Matcha Tea Layered Cake
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Green Matcha Tea Cake | 1.000 gr | Cake ingredients |
| Oil | 300 gr | Cake ingredients |
| Eggs | 350 gr | Cake ingredients |
| Water | 200 gr | Cake ingredients |
| Margarine Princess | 500 gr | Buttercream ingredients |
| Dip White | 1.000 gr | Buttercream ingredients |
| Fine Cream Fresh Dairy | 100 gr | Buttercream ingredients |
| Limone Piu (paste) – optional | 40 - 60 gr | Buttercream ingredients |
| Digestive Cookies | 500 gr | Crumble ingredients |
| Margarine Princess | 80 gr | Crumble ingredients |
| Fat soluble food colouring (green) | Crumble ingredients | |
| Granulated sugar | Extra ingredients | |
| Fat soluble food colouring (green) | Extra ingredients | |
| Scaldis White (compound chocolate) | Extra ingredients |
Preparation
Use the flat beater to mix all the cake ingredients at medium speed for 6 minutes.
Pour the mixture into preferable molds and fill the up to 2/3.
Bake at 160 °C for 45-50 minutes and once they have cooled down, remove from the molds and cut into 2 cm layers.
Use the wire whisk to mix all the buttercream ingredients at high speed until the cream is well whipped and has formed a smooth texture.
Use the flat beater to mix all the crumble ingredients. Bake at 170°C for 13-15 minutes in a pre-heated oven.
Assemble the layered cake by placing the cake layers and 1 cm buttercream layers consecutively.
Finish assembling the layered cake with a final spread of buttercream. Freeze for a few minutes.
Sprinkle with the coloured sugar and decorate with the crumble and Scaldis White.
