I can officially admit that I am a matcha lover!!! Because of matcha addiction I decided to give a try for the matcha cake with mascarpone frosting. This dessert is not a very sugary side. Matcha bitterness nicely matches creamy mascarpone frosting with slight lemony touch. My hubby loved it a lot!!!
Yields 20×20 cm cake
For the sponge cake
- 60g pastry flour
- 30g cornstarch
- 9g matcha powder
- 52g unsalted butter , softened
- 135g egg whites
- 120g caster sugar
- 120g egg yolks
For the green tea syrup
- 37g sugar
- 75g water
- 5g matcha powder
For the frosting
- 57g yolks
- 15g sugar
- 15g + 60g milk
- 9g gelatine powder
- 135g cream cheese, at room temperature
- 210g mascarpone
- 22g condensed milk
- 150g thickened cream, whipped
- 15g orange liqueur
- 1 1/2 tsp fresh lemon juice
- 2 tsp icing sugar, optional
- 3 tsp matcha powder or more
For the cake sponge
- Preheat oven to 200ºC. Line 3 20 x 20cm cake pan with parchment paper.
- Sift together the 2 flours and matcha twice. Place butter in a small bowl and melt over a pan of barely simmering water.
- In a clean bowl, whip egg whites until frothy and add in sugar in 3 additions. Whip whites until stiff peaks form and glossy, add in the yolks and beat until combine.
- Sift in the flours-matcha mixture into the egg mixture, fold using a spatula. Pour in the melted butter and mix well.
- Pour batter into the prepared pans, spread evenly. Bake for 10 – 13 minutes.
- Once cake is done, remove cake from the pans and let cool on a wire rack for 10 minutes.
- Cover cake with a plastic wrap or place in a food-grade plastic bag to prevent sponge from drying out. Set aside.
To make syrup
- Place sugar and water in a small saucepan, cook over medium-heat until sugar is dissolved.
- Transfer syrup into a small bowl, add in matcha powder and stir until well-combined. Set aside.
To make frosting
- Prepare a hot water bath . Combine yolks, sugar and milk in a small mixing bowl, place bowl on top of the prepared water bath, use an electric beater to beat the egg yolk mixture until light and fluffy. Set aside.
- Combine 15g milk and gelatin in a small bowl and leave to soak. Then place in a hot water bath, stir until gelatin is dissolved, keep warm.
- In a large bowl, combine cream cheese, mascarpone and condensed milk, beat on low speed until combined. Adjust to high speed and beat until fluffy.
- Add in the whipped cream and beat until mixture is smooth and creamy. Add in the egg mixture, orange liqueur, lemon juice and gelatin mixture, mix until just combined.
- If the mixture is a bit runny to pour, chill in the fridge for about 10 minutes so that cheese mixture won’t leak into the sides of the mould. Stir mixture before pouring.
- Brush the first piece of matcha sponge cake with matcha syrup. Pour in sufficient amount of cheese mixture on top and use a small pastry scraper or a spatula or spoon to smooth the surface.
- Place the 2nd piece of cake, brush with syrup and top with another layer of cheese mixture.
- Place the last piece of sponge cake, brush with syrup and pour in remaining cheese mixture.
- Chill cake at least 4 hours before unmoulding.
- Sift in icing sugar on top of the cake then sift in the matcha powder or you can combine both sugar and matcha together then sift them on top.
- Cut matcha tiramisu into pieces. Add in some blackberries and serve immediately .
Recipe adopted from My bare cupboard.