Matcha pairs so well with strawberries. This matcha and strawberry layer cake looks spectacular and tastes absolutely delicious. The green tea flavor is made intense by adding lots of matcha tea powder right into the cake batter. If you ever wanted to try one of these unique cake recipes, this is the one to try!
190g Bao flour (Hong Kong flour)
60g Salted butter, melted
20g Matcha powder
30g Glucose syrup
310g Whole egg
100g Whole milk
10g Vanilla extract
15g Matcha powder
20g Glucose syrup
10g Vanilla bean paste
60g Crème fraîche
60g Mascarpone Cheese
Preheat the oven to 180C (350F) and grease your cake tins with butter. Line the bottoms with baking paper, grease and dust with flour, shaking out any excess.
Mix flour and matcha powder together. Set aside.
In a small bowl, add eggs, sugar and glucose and mix them until combined.
Whisk the egg mixture over the double boiler until the sugar dissolves. The mixture should be warm at 45-50°C.
Using a mixer whisk the egg mixture at high speed till pale and fluffy. Reduce the speed to low and whisk for another 5 minutes.
While the egg mixture is whisking, combine melted butter, milk and vanilla. Warm the mixture slightly.
Once the mixture is completely combined, add some flour to the butter-milk mixture and mix until the egg mixture has a smooth consistency. Add the mixture back to the egg batter and fold until well incorporated.
Pour the batter into the prepared tray and bake for 15 minutes or until golden brown.
Cool on a wire rack for 10 minutes and then carefully remove from the tray. Cool completely before filling and frosting.
Stir sugar in warm water and dissolve the sugar. Mix in the rest of the ingreďïệnts and set aside.
Add all the ingreďïệnts and whisk till firm peaks. Reserve in the fridge.
Take the cake layer and place it on a cake plate. Brush generously with the matcha syrup until it is moistened.
In a separate bowl, take 1/4 of the whipped cream and whisk until stiff peaks. Use a palette knife to smooth the matcha frosting over the entire cake.
Drag the knife upwards to create a little rustic finish on the cake and then top with fresh strawberries and edible flowers (optional). Best eaten soon after decorating.