Скачать или смотреть Soft, Fluffy & Irresistible! Matcha Raspberry Cake - Better Than Bakery!

This elegant cake features soft and airy chiffon sponge layers, delicately brushed with syrup to keep them moist. Each layer is filled with smooth and creamy matcha diplomat cream, complemented by a vibrant raspberry filling that adds a perfect balance of sweetness and tartness. The entire cake is covered in a light matcha cream, then chilled to set before receiving a final smooth coat. Finished with beautifully piped cream, fresh raspberries, and a touch of greenery, this cake is a perfect harmony of earthy matcha, rich creaminess, and bright berry flavors. 🍵✨🍰
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💡Ingredients and Instructions

⭐️Matcha Diplomat Cream
60g (2 oz) White chocolate
6g (2 tsp) Matcha

1 egg
30g (2 tbsp + 1 tsp) Sugar
25g (3 tbsp) Cake flour
165g (⅔ cup) Milk
120g (½ cup) Cream cheese

300g (1¼ cups) heavy cream
30g (2 tbsp + 1 tsp) Sugar

➡️
Microwave white chocolate 20 second interval, stir each time until fully melted and smooth
Sift in Matcha powder, whisking until incorporated. Set aside
In a mixing bowl, whisk the egg and sugar until foamy. Sift in the cake flour and whisk until combined.
In a saucepan, combine the milk and cream cheese. Cook over medium heat, whisking continuously, until the cream cheese is fully dissolved and the mixture is just about to boil.
Gradually pour the cream cheese mixture into the egg mixture, stirring constantly to prevent lumps.
Return the combined mixture to the saucepan and cook over medium-low heat, whisking continuously until it thickens to a custard-like consistency.
Remove from heat and whisk in the matcha until fully incorporated.
Transfer the custard to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Chill for at least 3 hours.
After chilling, whisk the custard until smooth.
In a separate mixing bowl, whisk the heavy cream and sugar until stiff peaks form.
Gently fold ⅓ of the whipped cream into the matcha custard to loosen the mixture. Add another ⅓ and continue folding until combined. Finally, fold in the last ⅓ until the mixture is smooth and airy.

⭐️Raspberry Filling
400g (2¾ cups) Raspberry
100g (½ cup) Sugar

➡️
In a saucepan, combine raspberries and sugar, stirring well. Cook over medium-high heat until it reaches a boil. Reduce to a simmer, stirring occasionally, until the mixture thickens.
Remove from heat and strain to remove seeds, or leave them if preferred. Transfer to a container and set aside to cool and thicken further

⭐️Sponge Cake
75g (5 tbsp + 2 tsp) Vegetable oil
75g (5 tbsp + 2 tsp) Milk
5 egg yolks
100g (¾ cup + 1 tbsp) Cake flour

5 egg whites
10g (2 tsp) White vinegar
75g (5 tbsp + 2 tsp) Caster sugar

➡️
In a bowl, mix oil and milk together, add the egg yolks and stir to combine
Sift in cake flour, then mix until the batter is smooth and runny.
Add white vinegar to the egg whites to stabilize them. Gradually add sugar while whisking until medium peaks form. The meringue should be shiny, and at medium peak stage, the tip of the peak should be curved while the base remains straight.
Take a portion of the meringue and gently fold it into the egg yolk batter. Then pour the mixed batter back into the remaining meringue. Gently fold from bottom to top until combined
Pour the batter into two 6’’cake pans.
Tap the pan on the table a few times to release large air bubbles.
Bake in a preheated oven at 330°F (165°C) for 20 minutes.
After 20 minutes, bake at 310°F (155°C) for another 20 minutes.
After baking, take out, drop a cake pan to the table to release hot air, then flip the pan upside down to let the cake cool down on the rack

⭐️Assemble the cake
Slice the sponge cake into three layers.
In a small mixing cup, mix 45g (3 tbsp) water with 30g (2 tbsp) sugar until the sugar is fully dissolved. Brush this syrup over each cake layer to keep them moist.
Spread a layer of matcha cream over the first cake layer, smooth the surface then pipe a ring of cream along the edge. Fill the inner of the ring with raspberry filling.
Repeat the same steps for the second layer, then place the final cake layer on top. Cover the entire cake with a thin layer of cream, smoothing the top and sides. Freeze briefly to allow the cream to set.
Once the first covered cream has hardened, apply another layer of cream, smoothing all sides and the top.
Decorate with piped cream using your preferred piping tip, then garnish with fresh raspberries and herb leaves for a vibrant finish.

⭐️Sugar syrup
45g (3 tbsp) water
30g (2 tbsp) sugar

Timestamps
00:00 - Intro
0:18 - Matcha Diplomat Cream
1:44 - Sponge Cake
3:08 - Raspberry Filling
4:14 - Assemble the cake
5:17 - Decorate the cake