Matcha roll with cherries | Matcha recipe

Delicious matcha roll with fruits

Here we show you a great Matcha recipe that you can change as you wish, because the recipe could also be called "Matcha roll with strawberries" or "Matcha roll with raspberries". In principle, you can use any fruit of your choice or according to the season. We decided to process cherries with a blanket of powdered sugar. With the suggested amount of 600 ml of cream, you create enough "basis" to decorate a few cherries or other fruits on the Matcha roll.

Ingredients for your Matcha roll with cherries

For the sponge cake you need the following:

• 5 eggs
• 150 g sugar
• 1 p. Vanilla sugar
• 70 g flour
• 1 teaspoon matcha powder (Recommendation: Matcha Zen)

For painting and decorating, we recommend:

• 600 ml of cream
• 2 to 3 packets of cream stabilizer
• 2 pieces of vanilla sugar and possibly a little more sugar for seasoning
• Approx. 200 g cherries
• Grated chocolate for sprinkling

Preparation of your Matcha roll with cherries

For the matcha roll you should first beat the eggs with sugar and vanilla sugar in a bowl until frothy. Then fold the flour and matcha powder into the sweet egg foam. When adding the matcha, try how strong you want the color and taste to be.

Tip: Here we recommend adding the Matcha powder little by little, as Matcha powder not only has a very intense color, but can also be intense in taste, depending on the amount.

Then you can line the baking sheet with parchment paper, place the dough on it and smooth it out. Bake in the preheated oven for 15 to 20 minutes. When the sponge cake base is ready, take it out of the oven and turn it out onto a kitchen towel. So that everything comes off well, brush the baking paper with cold water and carefully peel it off.

Roll up the sheet of dough with the kitchen towel and let it cool down. In the meantime, prepare the cream by whipping the cream with the cream stiffener and sweetening it with vanilla sugar and possibly a little sugar. Roll up the base and brush with about two thirds of the cream.

Then pit the cherries, cut in half and spread on the cream. Then shape the whole thing back into a roll and place on a cake plate. Since you have made enough cream, brush the roll and use the rest for decoration with the help of a piping bag. You can then distribute the remaining cherries and the grated chocolate on the roll as you like. Keep in a cool place until eaten.

Tip: Good advice for beginners who have not yet made a Swiss roll: After halving the cherries for the filling, sear them a little and let them cool down, so they are softer and therefore easier to roll up. You can do the same with other fruit, or just cut up smaller pieces. The fruits can then remain fresh and whole for decoration.

Looks delicious - tastes good too!

Your team at Matcha Magic!

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