Dessertscookinglsl5.0
Matcha Layer Cake With White Chocolate Ganache Drip
Matcha Layer Cake With White Chocolate Ganache Drip - filled with decadent whipped mascarpone cream and topped with homemade mini meringue cookies.
👥 16 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 40 min👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●saucepan
- ●spatula
- ●baking sheet
- ●knife
📝 Preparation Steps
1
For the matcha cake layers:
2
In the bowl of a stand mixer, with the whisk attachment, beat eggs and sugar together, for ⏱️ 4-5 minutes until foamy.Add oil and vanilla extract, beat for ⏱️ 1 minute, until combined.In a bowl. sift together flour, salt, baking powder and Matcha powder.Add dry ingredients to the wet ones and beat until just combined.Preheat oven to 325F.Spray two 8-inch cake pans with oil spray, line with parchment paper and spray over the paper.Divide mixture between both pans.Bake for ⏱️ 25-30 minutes, until cooked through (I usually bake for ⏱️ 30 minutes).Let the cake cool inside the pans for ⏱️ 5 minutes, then carefully remove and transfer to a cooling rack to cool completely.
vanilla extract1 tsptsp vanilla extract1/4baking powder2 tspMatcha powder3 tbsp
3
For the mascarpone whipped cream:
4
In the bowl of a stand mixer with the whisk attachment, beat together mascarpone cheese, sugar, heavy cream and vanilla extract fo
vanilla extract1 tsptsp vanilla extract1/4
5
For the simple syrup:
6
In a small saucepan, combine sugar and water. Bring to a boil. Stir to make sure the sugar is dissolved.Remove from heat. Cool completely.
7
For the white chocolate ganache:
white chocolate10 oz
8
In a small saucepan heat heavy cream, until it just starts to boil. Remove from heat. Add white chocolate.Slowly start to mix the mixture with a whisk or a spatula (it may take a few minutes), until incorporated. Cool.If it gets too hard, you may add more heavy cream to thin it.
white chocolate10 oz
9
For the meringue cookies:
10
Beat egg whites for ⏱️ 1 minute on medium speed. Add cream of tartar.Slowly add sugar, beating on medium-high. Beat until stiff peaks form. (Whisk attachment should leave stiff peak and mixture should look glossy).Add vanilla extract and beat to combine.Fill a pastry bag (use a tip of your choice like open or closed star tip, I just cut off the tip of the bag for these cookies) with the meringue mixture.Line baking sheets with parchment paper and pipe 1/2 inch cookies, leaving space between them.Bake at 175 F for ⏱️ 1 hour and ⏱️ 30 minutes and then let cookies cool inside the oven.
large egg whites2vanilla extract1 tsptsp vanilla extract1/4
11
To assemble:
12
Cut off the dome from each cake, then using a serrated knife, slice each cake in half.Place the first layer on a cake platter. Brush with simple syrup. Spread generous amount of cream on top. Add the second layer, repeat the process. Repeat with the third layer and add the fourth one. Do not brush the fourth with simple syrup. Spread some cream on the top of the cake and the sides. Scrape with a spatula to achieve the "naked" look.Fill a small piping bag/ zip lock bag with ganache. Ganache needs to be thin and runny. Squirt ganache on the edge to the cake, and it will drip down.Decorate cake with meringue cookies, dust with matcha.
Nutrition Facts
calories
474 kcal
fat Content
23 g
serving Size
1 serving
sugar Content
39 g
sodium Content
127 mg
protein Content
7 g
cholesterol Content
100 mg
carbohydrate Content
58 g
saturated Fat Content
14 g
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