Cake
Matcha Tea Layered Cake

Green Matcha Tea Cake - Full-bodied, special type of green tea flavor layered cake

Recipe

Group Weight / Volume Product
Green Matcha Tea Cake 1.000 gr Cake ingredients
Oil 300 gr Cake ingredients
Eggs 350 gr Cake ingredients
Water 200 gr Cake ingredients
Margarine Princess 500 gr Buttercream ingredients
Dip White 1.000 gr Buttercream ingredients
Fine Cream Fresh Dairy 100 gr Buttercream ingredients
Limone Piu (paste) – optional 40 - 60 gr Buttercream ingredients
Digestive Cookies 500 gr Crumble ingredients
Margarine Princess 80 gr Crumble ingredients
Fat soluble food colouring (green) Crumble ingredients
Granulated sugar Extra ingredients
Fat soluble food colouring (green) Extra ingredients
Scaldis White (compound chocolate) Extra ingredients

Preparation

    Use the flat beater to mix all the cake ingredients at medium speed for 6 minutes. 

    Pour the mixture into preferable molds and fill the up to 2/3.

    Bake at 160 °C for 45-50 minutes and once they have cooled down, remove from the molds and cut into 2 cm layers.

    Use the wire whisk to mix all the buttercream ingredients at high speed until the cream is well whipped and has formed a smooth texture.

    Use the flat beater to mix all the crumble ingredients. Bake at 170°C for 13-15 minutes in a pre-heated oven.

    Assemble the layered cake by placing the cake layers and 1 cm buttercream layers consecutively.

    Finish assembling the layered cake with a final spread of buttercream. Freeze for a few minutes.

    Sprinkle with the coloured sugar and decorate with the crumble and Scaldis White.

Matcha Tea Layered Cake