Original creation by
Sadaharu AOKI,
Pâtisserie Sadaharu AOKI,
Paris, France
MATCHA CAKE
Chef :
Brands
Quantity :
Recipe for 5 cakes, each one 16 cm long and 7 cm wide, weighing 540 g
1. CAKE MIXTURE
Ingredients
325 g whole eggs
450 g icing sugar
435 g flour type 55
10 g Matcha powder
10 g baking powder
400 g clarified butter
675 g Griottines® Cointreau®
Total weight: 2305 g
Step
Use a food processor to combine the eggs, icing sugar, flour,
Matcha powder and baking powder. Lastly, add the clarified
butter heated to 50°C. Pour the mixture into a stainless steel
bowl and add the Griottines® Cointreau®. Ensure that the
mixture is at 30°C, then divide it between five 16 cm by 7 cm
moulds with vertical edges, lined with greaseproof paper. Bake
in a convection oven at 150°C for around 50 minutes.
2. GRIOTTINES® AND COINTREAU® SYRUP
Ingredients
170 g water
115 g caster sugar
120 g Griottines® Cointreau® juice
50 g Cointreau® 60%
Total weight: 455 g
Step
In a saucepan, heat the water and caster sugar, then mix in
the Griottines® Cointreau® juice and the Cointreau®. After
removing the cakes from the oven, take off the greaseproof
paper and soak the cakes in the syrup at 30°C, turning them
over and making sure each one absorbs 80 g of syrup. Wrap in
glassine paper while still hot.
INDIVIDUAL MATCHA CAKE
Ingredients
No ingredients.
Step
Recipe for 5 cakes, each one 16 cm long and 7 cm wide,
to make 35 individual portions.
The recipe is identical.
Cut into 2 cm slices to yield around 7 slices per cake.
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