Green Tea Lemon Cake Recipe

Instructions

Green Tea Cake Sheet

1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
2. Mix slowly until the temperature reaches about 40 degrees and lower the bowl.
3. Place the bowl with the butter and milk over a saucepan and bring to a medium heat (about 50-60 degrees).
4. Whisk the eggs until they form fine, fluffy peaks.
   (Beat on low for the last 2 minutes to clear the pores)
5. Sift in the flour and green tea powder and mix to combine.
6. Mix a little bit of the batter in a bowl with the butter and milk, then add it to the main batter and mix.
7. Pour the batter into an oven pan and bake in a 165 degree oven for about 35 minutes (preheat to 185 degrees).
8. Once baked and cooled, cut a thin slice off the bottom and cut into 4 1cm slices.

Make the lemon curd

9. Whisk the egg yolks with the sugar and salt, then whisk in the cornstarch and lemon zest.
10. 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)
11. Remove from the heat and add the butter, melt it well and mix it in evenly.
12. 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

13. Lightly whisk the egg whites with the sugar and set over a saucepan of simmering water, whisking constantly.
14. When the temperature reaches about 65 degrees, remove from the heat.
15. Whip with a hand mixer to form stiff peaks. (Make sure to cool the meringue so it doesn't get too hot.
16. Beat in the room temperature butter in small portions.
17. Whip in the lemon curd to finish the cream.
18. Place the cake sheet on a baking sheet and spread with buttercream to flatten.
19. Repeat the layers, adding lemon curd to the middle layer.
20. Cover with aval icing and set in the refrigerator for 30 minutes.
21. Spread with more cream and ice smoothly, then brush with yellow buttercream and ice smoothly.
22. Decorate the top with the remaining cream and surround the halved and sliced lemons.
23. Squeeze the lemon curd into the center and set in the refrigerator for about an hour.