Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease and line a 3.5-inch square baking tin.
Step 2
To prepare the Eggless Chocolate Sponge, whisk together
Buttermilk (3.5 oz)
,
Oil (1 oz)
,
Granulated Sugar (1/3 cup)
,
Baking Soda (1/4 tsp)
,
Baking Powder (1/2 tsp)
, 1/2 tsp of
Lime Juice (1)
,
Salt (1 pinch)
,
Unsweetened Cocoa Powder (2 Tbsp)
, and
All-Purpose Flour (3/4 cup)
in a bowl until smooth.
Step 3
Transfer batter to the prepared tin and bake for 30-35 minutes until the tester comes out clean. Cool completely, then level out.
Step 4
Meanwhile, prepare the Blue Matcha Pastry Cream. Steep
Blue Matcha Powder (3/4 tsp)
in
Milk (1 Tbsp)
.
Step 5
Whisk together
Fresh Cream (3.5 oz)
,
Corn Flour (1 tsp)
,
Clarified Butter (2 Tbsp)
,
Agar-Agar Powder (3/4 tsp)
, and
Granulated Sugar (1 Tbsp)
until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
Step 6
Whisk in the steeped blue tea. Cool, whisking now and then until a little thick, cool and pourable.
Step 7
Once the cake is completely cool, take a 2-inch dessert ring, centralize it and gently push it all the way through. Gently remove the cutout and using a spatula/flat spoon, transfer the outer cake gently to your serving platter.
Step 8
Slice 2x1/2 cm layers from the cut-out for the base and top. Return one 2-inch layer to the cutout cavity to make the base of the cake.
Step 9
Fill the cavity with the cooled blue matcha pastry cream. Top with the reserved 2-inch layer, pressing gently into place.
Step 10
Put into the freezer for 1 1/2 hours for the filling to set or set in the fridge overnight.
Step 11
Once the filling is set, pipe with blue matcha mascarpone, edible flowers, and mint. Enjoy!
Rate & Review
{{id}}