Almond Sablé Base
Cream butter, icing sugar, and almond powder.
Add the egg, mix, then fold in flour and salt.
Roll out to 3 mm, cut into desired cake base size, and bake at 160°C for 12–15 min until golden.
Matcha Strawberry Cake
Easter Recipe Inspiration
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Recipe
Download RecipeAlmond Sablé Base
- butter (softened) 150g
- icing sugar 100g
- almond powder 50g
- egg 50g
- flourPinch of salt 250g
- Total 600g
Matcha Sponge (microwave “moss” effect)
- eggs 100g
- sugar 80g
- flour 50g
- matcha powder 5g
- melted butter 20g
- Total 255g
Matcha Sponge (microwave “moss” effect)
Blend all ingredients until smooth.
Strain into a siphon (cream gun) with 2 charges.
Fill plastic cups 1/3 full and microwave for 40 sec at 800W.
Cool upside down, then tear into “moss” pieces.
Strawberry Insert
- Ravifruit Strawberry Purée 200g
- Cesarin Strawberry Filling (for extra fruit texture & stability) 50g
- sugar 40g
- pectin NH 4g
- lemon juice 10g
- Total 304g
Strawberry Insert
Warm purée to 40°C, mix sugar + pectin, whisk in.
Boil 1 min, add lemon juice, then stir in Cesarin filling.
Pour into molds, freeze.
Matcha Mousse
- milk 250g
- sugar 60g
- gelatin (3 sheets) 6g
- matcha powder 6g
- white chocolate 200g
- whipped cream (soft peaks) 300g
- Total 822g
Matcha Mousse
Heat milk with matcha.
Whisk yolks + sugar, temper with hot milk, cook to 82°C (anglaise).
Add bloomed gelatin + white chocolate, emulsify.
Cool to 35°C, fold in whipped cream.
Assembly, layout and finishing
Place almond sablé base at the bottom.
Pour a layer of matcha mousse, insert frozen strawberry insert, cover with more mousse.
Freeze until set.
Spray with green velvet spray or dust with matcha powder for a mossy look.
Add torn matcha sponge “moss” and dried strawberries on top.Place Dobla Bunny in Flowerpot assortmentfigures on the cake.
Garnish with edible flowers, micro herbs, and freeze-dried strawberries for a spring garden effect.