Since I went to Japan and I discovered how many things you can do with green tea, I knew I must bring some to Poland and make my own recipe. The basis for this easy cake is an ordinary sponge cake and powdered green tea- very common in the Cherry Blossom Land. It's also becoming more popular outside Japan now. Feel free to try out this recipe :) And the story of the tea ceremony in Japan soon on the blog!
Ingredients:
For the sponge cake:
- 6 free-range eggs
- 6 tablesp of sugar
- 3 heaped
tablesp of extra fine sponge cake flour
- 3 heaped
tablesp of wheat flour
- 2-3
tablesp of macha (powdered green tea)
For the butter
cream:
- 250 g of
mascarpone cheese
- 330 g of
30% fat cream
- 3 heaped
tablesp of powdered sugar
For
garnishing:
- 2-3
tablesp of macha (powdered green tea)
- a few fresh mint leaves
- a few fresh mint leaves
Take out
the eggs from the fridge 2-3 hours before preparing the cake so that they can reach the room temperature.
Set the
oven to 200 Celsius degrees. Put the baking paper at the bottom of a round cake
form.
Separate
the eggs whites and yolks. Put the whites in a large bowl and add a pinch of
salt. Beat them with a hand mixer until they become stiff. Then, add the 6
tabelsp of sugar one by one making short breaks in between. Do the same with yolks- one by one, not all at
once. Set the hand mixer aside and add the flours- one tablespoon by one as well, but use a wooden spoon to mix the dough. Add the green tea and mix thoroughly. Pour the
dough into the form and bake for around 30-40 min. When you put a wooden stick
inside it should come out dry- then, the dough is ready.
When the
dough is baked take it out and throw on the floor from the height of 30-40 cm. Put
it to the turned-off oven and let it cool. Keep the oven door half open.
In the
meantime prepare the butter cream. Beat the cream until it becomes light and fluffy.
Add the sugar and then mascarpone cheese and mix thoroughly but not too long.
After
cooling the sponge cake cut it into two layers. Spread the butter cream on the
first layer and put the second one on top. Then cover the whole cake with the
rest of the butter cream. Garnish with the green tea and mint leaves.
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