No-Bake Matcha Cake

Serves 1
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Directions

  1. 1Mash 90 grams of your favorite cookies with a rolling pin.
  2. 2Mash 90 grams of your favorite cookies with a rolling pin.
  3. 3Mash 90 grams of your favorite cookies with a rolling pin.
  4. 4Combine the mashed cookies with 40 grams of melted butter.
  5. 5Combine the mashed cookies with 40 grams of melted butter.
  6. 6Combine the mashed cookies with 40 grams of melted butter.
  7. 7Press the crumbs into a 6-inch cake ring on a plate.
  8. 8Press the crumbs into a 6-inch cake ring on a plate.
  9. 9Press the crumbs into a 6-inch cake ring on a plate.
  10. 10Move the cake base to the fridge to harden.
  11. 11Move the cake base to the fridge to harden.
  12. 12Move the cake base to the fridge to harden.
  13. 13In a separate bowl, melt 85 grams of white chocolate over hot water.
  14. 14In a separate bowl, melt 85 grams of white chocolate over hot water.
  15. 15In a separate bowl, melt 85 grams of white chocolate over hot water.
  16. 16Mix in 18 grams of matcha powder into the melted white chocolate.
  17. 17Mix in 18 grams of matcha powder into the melted white chocolate.
  18. 18Mix in 18 grams of matcha powder into the melted white chocolate.
  19. 19Soften 255 grams of butter separately and add it into the matcha mixture.
  20. 20Soften 255 grams of butter separately and add it into the matcha mixture.
  21. 21Soften 255 grams of butter separately and add it into the matcha mixture.
  22. 22Crack two egg yolks into a small pot.
  23. 23Crack two egg yolks into a small pot.
  24. 24Crack two egg yolks into a small pot.
  25. 25Add 34 grams of sugar and 120 grams of milk to the pot with egg yolks.
  26. 26Add 34 grams of sugar and 120 grams of milk to the pot with egg yolks.
  27. 27Add 34 grams of sugar and 120 grams of milk to the pot with egg yolks.
  28. 28Gently mix the egg mixture over low heat until it slightly thickens, but do not boil it.
  29. 29Gently mix the egg mixture over low heat until it slightly thickens, but do not boil it.
  30. 30Gently mix the egg mixture over low heat until it slightly thickens, but do not boil it.
  31. 31Remove from heat and melt in your pre-soaked gelatin.
  32. 32Remove from heat and melt in your pre-soaked gelatin.
  33. 33Remove from heat and melt in your pre-soaked gelatin.
  34. 34Sift this egg mixture through a strainer back into the matcha mixture.
  35. 35Sift this egg mixture through a strainer back into the matcha mixture.
  36. 36Sift this egg mixture through a strainer back into the matcha mixture.
  37. 37Add in 170 grams of warm heavy whipping cream to the matcha mixture.
  38. 38Add in 170 grams of warm heavy whipping cream to the matcha mixture.
  39. 39Add in 170 grams of warm heavy whipping cream to the matcha mixture.
  40. 40Mix everything thoroughly until it's smooth.
  41. 41Mix everything thoroughly until it's smooth.
  42. 42Mix everything thoroughly until it's smooth.
  43. 43Pour the mixture into the cake ring.
  44. 44Pour the mixture into the cake ring.
  45. 45Pour the mixture into the cake ring.
  46. 46Put the cake into the fridge overnight.
  47. 47Put the cake into the fridge overnight.
  48. 48Put the cake into the fridge overnight.
  49. 49Dust a little more matcha onto your cake before serving.
  50. 50Dust a little more matcha onto your cake before serving.
  51. 51Dust a little more matcha onto your cake before serving.

Ingredients

  • 90 g cookies of choice
  • 90 g cookies of choice
  • 90 g cookies of choice
  • 40 g melted butter
  • 40 g melted butter
  • 40 g melted butter
  • 85 g white chocolate
  • 85 g white chocolate
  • 85 g white chocolate
  • 18 g matcha powder
  • 18 g matcha powder
  • 18 g matcha powder
  • 255 g softened butter
  • 255 g softened butter
  • 255 g softened butter
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 34 g sugar
  • 34 g sugar
  • 34 g sugar
  • 120 g milk
  • 120 g milk
  • 120 g milk
  • 170 g heavy whipping cream
  • 170 g heavy whipping cream
  • 170 g heavy whipping cream
  • 5 g gelatin powder
  • 5 g gelatin powder
  • 5 g gelatin powder
  • 25 g water
  • 25 g water
  • 25 g water
  • matcha for dusting
  • matcha for dusting
  • matcha for dusting

Equipment

rolling pin6-inch cake ringplateseparate bowlsmall potstrainer

Tips

  • Do not use cold whipping cream because it will curdle the butter.
  • Refrigerate the cake overnight for best results.