Gluten-free Matcha Cake with Swiss Meringue-Raspberry Buttercream

Ingredients

Gluten-free Matcha batter (Ingredients for 2 springform pans, each 20cm-ø)

• 250g soft butter
• 250g sugar
• 1 pinch of salt
• 4 eggs (size M/L)
• 300g gluten-free flour mix “Universal” from Bauckhof
• 2 tsp baking powder
• 3-4 tsp matcha powder
• 120ml milk or plant milk

Swiss Meringue Buttercream

• 6 egg whites, room temperature (size M/L – total approx. 235g)
• 300g sugar
• 400g soft butter
• 1 good pinch of ground vanilla
• digital kitchen thermometer
• stand mixer

Additionally

• 220g raspberry jam or cold raspberry puree (depending on how sweet you like it)
• white chocolate couverture

Instructions

1. Preheat the oven to 180°C on both the top and bottom racks.
2. Line the springform tins’ bases with baking paper, butter the sides, and flour them. In a food processor or with a hand mixer, combine soft butter, sugar, and salt for 5 minutes, or until light and fluffy.
3. Eggs were embezzled one by one for roughly 20 seconds. In a mixing bowl, combine gluten-free flour, baking powder, and matcha powder; sift into three pieces to make the butter mass, alternating with the milk and stirring in with a whisk or silicone spatula.
4. Fill one half of the dough lump into each springform pan and smooth it out a little.
5. Bake the matcha dough for 35 minutes before transferring it to a cake grid to cool fully.
6. Prepare the Swiss Meringue Buttercream in the meantime. Place the proteins and sugar in a metal bowl over a slightly simmering water bath, making that the metal bowl does not come into contact with the water.
7. Heat the sugar-protein mixture to 60°C with a whisk (it is best to use a digital kitchen thermometer). Then, in a food processor, beat the mixture for 10 minutes on medium to high speed, progressively cooling it.
8. Then, at medium to high speed, incorporate the soft butter in tiny pieces and continue beating until an airy buttercream consistency is produced (this can take up to 20 minutes, beat further and further, even if the consistency looks strange in between).
9. Finally, incorporate the vanilla powder. Fold the raspberry jam or raspberry puree into 500g buttercream. If the Swiss Meringue raspberry buttercream and other buttercreams are still a bit too soft to pass, chill them for 20-60 minutes. Use one of the two undersides of the dough bases as a cake top upside down, as the undersides are the same.
10. Halve matcha bases and spread Swiss Meringue raspberry buttercream equally over three bases. Place the gluten-free matcha cake on a cake stand or equivalent and fill the remaining buttercream into a spray bag with a 1cm splint or opening.
11. Fill the holes between the bottoms and the bottom border with buttercream. With a cake scraper, smooth the side, then use a cake spatula to apply extra buttercream to the top.
12. Finally, melt the finely chopped white couverture in a heated water bath (do not let the water to boil!) and add the pink food coloring. Spread the couverture on the edge (using a tiny carafe if possible) and then on top.
13. Refrigerate the gluten-free matcha cake for 15 minutes to help the couverture thicken quicker. Make a floral arrangement for your matcha cake (use only non-toxic varieties).

Source: Our Food Stories

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