♥ Ingredient
Round frame diameter 15cm
♥ Matcha Gateau Chocolate
56g Couture White Chocolate
64g unsalted butter
40g fresh cream
54g yolk
20g sugar
90g egg whites
40g sugar
27g tapioca flour
12g green tea powder
♥ Matcha Anglaise Ganache
120g white chocolate
36 g yolk
22g sugar
45g milk
6g green tea powder
♥ Ice cream Chanti
180g fresh cream
15g sugar
0.5g vanilla bean
♥ Recipe
1. Melt the white chocolate and butter by heating them in the microwave for 10 seconds. Add matcha powder and mix until completely combined. Add the matcha powder to the white chocolate side and mix until it melts well without lumps.
2. Add fresh cream that has been heated at 40-50 degrees and mix well. Add the sugar to the yolks and beat with a whisk until the sugar dissolves. Mix only until the sugar has dissolved and is slightly pale in color.
3. Add matcha, butter, white chocolate and mix well. Sift in the soft flour and mix until no more flour is visible. When making meringues, be careful not to harden the dough.
4. Add the sugar to the cooled egg whites and divide into two parts. When you see foam as much as beer foam, add 1/2 of the sugar. When the meringue turns white and starts to leave traces, add the remaining sugar. Beat until stiff but slightly soft peaks form.
5. Add about 1/3 of the meringue first and mix well with a whisk. Once marbled, add the rest of the meringue and mix with a spatula. Mix gently to avoid foaming as much as possible. Mix only until the dough is uniform in color, then pour into the mold.
6. Clean the top, lightly shake, mix with the baked gateto and let cool in the freezer. Melt the white chocolate by rapidly heating it in the microwave for 10 seconds. Add matcha powder and mix well without lumps until it is mixed with anglaise. Mix yolks and sugar
7. Heat until milk comes to a boil. Pour the milk little by little into the yolks, mix well then pour back into the pot, bring to a boil over low heat. Use a spatula to stir the bottom of the pot so that the yolks don’t cook. Remove the pot from the heat and stir halfway to reduce the stickiness of the bottom.
8. When the mixture thickens like a thin corn soup, turn off the heat. Strain through a sieve, add white chocolate, mix and emulsify to make ganache. At this point, the two liquids should be warm enough to mix well without separating. Pour the ganache into the grooves of the cooled cake. At this point, the ganache should be cooled to a thick consistency and not runny on the face.
9. After cutting the surface, harden it in the freezer. Add sugar and vanilla bean to cold whipped cream and beat over ice on high speed. When handling whipped cream, it’s best to keep the room temperature as cool as possible 23 degrees or less. Once the cream has hardened to some extent, beat on low speed until the texture is just right for making ice cream.
10. If you flip it with a spatula, the blade will be soft and won’t break. Freeze the ganache completely. The cake was a bit tough so I sprinkled matcha powder on top. It is a cake that goes well with chewy gato cakes and chewy ice cream. It’s not too sweet and the matcha is strong so it’s delicious.
