Matcha Mascarpone Layer Cake Recipes

MATCHA LAYERED CHEESECAKE RECIPE BY TASTY

Matcha Layered Cheesecake Recipe by Tasty image

Here's what you need: biscuit, melted butter, milk, gelatin powder, water, cream cheese, sugar, yogurt, heavy cream, water, matcha powder

Provided by Spencer Kombol

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 ½ cups biscuit
5 ½ tablespoons melted butter
2 tablespoons milk
½ tablespoon gelatin powder
2 tablespoons water
3 ⅓ cups cream cheese
⅔ cup sugar
1 ⅔ cups yogurt
1 ⅔ cups heavy cream
2 tablespoons water, hot
2 tablespoons matcha powder

Steps:

Put the biscuit in a ziplock bag and crush it finely. Put it in a bowl, add melted butter and milk and mix.
Place mixture in a 20 cm (7 in) spring-loaded mold and make shape with holding it firmly with your fingers. Put it in a refrigerator and cool it (about 30 minutes).
Place gelatin in a heat-resistant small dish, add water and let it set.
Add sugar to the cream cheese and mix well. Put yogurt and Heavy cream and mix well.
Heat gelatin for about 30 seconds in a 600 W microwave oven and mix thoroughly every fifteen seconds. When the gelatin becomes liquid, filter it into mixture and mix well.
Divide mixture into two equal parts, add Matcha melted with hot water to one side, and mix well.
Pour half the amount of white filling into the bottom of the mold, put in a freezer for 15 minutes and solidify.
Pour half of the filling containing the matcha into the mold and cool for 10 minutes.
Repeat this until the remaining filling gets set up
Cool in a refrigerator for about 3 hours.
Remove the cake from the mold, put it on the dish, sprinkle the tea strainer on the surface and sprinkle matcha.
Enjoy!

Nutrition Facts : Calories 707 calories, Carbohydrate 37 grams, Fat 59 grams, Fiber 0 grams, Protein 10 grams, Sugar 27 grams

MATCHA-MASCARPONE LAYER CAKE

Matcha-Mascarpone Layer Cake image

This is a light, airy, and incredibly delicious (and gives you a guilt-free feeling, even after eating 3 slices) chiffon cake with a mascarpone filling. I top the cake with green tea chocolate (white chocolate mixed with matcha powder) and it tastes like green tea Kit-Kats®! Yum!

Provided by Carolyn L

Categories Cake Recipes

Time 1h25m

Yield 10

Number Of Ingredients 17

Ingredients

¾ cup cake flour
⅛ teaspoon salt
½ teaspoon baking powder
3 tablespoons matcha green tea powder
½ cup hot milk
5 egg yolks
4 tablespoons superfine sugar
4 tablespoons vegetable oil
6 egg whites
½ teaspoon cream of tartar
¼ cup superfine sugar
1 ½ cups heavy whipping cream
2 tablespoons confectioners' sugar
½ (8 ounce) container mascarpone cheese
¼ cup heavy whipping cream, or as needed
¼ cup confectioners' sugar, or more to taste
1 tablespoon matcha green tea powder, or more to taste

Steps:

Preheat the oven to 340 degrees F (170 degrees C). Line the bottom of two 9-inch round cake pans with parchment paper.
Mix cake flour, salt, and baking powder thoroughly.
Whisk matcha powder into the hot milk until no lumps remain. Let cool.
Beat yolks in a bowl using an electric mixer; add superfine sugar and blend until dissolved. Whisk in oil until thoroughly combined. Add the matcha-milk mixture and mix well. Sift in 1/4 of the flour mixture at a time, mixing batter well after each addition.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add cream of tartar and whisk well. Add 1/4 of the sugar at a time, mixing well after each addition. Continue to whisk until stiff peaks form, or until mixture looks like shaving cream and no bubbles are visible. Do not overmix.
Gently fold 1/3 of the egg white mixture into the yolk batter using a spatula. Repeat with the rest of the egg whites. Pour batter into the prepared cake pans. Chill a clean metal bowl and whisk attachments in the freezer.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Remove from oven. Invert pans and allow to cool completely; this will prevent the cakes from sinking.
Beat heavy cream and confectioners' sugar together in the chilled metal bowl until soft peaks form. Set frosting aside in the refrigerator.
Beat mascarpone cheese, heavy cream, confectioners' sugar, and matcha powder in another bowl until filling mixture begins to stick to the whisks.
Run a thin knife along the edges of the baking pans to remove the cakes. Spread the mascarpone filling over 1 side of each cake. Place 1 cake on a serving plate, filled-side up; top with the other cake, filled-side down. Spread frosting over the surface.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 25.8 g, Cholesterol 174.5 mg, Fat 28.7 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 14.2 g, Sodium 118.7 mg, Sugar 15.3 g

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