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Layered Cake With Flavours Of Matcha, White Chocolate And Berries
Recipe by Depinder Chhibber
Try Depinder Chhibber's Layered Cake with Flavours of Matcha, White Chocolate and Berries today!
- Steps
- Ingredients
Ingredients
Matcha Genoise Sponge
White Chocolate Whipped Ganache
Matcha Milk Soak
Berry Jam
Swiss Meringue Butter Cream
Raspberry Marshmallow Fluff
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Steps
- Preheat the oven to 180°C.
- Line two 23 x 32cm baking tray with baking paper.
- For the Matcha Genoise Sponge, work in two batches for each cake, halving the quantities and repeating the steps. In a stand mixer fitted with a whisk attachment, add the eggs and caster sugar. Whip until tripled in size, roughly 10 minutes.
- Sift the flour, potato starch and matcha powder and set aside. When the eggs are tripled in size, use a balloon whisk to fold in the sifted flours.
- Pour the batter onto the lined tray. Repeat for the remaining cake and bake for 20 minutes.
- Remove from the oven and flip onto a piece of parchment paper. Remove the paper on top of the cakes allow to cool for at least 20 minutes.
- Using a 15cm diameter template, cut 4 discs out of the two cakes. Set aside on two trays.
- For White Chocolate Whipped Ganache, place 135ml of cream in a saucepan over a medium heat and bring to a simmer.
- Meanwhile, place the white chocolate in a medium bowl and pour the hot cream over the white chocolate. Use a spatula to mix well until all the chocolate has melted – this may take a couple of minutes.
- Add the remaining 135ml of cold cream to the bowl and mix well to incorporate.
- Pour into a tray, cover with cling film and chill in the freezer for 30 minutes.
- Before assembly, place the ganache in the bowl of a stand mixer fitted with a whisk attachment. Whip until soft to medium peaks form.
- Transfer to a piping bag ready for assembly.
- When the cake comes out of the oven, prepare the Matcha Milk Soak, by combining milk and matcha powder in a saucepan on a medium heat. Allow mixture to come to boil then remove from heat.
- Using a pastry brush, brush the milk soak over each cake circle. Set aside in the fridge for 15 minutes to cool.
- For the Berry Jam, add all the ingredients, to a saucepan with 1 cup of water.
- Cook on a medium heat for 10-15 minutes until the berries break down and the mixture thickens. Taste and adjust seasoning, adding more lime juice if not acidic enough.
- Transfer to a tray and place in the fridge for 20 minutes to cool down.
- Once cool, transfer to a piping bag and set aside for assembly.
- For the Swiss Meringue Butter Cream, in the bowl of a stand mixer add the egg whites, caster sugar and matcha powder. Place the bowl over a saucepan of boiling water and whisk until the sugar melts and the matcha is well incorporated.
- Transfer the bowl to the stand mixer fitted with a whisk attachment and whip until the meringue reaches stiff peaks. Add the butter, 1 tablespoon at a time until fully incorporated and whip for 3-4 minutes until the butter is smooth and creamy.
- Add 1 teaspoon of vanilla extract and whisk for another minute. Transfer the buttercream into a piping bag and set aside in the fridge until assembly.
- For the Raspberry Marshmallow Fluff, heat the caster sugar, glucose syrup and raspberry puree in a small saucepan over medium heat. Swirl occasionally to make sure the sugars are caramelising evenly. When the mixture reaches 116°C remove from the heat and allow to sit for 1 minute until the bubbles have settled.
- Meanwhile, start whipping the egg white in the stand mixer fitted with a whisk attachment. When foamy, slowly pour the sugar mixture into the egg white, whilst whipping. When the meringue reaches stiff peaks, transfer to a piping bag ready for assembly.
- To assemble the cake, pipe a small amount of buttercream on the cake plate.
- Place the cake layer on top then starting in the centre, pipe the berry jam. Pipe in a spiral outwards and use a spatula to spread the jam evenly cover the cake but leave a 1.5cm outer edge with no jam.
- Repeat with the white chocolate whipped ganache on top of the berry, leaving a 1.5cm edge.
- Pipe the Swiss meringue buttercream on the outer circle of the cake.
- Repeat this process with 2 more layers of cake.
- Place the fourth cake layer on top.
- Pipe the buttercream onto the top and sides of the cake and using a spatula or cake scraper smooth the buttercream.
- Allow the cake to rest the cake in the freezer for 5-10 minutes until firm.
- Clean the uneven edges and using the cake scraper, scrape away any excess buttercream.
- Pipe ten dollops of raspberry marshmallow fluff on top.
- Pipe the fluff onto the spatula and create small strokes of the fluff on the base of the cake.
- Halve the strawberries and place a half on each dollop of the raspberry marshmallow fluff. Dust with freeze-dried raspberry powder.
