About the Recipe
Ingredients
Ingredients Group A
Candia Professionnel Brittany Butter 200g
Naarmann UHT Full Cream Milk 3.5%, Germany 55g
Low-gluten flour 180g
Whole egg 150g
Powdered sugar 145g
Trehalose 25g
Matcha powder 20g
Baking powder 3g
Salt 1g
Ingredients Group B
Quescrem Mascarpone Cheese, Spain 100g
Candia Professionnel UHT Whipping Cream 35.1%, France 80g
Caster sugar 12g
Coconut oil 3g
Shredded coconut 3g
Preparation
Ingredients Group A
Beat the butter, powdered sugar, brown sugar, and salt until fluffy.
Slowly add the egg mixture and milk and mix well.
Add the sifted flour, baking powder, and matcha powder and mix well.
Pour the batter into a mold and bake at 180℃ for 35-40 minutes.
Ingredients Group B
Mix the whipping cream, granulated sugar, and mascarpone cheese until whipped.
Add the coconut oil and mix well. Set aside.
Squeeze the coconut cream on top of the matcha cake, then sprinkle with powdered sugar and shredded coconut to decorate.