Скачать или смотреть LUXURY CAKE ARTIST'S MATCHA WHITE CHOCOLATE PRINCESS CAKE RECIPE

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INGREDIENTS:
Chiffon Sponge
4 eggs, separated
70g sugar (1st)
5g cornstarch
10g sugar (2nd)
1/2 tsp vanilla extract
60g milk
40g vegetable oil
75g ap flour
2 tbsp matcha powder

(2) 6" cake pans. Bake for 25 min at 325F.

White Chocolate Cream
150g white chocolate
250g heavy cream

Simple Syrup
100g sugar
100g water
Heat together until fully dissolved. Cool and transfer into squeeze bottle.

Swiss Meringue Buttercream
(will film a future step by step to make this basic recipe that's perfect for cake decorating)
4 egg whites
240g sugar
360g unsalted butter, room temp and cubed
1. Over a double boiler, whisk together the egg whites with sugar and heat to 140F.
2. Whisk until meringue is formed and has cooled down.
3. Add butter to the meringue a little at a time until everything is fluffy and homogenous.


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