Recipe of Ultimate Double Matcha Chocolate White Cake Recipe

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Any-night-of-the-week Double Matcha Chocolate White Cake Recipe. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Double Matcha Chocolate White Cake Recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Double Matcha Chocolate White Cake Recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Double Matcha Chocolate White Cake Recipe is 6 slices. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Double Matcha Chocolate White Cake Recipe estimated approx 1hour 30minutes.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Double Matcha Chocolate White Cake Recipe using 17 ingredients and 9 steps. Here is how you cook it.

Storage: Wake up and refrigerate for 2 to 3 days to enjoy the best taste. Better than is being cold server.

Ingredients and spices that need to be Make ready to make Double Matcha Chocolate White Cake Recipe:

1. 56 g white chocolate
2. 64 g butter
3. 40 g heavy cream
4. 54 g egg yolks
5. 20 g Granulated Sugar
6. 90 g egg white
7. 40 g granulated sugar
8. 27 g cake flour
9. 12 g matcha powder
10. 120g white chocolate
11. 36 g egg yolk
12. 22 g granulated sugar
13. 45 g milk
14. 6 g Matcha
15. 180g heavy cream
16. 15 g granulated sugar
17. 0,5 g vanilla powder

Instructions to make Double Matcha Chocolate White Cake Recipe

1. Melted the white chocolate and butter then add matcha powder until completely mixed without a lump(put the matcha powder in the white chocolate side and mix, it will be mixed well without any lumps.) Add the heavy cream warmed to 104 to 122 degrees Fahrenheit and mix well. Leave for a while until use
2. Add sugar to the yolk and stir with a whisk to dissolve the sugar. The color is slightly brighter. Addind matcha chocolate in and mix, Sift the cake flour and mix until no powder is visible(Be careful not to harden the batter until you make the meringue and combine them)
3. Whisk the cold egg white using a hand mixer, add half of the sugar when you get a bulky foam like beer froth, the meringues turn dense and begin to leave traces add all the rest of the sugar. Whisk until you get a firm peak (about 90%)
4. Add 1/3 of the meringue into batter and mix it with a whisk, when it's still marbled, add all the remaining meringues and lightly fold with a spatula Using 'Fold technique' fold gently so that the volume of the batter does not go out. Fold until the color becomes evenly then pour it into the cake tin. Flatten the top and tap the bottom to release bubbles.Bake at 170℃(338℉) for 33 minutes, drop the cake tin after baking, then cool it down in the freezer
5. Melt the white chocolate by heating it, add matcha powder and mix until no lumps and leave it. In another bowl mix egg yolk and sugar until dissolve. In a pan heat the milk slightly until the edges boil, pour the milk little by little into the yolk side mixing well.
6. Pour the mixture back into the pot and heat it over low heat, keep stirring the bottom of the pot with a spatula so that the yolk does not cook.Occasionally move back and forth the pan from the heat and stir it to prevent the bottom side from cooking. When it has a thin soup-like texture, remove it from the heat (about 180 degrees Fahrenheit) and sieve. Add white chocolate mixture, then mix and emulsify to make the ganache
7. At this time, the temperature of both liquids must be warm so that they can be combined well. Pour the ganache on the hollow of the chilled cake, it has to be in a moderately cooled state, so it does not flow sideways. After flattening the surface, let it harden in the freezer.
8. Add sugar and vanilla bean to cold heavy cream and whisk at high speed over iced water. The room temperature should be as cool as possible while handling the whipped cream (73F or less), When the cream is somewhat firm, turn down to low speed until it has a proper texture for applying to the cake, When you turn it over with a spatula, there is a soft, non-collapsing blade.
9. Icing it on the completely hardened ganache. The cake was a bit plain, so sprinkled matcha powder on the top to decorate.

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So that is going to wrap it up with this exceptional food Simple Way to Prepare Any-night-of-the-week Double Matcha Chocolate White Cake Recipe. Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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