Matcha and Strawberry Cake

Matcha and Strawberry Cake

Light chantilly cream and whole juicy strawberries sandwich between delicate layer of matcha green tea génoise sponge. °

Recipe:

Matcha Genoise (20X40)cm

Sift flour and matcha powder together. Set aside.
Prepare a double boiler. In a bowl, combine eggs, sugar and glucose.
Whisk the egg mixture over the double boiler until the sugar dissolve. The mixture should be warm not hot approx. 45-50°C.
Whip the egg mixture on a mixer at high speed till pale and fluffy. Reduce the speed to low and whisk for another 5 minutes.
While the egg mixture is whisking, combine melted butter, milk and vanilla. Warm the mixture slightly over the double boiler.
Once the egg mixture is done(ribbon stage), fold in the flour in two parts.
Once is fully incorporated, add a little of the batter into the butter-milk mixture and mix to a close consistency of the eggs mixture. Add the mixture back to the egg batter and fold till is well incorporated.
Pour the batter into prepared tray and bake at 180°C for approx. 15 minutes or until golden brown. Test doneness with a skewer, it should comes out clean.
Remove and cool on a cooling rack.

Matcha Syrup

Warm the water to dissolve the sugar. Mix in rest of the ingredients and set aside.

Chantilly Cream

In a mixing bowl with a whisk attachment, combine all the ingredients and whisk till firm peak. Reserve in the fridge.

Assemble

Trim off the skin of both sides of the sponge cake then divide them equally into half.
Lay one half on a chopping board and brush generously with the matcha syrup until it is moistened. In a separate bowl, take 1/4 of the whipped cream and whisk until stiff peaks. Using an angled palette knife, spread the cream evenly over the moistened sponge.
Lay the strawberries over the cream starting from the borders with the first cut side facing out. Cover the entire layer with the strawberries filling in any gaps if there is any. Take half of the remaining cream and whisk it till it’s medium peaks. You want the cream to hold it’s shape but still be soft enough to flow in between the strawberries. Spread the cream well and evenly, pressing gently as you spread to get the cream in between the strawberries.
Lay the another half of the sponge on top and press the sponge gently just to get it even and slightly compact. Brush generously with the matcha syrup again.
Whisk the remaining cream to medium-stiff peaks and spread it evenly. You want the top layer of the cream to be smooth.
Leave to set in the fridge preferably overnight.