Matcha Milk Paste Ingredients
5 tsp Matcha powder
60 ml of full fat milk
¼ cup of thickened cream
Cake Ingredients
1.50 cups of almond meal (150g)
¼ cup psyllium husk powder (32g)
½ cup of sweetener (erythritol & stevia mix)
6 eggs
1 tsp baking powder
½ tsp vanilla extract
pinch of salt
Filling Ingredients
1 cup of whipping cream
¼ cup mascarpone cheese
1 tsp powdered gelatin
4 tbsp powdered sweetener (erythritol & stevia mix)
Nutrition Facts
12 servings
1
- Amount per serving
- Calories235
- % Daily Value *
- Total Fat 20g26%
- Saturated Fat 7g35%
- Sodium 84mg4%
- Protein 7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Matcha Milk Paste
- Heat the milk in a saucepan and stir in matcha powder to make a paste. As the mixture heats and thickens, add dashes of thickened cream to give it a more liquid consistency. Do not let it boil.
- Set aside to cool.
Matcha Cake
- Preheat fan forced oven to 170 deg Celsius.
- In an electric mixer, add almond meal, psyllium husk powder, baking powder, the sweetener, pinch of salt and mix well.
- Add eggs and vanilla extract and olive oil to the centre and mix well.
- Add matcha milk paste and mix until smooth.
- Line a rectangular cake pan with baking paper.
- Spread cake mix with a spatula into the rectangular cake pan.
- Bake in the oven for 12-15 min. Do not overcook.
- Let cool for 5 min before removing.
- Roll the cake with the baking paper to let it mould into shape from the short side of the rectangle. Cover with a tea towel for 2-3 minutes while you make the filling.
Swiss Roll Filling
- Place water in a heatproof cup and sprinkle gelatin to dissolve for 5 min.
- Microwave if needed in 10 sec blocks until gelatin is fully dissolved.
- Meanwhile whip the cream, mascarpone and powdered sweetener until soft peaks form.
- Add the gelatin while the mixer is still on and keep whipping until stiff peaks.
Assembly
- Carefully unroll the cake. (The cake is fragile and may crack)
- Spread the whipped cream/cheese filling on top the cake.
- Pour the jam on top of the cream layer.
- Start rolling from the short side, taking care not to press too hard. Some of the jam/filling will spill out.
- Place in the refrigerator for ½ hour to firm up before cutting.
- Dust with powdered sweetener.
- Cut into slices and serve.
- You can store the cake in the fridge for up to 5 days .
Ingredients
Matcha Milk Paste Ingredients
5 tsp Matcha powder
60 ml of full fat milk
¼ cup of thickened cream
Cake Ingredients
1.50 cups of almond meal (150g)
¼ cup psyllium husk powder (32g)
½ cup of sweetener (erythritol & stevia mix)
6 eggs
1 tsp baking powder
½ tsp vanilla extract
pinch of salt
Filling Ingredients
1 cup of whipping cream
¼ cup mascarpone cheese
1 tsp powdered gelatin
4 tbsp powdered sweetener (erythritol & stevia mix)
Directions
Matcha Milk Paste
1
- Heat the milk in a saucepan and stir in matcha powder to make a paste. As the mixture heats and thickens, add dashes of thickened cream to give it a more liquid consistency. Do not let it boil.
- Set aside to cool.
Matcha Cake
2
- Preheat fan forced oven to 170 deg Celsius.
- In an electric mixer, add almond meal, psyllium husk powder, baking powder, the sweetener, pinch of salt and mix well.
- Add eggs and vanilla extract and olive oil to the centre and mix well.
- Add matcha milk paste and mix until smooth.
- Line a rectangular cake pan with baking paper.
- Spread cake mix with a spatula into the rectangular cake pan.
- Bake in the oven for 12-15 min. Do not overcook.
- Let cool for 5 min before removing.
- Roll the cake with the baking paper to let it mould into shape from the short side of the rectangle. Cover with a tea towel for 2-3 minutes while you make the filling.
Swiss Roll Filling
3
- Place water in a heatproof cup and sprinkle gelatin to dissolve for 5 min.
- Microwave if needed in 10 sec blocks until gelatin is fully dissolved.
- Meanwhile whip the cream, mascarpone and powdered sweetener until soft peaks form.
- Add the gelatin while the mixer is still on and keep whipping until stiff peaks.
Assembly
4
- Carefully unroll the cake. (The cake is fragile and may crack)
- Spread the whipped cream/cheese filling on top the cake.
- Pour the jam on top of the cream layer.
- Start rolling from the short side, taking care not to press too hard. Some of the jam/filling will spill out.
- Place in the refrigerator for ½ hour to firm up before cutting.
- Dust with powdered sweetener.
- Cut into slices and serve.
- You can store the cake in the fridge for up to 5 days .
