Matcha Mascarpone Layer Cake Recipes
MATCHA LAYERED CHEESECAKE RECIPE BY TASTY
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
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
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
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
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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