Ingredients
- 3 Eggs
- 90g Sugar
- 3g Vanilla extract
- 25g Unsalted butter
- 30g Milk
- 80g Cake flour
- 5g Green tea powder
- 3 Egg yolks
- 75g Sugar
- 1g Salt
- 10g Cornstarch
- 6g Lemon zest
- 60g Milk
- 90g Lemon juice
- 35g Unsalted butter
- 120g Egg white
- 160g Sugar
- 300g Unsalted butter
- 100g Lemon curd"
Instructions
Green Tea Cake Sheet
- Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
- Mix slowly until the temperature reaches about 40 degrees and lower the bowl.
- Place the bowl with the butter and milk over a saucepan and bring to a medium heat (about 50-60 degrees).
- Whisk the eggs until they form fine, fluffy peaks.
(Beat on low for the last 2 minutes to clear the pores)
- Sift in the flour and green tea powder and mix to combine.
- Mix a little bit of the batter in a bowl with the butter and milk, then add it to the main batter and mix.
- Pour the batter into an oven pan and bake in a 165 degree oven for about 35 minutes (preheat to 185 degrees).
- Once baked and cooled, cut a thin slice off the bottom and cut into 4 1cm slices.
Make the lemon curd
- Whisk the egg yolks with the sugar and salt, then whisk in the cornstarch and lemon zest.
- Whisk in the milk and lemon juice, then heat over low heat, stirring with a spatula, until heated through (about 8-10 minutes).
(It's important to heat it enough so it doesn't taste fishy)
- Remove from the heat and add the butter, melt it well and mix it in evenly.
- Strain to remove the lemon zest, place in a bowl, cover with plastic wrap, and allow to cool completely at room temperature.
Swiss Meringue Buttercream with Lemon Curd
- Lightly whisk the egg whites with the sugar and set over a saucepan of simmering water, whisking constantly.
- When the temperature reaches about 65 degrees, remove from the heat.
- Whip with a hand mixer to form stiff peaks. (Make sure to cool the meringue so it doesn't get too hot.
- Beat in the room temperature butter in small portions.
- Whip in the lemon curd to finish the cream.
- Place the cake sheet on a baking sheet and spread with buttercream to flatten.
- Repeat the layers, adding lemon curd to the middle layer.
- Cover with aval icing and set in the refrigerator for 30 minutes.
- Spread with more cream and ice smoothly, then brush with yellow buttercream and ice smoothly.
- Decorate the top with the remaining cream and surround the halved and sliced lemons.
- Squeeze the lemon curd into the center and set in the refrigerator for about an hour.
