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250g mascarpone cheese
400g cream, whipped until foamy
consistency
3 egg yolks
100g sugar
1 tablespoon matcha powder, in 250ml
water
2 tablespoons Grand Marnier (orange
liqueur)
50g green tea powder, to sprinkle on top
Green Tea Sponge Cake:
40g butter
80ml milk
70g superfine flour
¼ teaspoon baking powder
5g green tea powder
4 egg yolks
5 egg whites
50g sugar
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Method:
To make the cake: Heat butter and milk
up to 50°C. Remove from heat. Add sifted superfine flour,
green tea powder and baking powder. Mix well. Stir in egg
yolks. In a separate bowl, beat egg whites and sugar until soft
peaks form. Add the egg white mixture to the batter mixture a
little at a time. Fold in well after each addition. Pour
into 14 x 14-inch baking tray. Bake at 180°C for 15-20 minutes
or until done. Remove and leave aside on a wire rack to cool
completely. Meantime, whisk the mascarpone until it becomes
creamy. Heat a saucepan ⅓
full of water and allow it to simmer. Mix together the egg yolks
and sugar in a medium bowl. Briefly whip them before placing the
bowl over the simmering water. Continue to whip for a few
minutes until the eggs are slightly cooked, and have a smooth, runny
consistency. Remove from the heat. Allow it to cool
slightly. Spoon the mascarpone into a large bowl with a rubber
spatula. Add the lightly cooked egg yolks into the mascarpone
cheese. Mix together until the cheese is fully incorporated and
free of lumps. Then, slowly spoon in the whipped cream and
combine it well with a whisk. Cut out the green tea sponge cake
to fit the size of the cups, about 1 cm in height each. Cut out
about 4 to 5 layers. Combine the green tea mixture with Grand
Marnier. Dip each cut-out cake entirely into the mixture for a
few seconds. Then place each one into each cup. Next,
spoon over the cream mixture, to half fill the cups. Repeat the
action with the rest of the layers. Place in the refrigerator
for a few hours to set. Before serving, dust with some matcha
powder.
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