Matcha Fraisier
This matcha Fraisier may steer away from the classic a little bit, but it's delicious and beautiful, so definitely worth a try!
Servings :1 cake
Ingredients
Matcha sponge cake
- 4 eggs (medium size)
- 40 g vegetable oil
- 5 g vanilla extract
- 100 g white granulated sugar
- 80 g all-purpose white flour (sifted)
- 20 g cornstarch
- 5 g matcha powder
- 1 g salt
- 1 drop green food coloring (optional)
Citrus Diplomat cream
- 300 g whole milk
- 2 lime rinds
- 2 mandarin rinds
- 3 egg yolks
- 100 g white sugar
- 30 g cornstarch
- 1 g salt
- 20 g butter
- 4 g gelatin + 24g cold water
- 200 g heavy cream (whipped to hard peaks)
- 5 g vanilla extract
Citrus syrup
- 80 g white sugar
- 120 g water
- 1 lime rind
- 1 mandarin rind
Swiss meringue
- 2 egg whites
- 100 g white sugar
- 1 g salt
- 5 g vanilla extract
- You will also need about 1½ pounds fresh strawberries
Instructions
Matcha sponge cake
- Sift the flour with salt and matcha powder, as well as cornstarch.
- Separate de eggs.
- Mix the egg yolks with the oil in a small bowl. Ad the vanilla and mix well.
- In a different bowl, whip the whites until fluffy. Add the sugar, gradually, and mix until the meringue is stiff and glossy.
- Stir in the egg yolk mixture and mix with a spatula. If you're using food coloring, add it now.
- Fold in the sifted flour, in three or four addition, mixing gently with a spatula until incorporated.
- Spoon the batter in a 8-inch round cake pan and bake in the preheated oven at 350F for about 25 minutes or until golden brown and it passes the toothpick test.
- Allow the cake to cool down in the pan then cut in half to obtain two discs of sponge cake.
Cistrus Diplomat Cream
- Bring the milk to a boil in a saucepan and add the lime and mandarin rind. Remove off heat and infuse for 10 minutes then remove and discard the citrus rinds.
- Place the milk back on heat.
- Bloom the gelatin in cold water.
- Mix the egg yolks with sugar until creamy then add the cornstarch and salt and mix well.
- Pour the hot milk slowly over this mixture then place back on heat and cook for a few minutes until thickened.
- Remove from heat and stir in the butter, then add the gelatin.
- Cover with plastic wrap and refrigerate a few hours.
- When completely chilled and set, mix the cream to soften it then stir in the whipped cream and vanilla.
Citrus syrup
- Combine all the ingredients in a saucepan and cook for 2-3 minutes.
- Strain and cool before use.
To assemble the cake
- Place a disc of sponge cake in a cake ring lined with acetate sheet.
- Brush it with citrus syrup then cover with a layer of freshly halved strawberries - on the outter rim of the ring.
- Spoon a few tablespoons of diplomat cream in the center to hold the strawberries in place.
- Continue adding strawberries until the center is packed as well.
- Top with cream.
- Cover with the remaining disc of sponge cake and brush with syrup again.
- Place in the fridge for a few hours.
Swiss meringue
- Combine the whites with sugar in a bowl and place over a hot water bath.
- Cook, stirring all the time, until the mixture reaches 65C.
- Remove from heat and whip for 7-10 minutes until glossy and stiff.
- Add the vanilla then pipe the meringue over the cake.
- Toast with blowtorch and decorate with strawberries and mint leaves.
- Serve the cake chilled!