Perfect 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. 13Melt 85 grams of white chocolate over hot water.
  14. 14Melt 85 grams of white chocolate over hot water.
  15. 15Melt 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. 19Separately soften 255 grams of butter.
  20. 20Separately soften 255 grams of butter.
  21. 21Separately soften 255 grams of butter.
  22. 22Add the softened butter into the matcha mixture.
  23. 23Add the softened butter into the matcha mixture.
  24. 24Add the softened butter into the matcha mixture.
  25. 25Crack two egg yolks into a small pot.
  26. 26Crack two egg yolks into a small pot.
  27. 27Crack two egg yolks into a small pot.
  28. 28Add 34 grams of sugar and 120 grams of milk to the pot with the egg yolks.
  29. 29Add 34 grams of sugar and 120 grams of milk to the pot with the egg yolks.
  30. 30Add 34 grams of sugar and 120 grams of milk to the pot with the egg yolks.
  31. 31Gently mix the egg mixture over low heat until it slightly thickens, but do not boil it.
  32. 32Gently mix the egg mixture over low heat until it slightly thickens, but do not boil it.
  33. 33Gently mix the egg mixture over low heat until it slightly thickens, but do not boil it.
  34. 34Remove from heat and melt in your pre-soaked gelatin (5g gelatin powder mixed with 25g cold water until it becomes jelly).
  35. 35Remove from heat and melt in your pre-soaked gelatin (5g gelatin powder mixed with 25g cold water until it becomes jelly).
  36. 36Remove from heat and melt in your pre-soaked gelatin (5g gelatin powder mixed with 25g cold water until it becomes jelly).
  37. 37Sift this egg mixture through a strainer back into the matcha mixture.
  38. 38Sift this egg mixture through a strainer back into the matcha mixture.
  39. 39Sift this egg mixture through a strainer back into the matcha mixture.
  40. 40Add in 170 grams of warm heavy whipping cream.
  41. 41Add in 170 grams of warm heavy whipping cream.
  42. 42Add in 170 grams of warm heavy whipping cream.
  43. 43Mix everything thoroughly until it's smooth.
  44. 44Mix everything thoroughly until it's smooth.
  45. 45Mix everything thoroughly until it's smooth.
  46. 46Pour the mixture into the cake ring with the hardened base.
  47. 47Pour the mixture into the cake ring with the hardened base.
  48. 48Pour the mixture into the cake ring with the hardened base.
  49. 49Put the cake into the fridge overnight to set.
  50. 50Put the cake into the fridge overnight to set.
  51. 51Put the cake into the fridge overnight to set.
  52. 52Dust a little more matcha onto your cake before serving.
  53. 53Dust a little more matcha onto your cake before serving.
  54. 54Dust a little more matcha onto your cake before serving.

Ingredients

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

Equipment

rolling pinbowl6-inch cake ringplatesmall potspoonstrainerwhisk

Tips

  • Do not boil the egg mixture, only thicken it slightly.
  • Do not use cold whipping cream because it will curdle the butter.
  • Dust with more matcha powder before serving for aesthetic and flavor.