Cooking with Japanese Green Tea Matcha - utilizing European ingredients -

Hello everyone! This blog is a collection of recipes with Japanese Green tea Matcha. It is not easy to cook Matcha in Europe because it is difficult to find fresh Matcha powder at reasonable price and it is not easy to find recipes using material which you can find easily in Europe. We are trying to introduce easy recipes with Matcha utilizing European ingredients and recommendable Matcha powder. Enjoy a lot our Green Tea recipes! 【COPYRIGHT】All recipes and photographs are copyrighted and may not published elsewhere without permission.

Wednesday, March 9, 2011

Matcha Opera Cake

Opera Cake is a type of French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream and covered in a chocolate glaze.  

The typical combination is chocolate and coffee, but instead of coffee we used Matcha. 

It is really an interesting flavour combination. Chocolate has a deep and strong sweetness but with Matcha it becomes mild and slighty bitter. This is ideal cake for green tea lovers and also for not-too-sweet cakes lovers.
 
Ingredients:

(For Matcha Sponge Cake)
3 egg yolks
40 g sugar
40g almond powder
Vanilla Essence
3 egg whites
40 g sugar
40 g flour
Matcha green tea powder  8g

(Matcha Cream)
100 g cream
60 g white chocolate
1 teaspoon of Matcha green tea powder

(Chocolate Cream)
100 g cream
80 g of black chocolate

(Matcha Syrup)
100cc Water
20 g sugar
1 teaspoon of Matcha green tea powder


Preparation:

1. Mix egg yolks and sugar. Add almond powder and vanilla essence and mix well.
2. Make a meringue with egg whites and sugar.
3. Add one third of the meringue into the mixture and add the flour and mix it. Add the remaining meringue and mix again.
4. Bake the mixture in the oven at 200ºC for 8 minutes.
5. Prepare Matcha cream. Boil the cream and melt chocolate inside. Whip the cream and add Matcha.
6. Prepare chocolate cream in the same way.
7. Prepare Matcha syrup. Heat water and add sugar and Matcha green tea and mix well.
8. Remove the sponge cake from oven and divide into 3 equal parts and moist them with syrup.
9. Assemble the cake with the following order: first of all place one square of sponge cake on the baking sheet and moisten it gently with Matcha syrup. Next put chocolate cream on. Next put another aquare of sponge cake on. Next put Matcha cream on. Next put another square of sponge cake on...
10. Finally, melt black chocolate and put on the cake.

11 comments:

  1. http://www.greenmax.com.tw/

    Recently, I bought a big packet (think it was 500g) of Green Max (Taiwanese company) pure (matcha) green tea powder from Randwick Oriental store, Randwick, Sydney), NSW, Australia for $14. I am very happy with this brand of green tea powder, I think it is just as good as the japanese matcha powder!!

    I tried to find this product on Green Max's website but was unable to find it. If you email them, I am sure they will direct you to that product.

    http://randwickoriental.com.au/store/pages.php?pageid=3

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  2. I want to try this recipe, can I know what type of cream you are using? Is it heavy whipping cream Thanks

    Anonymous

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  3. Hello! Thanks for your comment. We used normal whipped cream containing 30% of butterfat. Hope you can enjoy this recipe. Good luck!

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  4. Hi, I am wondering what size of mold should I use for this recipe? I want to make this for my friend's birthday, those cakes are lovely:D

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  5. Hi, sorry for our very late reply, we were on holiday. We used a mold of 7cm x 27cm for this recipe. Hope you could make a nice cake for your friend! Good luck!

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  6. Hi, I tried this recipe and got good feedbacks! Thanks for sharing this wonderful recipe :)

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  7. Hello, thank you so much for your comments Anne Q!

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  8. Are you using 100g of whipped cream? If it is so, then is it right for me to whipped up 50g of whipping cream so I can get 100g of cream that is stated in your recipe?

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  9. Hello Mari, here we are using 100g of cream (not whipped).

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  10. Hello, can you confirm the tin size you used? 7cm x 27cm sounds very thin and if dividing into 3 won't give a very big cake? thank you.

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  11. In what size pan the batter should be poured?
    Thank u

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