One of best things to do is reading blogs. One of the best is Closet Cooking (in my opinion of course). I found there recipe for Matcha cake (green tea cake). I had to try it! Green colour of cake is incredible!
I thought that perfect companion for green tea will be passion fruit, so my cake has different filling than Kevin's.
My friend's love this cake! I hope you will also enjoyed :).
Recipe for passion fruit mousse I found on MasterChef UK website.
MATCHA CAKE (original Kevin's recipe):
3 large egg whites (room temperature)
1 tablespoon granulated sugar
1 cup ground almonds
1 cup icing sugar (sifted)
1 tablespoon matcha
3 large eggs (room temperature)
1/4 cup all-purpose flour (sifted)
1 1/2 tablespoon unsalted butter (melted and cooled)
1. Line a 12 1/2 inch by 15 1/2 inch jelly roll pan with parchment and grease it with butter.
2. Beat the egg whites in a bowl until they form soft peaks.
3. Add the sugar and beat until the peaks are stiff and glossy.
4. Beat the almonds, icing sugar, matcha and eggs in another bowl until light and voluminous.
5. Add the flour and beat until the flour is just combined.
6. Fold the meringue into the almond mixture.
7. Fold in the butter.
8. Pour the batter into the pan.
9. Bake in a preheated 425F oven until lightly browned and just springy to the touch, about 5-9 minutes.
10. Run a knife along the edges to loosen the cake form the pan.
11. Cover the cake with parchment paper, flip and unmold the cake.
12. Peel of the parchments paper flip and cover the cake while it cools.
GREEN TEA SYRUP
Matcha cake needs to be moistened. I have changed Kevin's recipe for it.
1/4 cup mango-orange juice
1/4 cup granulated sugar
1 tablespoon green tea liqueur (or matcha, if you do not have liqueur)
1. Bring every thing to boil in a small sauce pan stirring until the sugar is dissolved.
2. Remove from heat and let cool.
PASSION FRUIT MOUSSE
At the moment passion fruit is my favourite fruit. I love acid taste of it. This is perfect ingredient for every cake filling.
2 gelatine leaves
150 ml double cream
60 g icing sugar
200 g passion fruit pulp (with ot without seeds)
1. Soak gelatine leaves in cold water (it will be good if you will add ice cubes) for 5 minutes, or until soft.
2. Whip the cream in a bowl until soft peaks form when whisk is removed.
3. Gently heat the passion fruit puree and icing sugar in a saucepan until sugar is dissolved.
4. Squeeze the water out of the gelatine and stir in into puree. Set aside to cool slightly.
5. Fold the puree into the whipped cream.
1. Cut cake into 12 squares (roughly).
2. Each square moisten with syrup.
3. Place 6 squares onto the baking sheet and spread on each mousse.
4. Place 6 squares on top of mousse and spread remaining mousse on top and sides of the cakes.
5. Refrigerate for about 2 hours or more.