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Matcha honey cake
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Introducing honey cake enriched with green matcha! It is the perfect combination of classic honey cakes with a modern Japanese twist from matcha, which gives the cake a delicate green hue. Imagine the contrast between the delicate honey flavour and the distinctive herbal note — this is what makes the Matcha Honey Cake unrivalled in its uniqueness. Preparing this dessert will add an exquisite flavour to any pastry chef's culinary arsenal, captivating from the very first bite. Inside, the cake hides layers of golden sponge cakes soaked in a light matcha-flavoured cream that will leave no one indifferent.
Variations
- You can add white chocolate to the cream
- Use cream cheese instead of regular cream
- Decorate with nuts or berries
Secrets of tenderness and taste
- The cakes should be thin and even.
- The matcha cream should be smooth and lump-free.
- The cake should be soaked for at least 6-8 hours.
Tips on ingredients
- Use natural light-coloured honey.
- The matcha should be of ceremonial or culinary grade.
- Use cream with 33-35% fat content
Small culinary nuances
- The dough for the honey cake is prepared in a water bath
- The cake layers are baked one at a time
- Matcha is sifted before adding to the cream
- The cake is stored in the refrigerator
Ingredients for the recipe
Ingredients
Litniy Med Honey 500g
150 g
Shchedri Braty Sugar 1kg
200 г
Svizhak Chicken Eggs С0 10pcs
3 pcs
Komo Extra Sour Cream Butter 82.5% 180g
100 g
Novus Wholegrain Wheat Flour 1kg
400 g
Deko Baking Soda 300g
1.5 tsp
Galychyna Ultrapasteurized Cream 33% 500g
500 ml
Aro Powdered Sugar 250g
100 g
Gemini Matcha Elite Japanese Green Tea 50g
15 g
PMMK Whole Condensed Milk 8.5% 1kg
200 г
Preparation steps
01
Preparing the dough — Place honey, sugar, eggs and butter in a saucepan. Heat the mixture in a water bath until the sugar dissolves. Add baking soda and stir. Add flour in parts and knead the dough. ⏱ 15 min. Guideline: The dough becomes thick and elastic.
02
Baking the cakes — Divide the dough into 8 parts. Roll out each part thinly and transfer to parchment paper. Bake at 180°C for 5-7 minutes per cake. ⏱ 60 min. Guideline: The cakes should be golden brown and evenly baked.
03
Preparing the cream — Whip the chilled cream with powdered sugar until stiff peaks form. Sift the matcha and dissolve in 2 tablespoons of warm water. Add the matcha and condensed milk to the cream and gently fold in. ⏱ 10 min. Guideline: The cream should be smooth and light green in colour.
04
Assembling the cake — Spread the matcha cream on each cake layer. Stack the cake layers on top of each other. Cover the sides and top with cream. Decorate with crushed cake crumbs. ⏱ 15 min. Guideline: The cake is evenly covered with cream.
05
Soaking — Place the cake in the refrigerator for 8-12 hours to soak. ⏱ 480 min. Guideline: The cake layers are completely soaked with cream.
06
Tip Serve chilled, decorated with fresh berries or sprinkled with matcha. Store in the refrigerator for no more than 3 days.
Where to order ingredients
Select the required ingredients in one of the stores
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