Matcha-Almond Génoise Layer Cake


Green Tea Génoise:

2 eggs, room temperature
1/2 cup confectioners' sugar
1/2 cup almond flour
1 1/2 tsp. matcha powder
1/8 cup all purpose flour
2 egg whites, room temperature
1/8 tsp. cream of tartar
2 tbsp. white granulated sugar

Preheat the oven to 2000C. Grease an 36x 25cm( or 28x39cm) sheet pan with shortening. Line with parchment and grease parchment paper. Set aside.
Combine the 2 whole eggs, confectioners’ sugar and almond flour in a bowl. Combine with a hand-held mixer until batter has lightened considerably in color. Add the 1 1/2 tsp. matcha powder and mix on low speed until combined. Sift the flour over the egg mixture. Set aside.
Whip the egg whites in a clean bowl on low speed until they start to froth. Add the cream of tartar and increase mixer speed, whipping until stiff peaks form. Add the 2 tbsp. granulated sugar and whip for a few seconds longer to incorporate.
Scoop about 1/3 of the egg whites into the egg mixture and fold together gently with a rubber spatula. Add the remaining egg whites and fold in until uniformly mixed.
Pour the batter into the sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Your batter will be spread very THIN.
Bake for about 5 to 8 minutes until the cake is just firm. Keep an eye on the cake as it bakes! It will burn easily!

Remove from the oven and turn out cake onto a cooling rack. Remove parchment. Allow to cool slightly. Cut cake into four even pieces.

Creme filling:

1 cup heavy cream
4 tbsp. granulated sugar

For filling, whip heavy cream until slightly thickened. Gradually add the 4 tbsp. of granulated sugar, and whip until stiff peaks are formed.
Spread three cake layers with whipped creme mixture and stack. Top with plain layer. Chill for 1 hour.

White Chocolate Matcha topping:

1/2 cup white chocolate chips
1/4 tsp. matcha powder
1 tbsp. heavy cream

Extra matcha powder for sprinkling, almond flakes for decoration

For topping, melt white chocolate and heavy cream together in a sauce pan over low heat. Add matcha and stir until combined.

Finishing touches:

Remove cake from refrigerator and slice into 6-8 fingers( or only 4;). Frost fingers with ganache with an offset spatula. Top with almond garnish and sprinkle with extra matcha powder.


Recipe from: "SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist" Heather Baird

 warstwowiec na biszkopcie z migdałami i herbata matcha


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