MATCHA-TAHINI BUTTERCREAM CAKE
FOR THE TAHINI-BUTTERCREAM
|300 g||soft butter|
|600 g||icing sugar|
|fresh berries, sugar and flowers for decoration|
- For the cake preheat the oven to 180°C. Separate the eggs and whisk the egg whites in a bowl with the salt until stiff. Whisk the egg yolks in a second bowl with the sugar until creamy. Gradually add the sifted flour, baking powder and aiya – THE TEA Matcha powder and mix through. Add the egg whites and mix again.
- Pour the mixture onto 3 greased 20cm diameter baking trays and bake for at least 30 minutes and let them cool down. Decorate with the fruits.
- For the buttercream whisk the butter until pale and creamy. Sift in the sugar and continue whisking for 5 minutes. Add the tahini and mix through until creamy.
- Place the first flan case on a cake plate and spread 1/4 of the buttercream evenly. Top with the second one, spread more cream and add with the final flan case. Cover the cake with the remaining buttercream and put into the fridge for 2 hours. Decorate with fruit, sugar and flowers before serving.
FOR: 8 PORTIONS | PREPARATION TIME: 45 MINUTES | BAKING TIME: 30 MINUTES | RESTING TIME: 2 HOURS