Matcha Cake With Red Bean And Whipped Cream

I realize it’s not a nude cake. I’m also aware that it isn’t overly embellished with flowers. We’re only interrupting your regularly scheduled programming for a few moments. Don’t be concerned. We’re still in the midst of a butter shortage…

Ingredients

• 3/4 cup 2 tablespoon unsalted butter, at room temperature
• 1 1/2 cup granulated sugar
• 3 eggs
• 2 1/4 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 2 1/2 tablespoon AIYA cooking grade matcha
• 200 ml milk
• 1 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 3/4 cup sweetened red bean paste, store-bought or homemade
• 1 cup whipping cream
• 3 packets of Matcha Pocky or any matcha biscuit sticks

Instructions

Matcha Cake with Red Bean and Whipped Cream

1. Preheat the oven to 350 degrees Fahrenheit and grease two cake pans.
2. Cream the butter and sugar together in the bowl of a standing mixer until light and creamy. One by one, crack the eggs into the mixture. Pour in the vanilla extract.
3. Whisk together the flour, baking powder, matcha, and salt in a medium-sized mixing basin.
4. Add half of the dry ingredients to the mixer on low speed while slowly putting in half of the milk.
5. Mix in the remaining dry ingredients as well as the milk. Mix until everything is well blended.
6. Divide the mixture evenly between the two prepared cake pans and bake for 35–37 minutes, or until a skewer inserted in the center comes out clean.
7. Allow the cakes to cool completely before assembling them. While the cakes are cooling, make the whipping cream.

Assembly

1. If necessary, level the cooled cake layers. Place the first layer of cake on top.
2. Spread an equal layer of red bean paste from the center of the cake outwards using a spoon. Leave the cake’s edges unblemished.
3. Pipe a border around the red bean filling with whipped cream with a pastry bag.
4. Place the second cake layer on top of the first.
5. Apply a thin layer of whipped cream to the edges of the cake with an offset spatula. You can use additional whipped cream on top if you want to. The biscuit sticks will be held together by a thin coating of whipped cream. If there’s too much whipped cream on the edges of the cake, it’ll leak out between the biscuit sticks.
6. Place pocky sticks around the cake, dipped side down, until it is completely coated. Wrap the cake in a ribbon.
7. To make a fruit dome, place strawberries or any other berries on top. Small flowers can be used to decorate.

Source: Constellation Inspiration

Don’t miss interesting posts on Famousbio