Matcha Red Bean Cream Cake
Cakes
Servings:
8-10 people
Yield:
7 Inch Cake
Prep Time:
30 min
Cook Time:
1.5 hr
Matcha Sponge
| Weight | Ingredient | Product Code |
| 6 nos. | RedMan Whole Egg | 12088 |
| 125 gm | RedMan Fine Sugar | 1416 |
| 10 gm | RedMan Sponge Cake Stabilizer | 14005 |
| 1 Tbsp | Water | |
| 160 gm | RedMan Cake Flour | 1208 |
| 120 gm | RedMan Unsalted Butter (melted) | 68328 |
| 1 Tbsp | RedMan Matcha Powder | 67707 |
Directions
- Put the egg, sugar, sponge cake stabilizer, water and flour into the mixer and whip up to 2½ time the volume.
- Dissolve the matcha powder with 2 tbsp water and add into the egg mixture and mix well.
- Add in the melted butter and mix well.
- Pour the ready mixture on the tray and bake at 180°C for 15-20 minutes.
- Take out and let it cool.
Filling
| Weight | Ingredient | Product Code |
| 350 gm | Millac Whipping Cream | 1917 |
| 60 gm | RedMan Fine sugar | 1416 |
| 200 gm | Tomizawa Azuki Red Bean | 100553 |
| 1 Tbsp | Ojinotsuyu Matcha Powder | 60429 |
| 3 Tbsp | Hot Water |
Directions
- Put the whipping cream and sugar into the mixing bowl
and whip until semi firm. - Dissolve the matcha powder with a hot water and add into it and mix well.
Finishing
- Cut the sponge cake to 3 pieces, put 1 piece on the cake board.
- Pipe the filling on it and sprinkle with red bean.
- Put the second sponge and pipe the filling on it, sprinkle with red bean.
- Lastly, put the last sponge on it and press slightly. Coat the whole cake with the balance cream.
- Keep the cake in the fridge to let it set.
- Take out and dust with some matcha powder.
- Keep in the fridge and ready to serve.
