Almond Dough

Directions

1. Put all ingredients into the mixing bowl and mix to a dough
2. Take out and keep in the fridge for 1 hour before use

Nut Filling

Directions

1. Warm the honey and glucose together
2. Mix the egg, vanilla and brown sugar together
3. Mix the step 1 and step 2 together
4. Take out dough and roll to ¾ cm thick
5. Put on the round 7″ mould
6. Put all the nuts into it and pour in the filling
7. Bring to the oven and bake at 180C for 25 to 30 mins
8. Take out and put on the rack

Biscuit Base

Directions

1. Blend biscuit to a coarse texture, put into a bowl
2. Add in the balance ingredients and mix well
3. Pour into 7″ cake tin, spread it evenly and press it firm

Cheese Filling

Directions

1. Mix the cheese and sugar until creamy
2. Add in the egg yolk and mix well
3. Boil whipping cream (A) and add into the cheese mixture
4. Whip the cream (B) to soft peak and fold into the above mixture
5. Dissolve the gelatine in hot water and add into it
6. Divide the mixture to 2 portion and add each puree into the mixture
7. Scoop the blue berry mixture into the ready cake ring
8. Put a layer of sponge cake on it
9. Scoop all the balance raspberry filling and level it
10. Keep inside the freezer and let it set for 2 hours
11. Take out and put the glaze on it and put it back in the freezer and let it set again for about 15 minutes.

Raspberry Glaze

Directions

1. Boil the water, sugar, raspberry puree together
2. Add in the gelatin and stir until dissolve
3. Let it cool and you pour on the cake

Matcha Sponge

Directions

1. Put the egg, sugar, sponge cake stabilizer, water and flour into the mixer and whip up to 2½ time the volume.
2. Dissolve the matcha powder with 2 tbsp water and add into the egg mixture and mix well.
3. Add in the melted butter and mix well.
4. Pour the ready mixture on the tray and bake at 180°C for 15-20 minutes.
5. Take out and let it cool.

Filling

Directions

1. Put the whipping cream and sugar into the mixing bowl
   and whip until semi firm.
2. Dissolve the matcha powder with a hot water and add into it and mix well.

Finishing

1. Cut the sponge cake to 3 pieces, put 1 piece on the cake board.
2. Pipe the filling on it and sprinkle with red bean.
3. Put the second sponge and pipe the filling on it, sprinkle with red bean.
4. Lastly, put the last sponge on it and press slightly. Coat the whole cake with the balance cream.
5. Keep the cake in the fridge to let it set.
6. Take out and dust with some matcha powder.
7. Keep in the fridge and ready to serve.

Genoise Sponge

Directions

1. Melt the butter in a microwave, then stir in the chestnut puree.
2. Whisk up the egg, sugar and honey until thick ribbon consistency.
3. Microwave the milk until warm and slowly whisk it into the egg mixture.
4. Gently fold in the sifted flour followed by the melted butter.
5. Pour the batter into a 6 inch baking tin and bake at 165 degree celsius for about 20 to 25 mintues.

Soaking Syrup

Directions

1. In a pot, bring the sugar and water to a boil.
2. Transfer the syrup into a bowl and set aside to cool completely before use.

Chantilly Cream

Directions

1. In a stand mixer, whisk up both ingredients until soft peaks.
2. Keep the chantilly cream chilled before use.

Chestnut Cream

Directions

1. Combine all the ingredients into a stand mixing bowl.
2. Beat using a paddle attachment until combined.
3. Pass the chestnut cream through a sieve to get rid of any large chestnut bits.
4. Transfer 1/3 into a piping bag with a Mont Blanc piping tip and the other 2/3 in a bowl. Leave in the fridge to chill for at least 30 min.
5. Pipe the chilled chestnut cream onto a tray lined with baking paper. Use a 8cm cookie cutter to mark a circle of chestnut cream then place in the freezer to harden. Once frozen, remove gently and place on finished shortcake to decorate.