Matcha Strawberry Cream Cake Recipe

I always envy other people’s tables full of delicious food. So, here I will show you how to make Matcha Strawberry Cream Cake.

1. Matcha sponge cake (a square baking pan with a diameter of 28 cm) Ingredients: 3 whole eggs, 2 egg yolks, 75 grams of fine sugar, 5 grams of matcha powder, 20 grams of corn starch, 35 grams of low flour, 40 grams of butter. Method: Add half of the fine sugar to 5 egg yolks and beat until the color is slightly white and thick.

2. Heat the butter over water until it melts, then mix it evenly with a small amount of egg yolk paste.

3. Pour into the remaining egg yolk paste and mix well.

4. Add the other half of the sugar to the egg whites and beat until dry peaks form.

5. Take 1/3 of the meringue and mix it with the egg yolk paste and stir evenly. Pour it back into the remaining meringue and stir evenly.

6. Sift in all the flours that have been sifted twice in advance.

7. Mix well.

8. Pour into the baking pan, smooth it out, and shake it gently a few times. Preheat oven to 180 degrees and bake for about 15 minutes.

9. After cooling, tear off the wax paper and use a mousse ring to press out the shape.

10. Make the Italian meringue first and set aside. Soften butter at room temperature.

11. Cut the vanilla pod in half, remove the seeds, mix with milk, boil over low heat, cover the pot and simmer for 5-10 minutes.

12. Add sugar to egg yolks and beat until thick and slightly white in color.

13. Slowly pour in the milk and mix evenly, then pour it back into the pot and cook over low heat until it boils slightly.

14. Filter and remove the vanilla pod.

15. Add the softened butter in portions and beat quickly until it becomes a mayonnaise-like consistency.

16. Add brandy.

17. Beat until smooth and creamy.

18.Mix with the Italian meringue prepared in advance and mix well.

19. Wrap the mousse ring with a layer of tin foil, pour in a little cream sauce and spread evenly.

20. Press in the diced strawberries.

21. Pour in an appropriate amount of cream sauce and spread it evenly. Brush the surface of the cake slices prepared in advance with vanilla syrup, and brush it again after it is absorbed.

22. Place the mousse ring with the syrup side facing down, press lightly, spread a thin layer of cream sauce on the surface, and refrigerate until solidified.

23. Turn the mousse ring upside down, tear off the tin foil, take another piece of cake, brush it with syrup twice, and stick it with the syrup side facing down on the cream sauce.

24. Mix all the ingredients for the glaze and heat over low heat until dissolved. Pour onto the cake surface and refrigerate until solidified, then remove from the mold and decorate.

Whether you are a novice or an old hand at cooking, as long as you read the specific method of making matcha strawberry cream cake, you will definitely be able to make it on your own. So, put aside your worries and take action now. I believe you will be able to bring "delicious food" out of the pot soon.