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Add a photoMatcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover its green colour is an extra attraction that is difficult to resist!
Here is the recipe of a cake that marries western and eastern traditions!
Ingredientes
- For a 21 cm diameter mold (can be adapted to square molds or individual molds)
- Sponge Cake:
- Eggs: 3 large
- Sugar: 70 g
- All purpose flour: 40 g
- Matcha powder: 1 tablespoon
- Butter (unsalted): 25 g
- Bavarois:
- Milk: 200ml
- Fresh cream (vegetal): 200 ml
- Egg whites: 3
- Sugar: 50 g
- Gelatin: 5 g
- Matcha powder: 1 tablespoon
- Water (to dissolve matcha powder): 5 tablespoons
- Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little
- Decoration jelly (nappage):
- Matcha powder: 2 tablespoons
- Gelatin: 5 g
- Sugar: 40 g
- Water: 250 ml
- Supplementary decoration (optional):
- Chestnuts (cooked)
- Black beans (cooked)
- Candied mint leaves
Direcciones
- -Sponge Cake:
- Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
- Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
- Bake in an ungreased pan in a very moderate oven.
- Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
- Let cool completely and trim off to shape of the cake mold.
- Line the cake mold with a layer of sponge cake.
- -Bavarois:
- Soften jelly in cold water or dissolve it depending on type.
- Whisk the the egg whites thick and hard with sugar.
- Bring the milk and fresh cream to boil.
- Switch off fire.
- Add matcha powder and matcha liqueur and mix well.
- Let cool completely. Add and mix in gelatin.
- Fold in egg whites.
- Pour the bavarois over the sponge cake and leave in refrigerator overnight.
- -Decoration jelly:
- Soften gelatin or dissolve in a little water.
- In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
- Wait until it has cooled off completely.
- Take cake out of refigeraor and pour jelly all over.
- Put back in refrigerator and leave it until it has properly settled.
- Decorate further with chestnuts, candied mint leaves and black beans.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 155 | 52% |
| Total Fat 17.54g | 22% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 30mg | 1% |
| Potassium 73mg | 2% |
| Total Carbs 33.67g | 9% |
| Dietary Fiber 0.2g | 1% |
| Sugars 28.76g | 19% |
| Protein 2.95g | 5% |
Evaluaciones
25 de Febrero de 2010
I've had a similar cake but never thought of making one myself..maybe I'll try, perfect for st patricks day!
09 de Marzo de 2010
Lovely! A nice cake; and it looks more complex than it actually is!
13 de Julio de 2010
OMG....dis is divine.
Te color is just too tempting.....n the recipe is worth a try....never thought it wud be less complicative.
Thks Robert fr sharing...tis has certainly made my day.
Cheers.Yo he cocinado/probado esta receta
