Green Tea Oreo Cake

Instructions

Green Tea Sponge Sheet

1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
2. Stirring constantly, bring the temperature to about 40 degrees and remove the bowl from the pot.
3. Place the bowl with the butter and milk in a saucepan over medium-high heat (about 50-60 degrees).
4. Whisk the eggs on high speed to a fine froth and beat on low speed for about 2 minutes to clear the air pockets.
5. Sift together the flour and green tea powder and mix with a spatula.
6. Add a little of the dough to the bowl with the butter and milk and mix.
7. Add this mixture to the main batter, mix evenly and pour into the oven pan.
8. Bake in a 170 degree oven for 38 minutes, let cool, trim off the bottom and cut into 3 1.5 cm slices.

Buttercream

9. Lightly whip the room temperature softened butter and whip in the powdered sugar in three separate batches.
10. Whip in the Oreo cream and vanilla bean paste, then add the whipping cream and whip well.
11. Fold in the crushed Oreos and lightly whip to complete the cream.
12. Place the green tea sheets on a baking sheet and drizzle with sugar syrup (5 parts water to 1 part sugar, boiled and chilled).
13. Cover with cream, flatten and sprinkle with Oreo crumbs.
14. Repeat to stack and smooth icing and chill in the refrigerator for about 1 hour.
15. Whip the remaining cream with the green tea powder.
16. Spread the green tea buttercream over the set cake, ice smooth, and chill in the refrigerator for 30 minutes.

Green Tea Glaze

17. Add powdered gelatin to water and let stand for 10 minutes.
18. Melt the white couverture chocolate with the whipping cream in the microwave for 30 seconds.
19. Add the green tea powder and mix, then add the soaked gelatin and mix, then add the butter and mix.
20. When the glaze reaches a temperature of 32-33 degrees, pour it around the edges of the cake.
21. Decorate the cake with cream and Oreos and let it set in the refrigerator for about 30 minutes.