Preheat the oven to 350 degrees F (180 degrees C). Lightly grease and line a 3.5-inch square baking tin.
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)
All-Purpose Flour (3/4 cup)
in a bowl until smooth.
Transfer batter to the prepared tin and bake for 30-35 minutes until the tester comes out clean. Cool completely, then level out.
Meanwhile, prepare the Blue Matcha Pastry Cream. Steep
Blue Matcha Powder (3/4 tsp)
Milk (1 Tbsp)
Fresh Cream (3.5 oz)
Corn Flour (1 tsp)
Clarified Butter (2 Tbsp)
Agar-Agar Powder (3/4 tsp)
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.
Whisk in the steeped blue tea. Cool, whisking now and then until a little thick, cool and pourable.
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.
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.
Fill the cavity with the cooled blue matcha pastry cream. Top with the reserved 2-inch layer, pressing gently into place.
Put into the freezer for 1 1/2 hours for the filling to set or set in the fridge overnight.
Once the filling is set, pipe with blue matcha mascarpone, edible flowers, and mint. Enjoy!