Green Tea And Raspberry Cake Recipes
GREEN TEA CHEESECAKE
Provided by Sachie Nomura
Categories Cake Tea Dessert Bake Kid-Friendly Cream Cheese Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Mix biscuits and butter and press into base of a 24 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.
- Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix very gently.
- Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.
- Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour gently into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and make a flat surface.
- Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.
- Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. Use chopsticks to drag horizontal lines and make patterns, as shown in the picture. Refrigerate for 2 hours before serving.
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- Preheat the oven to 350F. Line 3, 8-inch cake rounds with parchment paper and spray sides with non-stick baking spray; set aside. This recipe will also work with 2, 9-inch rounds.
- Prepare the cake layers. In a large bowl, cream together the butter and sugar until light and airy. Add the eggs, vanilla and milk and whisk again until smooth. In a separate bowl, combine all the dry ingredients: flour, baking powder, salt and matcha tea powder. Whisk the dry ingredients into batter by hand just until incorporated; don't over mix.
- Divide the cake batter evenly between the prepared pans. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool completely before assembling the cake.
- Prepare the buttercream. Place the softened butter into a stand mixer bowl and whisk on high speed for about 5 minutes, scraping down the sides of the bowl periodically. Butter should be light and fluffy and white in color. Gradually add the confectioner's sugar, mixing after each addition. Add more sugar for a thicker frosting. Finally, add the raspberry and vanilla extracts and the fresh raspberries. Whisk for 30 seconds.
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