Green tea (Matcha) Cake Recipe

Name: Green tea (Matcha) Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: 155g Egg; 90g Sugar; 10g Honey; 2g Vanilla extract; 30g Unsalted butter; 45g Milk; Green tea sheet - 95g Cake flour, 10g Green tea powder / Vanilla sheet - 100g Cake flour; 200g Cold cream cheese; 45g Sugar; 5g Green tea powder; 250g Whipping cream; 20g Hot whipping cream; 3g Green tea powder; 60g White chocolate; 8g Unsalted butter; 2g Gelatin sheet

Cooking TreePublished: 2023-02-11 Updated: 2023-02-0902K views

Green tea (Matcha) Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a green tea cake sandwiched with green tea cream on 8 cake sheets~
Bake green tea sheet and vanilla sheet and cut 4 thin sheets each.

Even if the green tea cream is thinly iced on the side of the cake, the color is pretty and it looks natural~^^
The green tea glaze, which flowed beautifully, became a point with sparkling sparkles~~

When making the glaze, it mixes as if it was separated before adding gelatin, but if you add gelatin and mix well, it mixes smoothly.

It has a rich green tea scent, and the cream is made by mixing cream cheese and fresh cream, which makes it more savory and tastes great.

It’s neat and tidy, so I think it’s a classy cake. ^_^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Green tea (Matcha) Cake

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Rating: 5.0/5
( 73 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg

90g Sugar

10g Honey

2g Vanilla extract

30g Unsalted butter

45g Milk

Green tea sheet - 95g Cake flour, 10g Green tea powder / Vanilla sheet - 100g Cake flour

200g Cold cream cheese

45g Sugar

5g Green tea powder

250g Whipping cream

20g Hot whipping cream

3g Green tea powder

60g White chocolate

8g Unsalted butter

2g Gelatin sheet

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until rich ivory-colored foam is formed. Sift the soft flour and green tea powder and mix.

Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 35 minutes.

Bake and cool the vanilla sheet in the same way, cut the top and bottom, cut into 4 sheets to make a total of 8 sheets, and cut into 15cm molds.

Mix cold cream cheese and sugar, sift green tea powder, mix, add fresh cream, and whip to make cream.

Lay the green tea and vanilla sheets alternately with cream, then apply the cream on the entire surface and put it in the refrigerator.

Add green tea powder to hot whipped cream and mix.

Put a bowl of white chocolate in a pot of hot water to melt the chocolate, add unsalted butter and mix, add (7) and mix.

Remove the water from the soaked gelatin, put it in (8), mix, put it in a piping bag and cool it lukewarmly.

Glaze the top edge of the cake and fill the top to finish.

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