Perfect No-Bake Matcha Cake
Serves 1
Directions
- 1Mash 90 grams of your favorite cookies with a rolling pin.
- 2Combine the mashed cookies with 40 grams of melted butter.
- 3Press the crumbs into a 6-inch cake ring on a plate.
- 4Move the cake base to the fridge to harden.
- 5Melt 85 grams of white chocolate over hot water.
- 6Mix in 18 grams of matcha powder into the melted white chocolate.
- 7Separately soften 255 grams of butter.
- 8Add the softened butter into the matcha mixture.
- 9Crack two egg yolks into a small pot.
- 10Add 34 grams of sugar and 120 grams of milk to the pot with the egg yolks.
- 11Gently mix the egg mixture over low heat until it slightly thickens, but do not boil it.
- 12Remove from heat and melt in your pre-soaked gelatin (5g gelatin powder mixed with 25g cold water until it becomes jelly).
- 13Sift this egg mixture through a strainer back into the matcha mixture.
- 14Add in 170 grams of warm heavy whipping cream.
- 15Mix everything thoroughly until it's smooth.
- 16Pour the mixture into the cake ring with the hardened base.
- 17Put the cake into the fridge overnight to set.
- 18Dust a little more matcha onto your cake before serving.
Ingredients
- 90 grams cookies of choice
- 40 grams melted butter
- 85 grams white chocolate
- 18 grams matcha powder
- 255 grams softened butter
- 2 egg yolks
- 34 grams sugar
- 120 grams milk
- 170 grams heavy whipping cream
- 5 grams gelatin powder
- 25 grams cold water
- 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.
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