MaTChA RedBEAn TOrte

I miss my oven so much! and now that my dear camera is back, i can do some updating and baking! Yay! The first thing on my baking list would be Matcha Red Bean Torte? Well, I got some baking green tea powder back in September and has been waiting then on to make some nice Matcha bakes...

 

I do have a recipe for Matcha Torte, but i would like to improvise it. How? I add in red bean to my fillings!

Here goes the recipe:

Green Tea Sponge Cake:
Ingredients A:

•  80g cake flour
•  1 tbsp japanese green tea powder
•  80ml thickened cream
•  1 egg + 5 egg yolks

 Ingredient B: 

• 5 egg whites 
• 1/2 tsp cream of Tartar 
• 130g castar sugar ( I reduce it to 110g) 

Method:

1. Beat egg yolks until creamy and fluffy.
2. Mix flour with green tea powder.
3. Fold in flour with egg yolk batter and alternate it with cream. 
4. Whip egg whites with cream of tartar and sugar until soft peak. 
5. Mix the 2 batters together until its well combined.
6. Pour into spring foam cake pan (I used 7" but ended up leftover with batter enough to yield 9 cupcakes). 
7. Bake at preheated oven 170 deg C for 25 mins then reduce heat to 150 deg C for another 10 mins or till done. 
8. Let the cake sits for 2 mins and unmould it.

Cake Outer Layer Cream:

Ingredient: 

• 250g mascarpone cheese 
• 2 tablespoons icing sugar 
• 1 teaspoon vanilla extract 
• 2 teaspoons matcha powder 
• 200 ml non-dairy whipping cream 

Method:

1. Manual whisk, mascarpone cheese with icing sugar and vanilla extract. 
2. Add in two teaspoons matcha powder and mix until blended.
3. Using an electric mixer whisk the non-dairy whipping cream until stiff peak. 
4. With a spatula, fold in 1/3 of the whipped cream to the mascarpone mixture. 
5. Fold in the remaining whipped cream to the mascarpone mixture.

Red Bean Cream for the Internal Layer:

Ingredient:

• 100ml Non-Diary Whipping Cream 
• 100ml Hokkaido Red Bean Paste

Method:

1. Using an electric mixer whisk the non-dairy whipping cream and red bean paste until stiff peak.

Assembly:

1. Place a cake ring on a 9" cake board.
2. Place a layer of the sponge cake into the cake ring. 
3. Spread the Red Bean cream and place another sponge cake over the spread.
4. Pour the Outer Layer cream and slowly spread it into the gaps in between the cake ring and the cake. 
5. Even out the surface of the cake. Cellophane cove the cake and refridgerate for at least 6 hours.

I hope you will try the Red bean cream and sponge recipe as i find this combination very nice. The subtle sweetness of the fluffy sponge cake pair off well with the sweet, light and textured Red Bean Cream. As usual ending off with some pics of my Match Red Bean Torte.... Do give this recipe a try! =)

 

Matcha Torte

 

A slice of the torte - Need more improvement!