream. Cook while stirring until boiling, then turn off the heat and add the whipped cream.
2. Pour the pudding mixture gradually into the mold so the roll cake doesn’t float (make sure the roll cake sticks to the sides of the mold). Pour until finished.
3. Refrigerate until fully set, then remove from the mold. Prick the top with a fork and decorate with fruits as desired.
4. Wrap a clear plastic sheet (mica) around the pudding, then brush or spoon the clear jelly topping over the arranged fruits.