Mayur and I are not big fans of sweets. Unfortunately, the cakes in USA are way too sugary for us. Hence, I try to make Mayur a cake at home. Mayur was in Kuwait visiting his parents this year for his birthday. I thought it would be a great idea to surprise him with a cake when he returned. As you already know, I love trying out new ingredients! I came across matcha during my recent shopping at an Asian market. So I thought why not try making a matcha cake for him? So here I was trying to make a wonderfully flavored cake which needed a lot of hard work and time. But in the end it is all worth it when you see a big smile on the face of the birthday boy! I shared the cake with a couple of friends and they loved it as well!
What you will need:
| Ingredients | Quantity |
|---|---|
| Butterscotch Topping | 1 cup |
| Fatless Matcha Sponge Cake | follow recipe link |
| Milk | 1 cup |
| Pocky Sticks (optional) | 3 packs |
| Sweetened Matcha | 6 tablespoons |
| Whipped Cream | 3 cups |
How to make it:
- Add 3 tablespoons of matcha powder in milk. Stir well and bring the mixture to a boil. Let the mixture cool. Then refrigerate for at least 30 minutes.
- Follow the recipe to fatless matcha sponge cake. Let the cake cool to room temperature. Section the cake into 3 parts.
Fatless matcha sponge cake - Have whipped cream ready as well. Spoon 2/3 of the cream in a piping bag preloaded with a decorating tip. Refrigerate it.
- Keep the matcha powder, matcha tea, butterscotch toppings and whipped cream ready.
Keep all components close by to assemble the cake - Place one of the 3 sponge cake sections on a decorating base.
- Soak the cake with 1/3 of the matcha milk.
Soak the cake - Now add a layer of whipped cream.
- Dust 1 tablespoon of the matcha powder on top using a sieve.
- Cover with 1/2 the amount of butter scotch topping.
Add a layer of whipped cream, dust matcha powder and then add a layer of butterscotch topping - Now add the second layer of cake and repeat the above 4 steps.
- Add the final layer of cake. Soak the cake with the remaining amount of matcha milk. Crumb coat the cake with 1/2 of the remaining whipped cream.Refrigerate for 15 minutes.
- Add the remaining whipped cream to cover the cake evenly.
Crumb coat the cake - Now sprinkle generously with 2 tablespoons of matcha powder.
- Decorate with pocky sticks and whipped cream from the piping bag. You can decorate the cake with chocolate ganache as well. Get creative and have fun with it!
Decorate the cake - Cool for at least an hour before serving.
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