Our Matcha Tahini Buttercream Cake is a nuanced dance of culinary elements. Earthy Matcha, velvety white chocolate, and the subtle nuttiness of tahini converge for a refined flavor symphony.
This cake caters to those who appreciate sophistication over extravagance. It's a deliberate curation of flavors, appealing to discerning palates seeking a refined, unembellished dessert experience. A tasteful journey for aficionados of Matcha and connoisseurs of understated indulgence.
Ready to savor simplicity?
INGREDIENTS
| Large Eggs | 12 |
| Culinary Grade Matcha | 40 g |
|
Brown Sugar |
250 g |
|
Flour |
400 g |
| Baking Powder | 2 tbsp |
| Sea Salt | 2 pinches |
| White Couverture Chocolate | 200 g |
| Powdered Sugar | 250 g |
| Unsalted Butter, Softened | 300 g |
| Tahini | 100 g |
INSTRUCTIONS
1. Preheat the oven to 180 degrees Celsius. If using a convection oven (with fan), preheat it to 165 degrees Celsius.
2. Slightly grease two 26 cm round cake pans with butter and line them with parchment paper. Then grease the pans with more butter and set the cake pans aside for later.
3. In large bowl, sift in the flour, baking powder and Matcha.
4. For the meringue, whip the egg whites on medium speed until foamy and bubbly, by using a stand or hand mixer. Add 2 pinches of salt and continue whipping. After a few seconds, increase the speed of the mixer to high. Keep whipping until stiff peaks form (the egg whites should go straight up and just the tip is soft enough that it folds over).
5. In a separate bowl, put the sugar and egg yolks. Whisk both ingredients well with a hand or stand mixer until the sugar granules have been completely dissolved. Eventually the mixture will become light, creamy, and pale yellow.
6. Now sift in the dry ingredients into the egg yolk mixture little by little and fold in well with a silicon spatula. Make sure you add the dry ingredients gradually into the mixture to prevent lumps of forming.
7. Fold in 1/3 of the meringue into the main batter. Whisk well to lighten and loosen up the batter for additional foam. Carefully add the next third of the meringue into the batter and start folding the egg whites gently in, using a rubber spatula. Make sure you don’t stir the mixture but fold it gently in. Repeat until all the meringue has been incorporated well. Make sure not to overfold the batter, otherwise all the air in the meringue will be released again which will result in a flatten batter.
8. Divide the cake batter evenly into the prepared pans and gently smooth out the top of the cakes with a rubber spatula. Tap the cake pans a few times against the countertop to remove air bubbles from your batter.
9. Transfer the cake pans into the preheated oven and bake at 180 degrees Celsius (or 165 degrees Celsius if a convection oven is used) for about 30 minutes or until an inserted toothpick into the center of each Matcha cake comes out clean.
10. Once baked, take the cake pans out of the oven and let them cool slightly until they’re cool enough to handle. Turn the cake pans upside down onto a cooling rack and let the Matcha cakes cool completely for about 1 hour.
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11. For the tahini frosting, prepare a double boiler and set over medium heat until the water is simmering. Chop the white chocolate couverture and put into the double boiler until completely melted. Stir occasionally until homogenous. Make sure the white chocolate mixture doesn’t get too hot.
12. Once melted, remove the upper bowl immediately from the heat and set aside to cool for a little.
13. Put the softened butter and tahini in a separate large bowl and whisk with a stand or hand mixer until smooth and creamy. Add the melted white chocolate into the tahini butter mixture and whisk again until homogenous.
14. Sift in the powdered sugar gradually into the tahini frosting and whisk until well combined.
15. Once the Matcha cakes are completely cooled, top the first layer with about 1/3 of the Matcha frosting and spread it evenly with an offset spatula. Place the second layer upside-down on top of the first layer.
16. Now, cover the entire Matcha cake with a thin layer of Matcha frosting to trap the crumbs. Apply the remaining frosting and spread evenly with an offset spatula. Transfer into the refrigerator and cool for about 2 hours before serving.
17. Serve with toasted sesame seeds, white chocolate shavings and some fresh blueberries, if liked.
Itadakimasu! Enjoy your homemade Matcha Tahini Buttercream Cake!
