MATCHA-TAHINI BUTTERCREAM CAKE

INGREDIENTS

 

FOR THE BISCUIT

40 g aiya-THE TEA Matcha for Cooking
12 eggs (M)
1 pinch of salt
300 g sugar
400 g flour (type 405)
2 tbsp. baking powder

FOR THE TAHINI-BUTTERCREAM

300 g soft butter
600 g icing sugar
4 tbsp. Tahini
fresh berries, sugar and flowers for decoration

NUTRITIONAL VALUE

 

JOULE: 4540
CALORIES: 1083
FAT: 153 g
CARBOHYDRATES: 44 g
PROTEIN: 18 g

PREPARATION

  1. 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.
  2. 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.
  3. 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.
  4. 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

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