Cake "Tea with cream and raspberries"

Category: Confectionery
Cake Tea with cream and raspberries

Ingredients

chiffon biscuit:
yolk 4
powdered sugar 30 g
natural honey 1 tbsp. l.
odorless corn oil 50 ml
warm water 80 ml.
instant matcha tea 1.5 tsp
flour 75 gr.
starch 25 gr.
a pinch of salt
baking powder 3/4 tsp
protein 4
powdered sugar 30 gr.
form 20 cm in diameter do not lubricate anything and do not cover the bottom!
cream:
cream 30-35% 250 gr.
powdered sugar 2 tbsp. l.
White chocolate 50 gr.
cream (fat content does not matter) 30 gr.
raspberry jam for the layer 100 g
for decoration:
mint leaves, raspberries, almond flakes, matcha tea. crumb of dark chocolate.

Cooking method

  • a simple and unpretentious cake from my favorite chiffon biscuit, very delicate, aromatic and delicious! it is a pity that the color of the cakes did not turn out green, but this is most likely due to the honey, although the taste only won thanks to its addition!
  • chiffon biscuit:
  • dissolve tea in water.
  • beat the yolks with powdered sugar, add honey, beat again, add butter and tea, mix well.
  • Sift flour, salt and baking powder together.
  • combine with tea-yolk mixture, mix well with a spatula.
  • beat whites with sugar. powder to stable peaks and combine in three steps with the yolk-flour mixture by folding from bottom to top and in a circle.
  • place the dough in a mold and bake in an oven preheated to 175-180 "for 40-45 minutes, taking into account the peculiarities of your oven!
  • Take the finished biscuit out of the oven immediately and turn it on the wire rack together with the form.
  • completely cool and release from the form.
  • cut into 2 cakes horizontally.
  • cream:
  • heat 30 ml. cream to 90 "and place the pieces of white chocolate in it, let stand for 2-3 minutes and stir until smooth.
  • Whip cream with sugar. powder until firm peaks at medium speed, add melted and cooled chocolate and stir gently with a spatula.
  • assembly:
  • spread the bottom cake with a thin layer of jam, apply almost half of the cream.
  • cover with a second crust, top with the remaining cream and garnish with raspberries, tea and chocolate chips, cover the sides with almond flakes.

The dish is designed for

10

Time for preparing:

90

Cooking program:

oven

Note

Cake Tea with cream and raspberries
Cake Tea with cream and raspberries

MariV
my bookmarks will soon burst from your recipes!
natapit
I'm not guilty ..... thanks a lot !!!

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