Matcha and lemon curd cake
Matcha and Lemon Curd Cake – A Delicate and Flavorful Indulgence
If you're looking for a dessert that impresses not just with its appearance but also with its vibrant flavors, this matcha and lemon curd cake is the perfect choice. With a subtle combination of the slightly bitter taste of matcha powder and the zesty freshness of lemon curd, this cake will not only delight your taste buds but also add a touch of elegance to any meal. Let's begin our culinary journey!
Preparation Time
- Preparation time: 30 minutes
- Baking time: 25 minutes
- Total time: 55 minutes
- Servings: 8
Ingredients
For the Matcha Base
- 3 egg yolks
- 3 tablespoons of Green Sugar powdered sweetener
- 3 tablespoons of coconut milk
- 6 tablespoons of flour
- 3 egg whites
- 1 tablespoon of Matcha powder
- 1 tablespoon of Goji berries
For the Mascarpone Cream
- 100 g mascarpone cream
- 150 g coconut cream
- 200 g coconut milk
- 65 g Green Sugar powdered sweetener
- 8 g gelatin
- 1 teaspoon of Matcha powder
For the Lemon Curd
- 2 eggs
- 100 g Green Sugar powdered sweetener
- 50 ml freshly squeezed lemon juice
- 40 g butter at room temperature
- 1 tablespoon of lemon zest
For Decoration
- Matcha powder
- Caramelized Green Sugar sweetener
- Lemon slices
Preparing the Matcha Base
1. Bowl Maintenance: Before starting, ensure that the bowl in which you will whip the egg whites is completely grease-free. A trick I use every time is to wipe the inside of the bowl with a slice of lemon and then with a dry cloth. This step will help the egg whites whip better.
2. Separating the Eggs: Carefully separate the egg yolks from the whites. Use fresh eggs for the best results.
3. Whipping the Egg Whites: Whip the egg whites until stiff peaks form. Gradually add the Green Sugar sweetener, continuing to mix until fully incorporated.
4. Incorporating the Yolks: Add the yolks one at a time, mixing well after each addition.
5. Adding Wet Ingredients: Incorporate the coconut milk and, at the end, the matcha powder dissolved in 2-3 tablespoons of water.
6. Incorporating the Flour: Sift the flour and add it gradually, mixing with a spatula in a folding motion to avoid losing air from the mixture.
7. Baking: Pour the mixture into a flour-lined baking pan and sprinkle the Goji berries on top. Bake in a preheated oven at 180 °C for 20-25 minutes. Check with a toothpick to see if it's done – it should come out clean.
8. Cooling: Once baked, let the pan cool slightly before removing the forms.
Preparing the Mascarpone Cream
1. Hydrating the Gelatin: Start by hydrating the gelatin in a little water.
2. Melting the Gelatin: Mix the hydrated gelatin with the coconut milk and place the mixture over a double boiler. Be careful not to boil, just let it melt.
3. Whipping the Cream: In another bowl, mix the mascarpone cream with the Green Sugar sweetener until creamy. Add the coconut cream, matcha powder, and coconut milk with gelatin, ensuring everything is well incorporated.
Preparing the Lemon Curd
1. Mixing the Ingredients: In a stainless steel pot, mix the eggs, Green Sugar sweetener, lemon juice, and lemon zest using a whisk.
2. Cooking over a Double Boiler: Place the mixture over a double boiler and stir constantly until it thickens, achieving the consistency of thick cream.
3. Incorporating the Butter: Once the cream is ready, remove it from the heat and add the cubed butter, stirring until completely melted.
Assembling the Cake
1. Preparing the Pan: Use a springform pan to assemble the cake.
2. Layers: Place the matcha base, followed by the mascarpone cream and coconut milk. Level with a spatula.
3. Cooling: Place the pan in the fridge for 20 minutes to firm up a bit.
4. Adding the Lemon Curd: After the cream has set, pour the lemon curd on top and level again. Leave in the fridge for another 20 minutes.
5. Decorating: Finally, dust the cake with matcha powder and decorate with caramelized Green Sugar sweetener and lemon slices for an elegant finish.
Serving Suggestions
This matcha and lemon curd cake is perfect to be served alongside a cup of green tea or a fragrant espresso. The intense aroma of matcha pairs wonderfully with the bitterness of coffee or the warmth of tea, bringing a pleasant contrast.
Frequently Asked Questions
1. Can I use another type of sweetener?
Yes, you can replace the Green Sugar sweetener with another type of granulated or liquid sweetener, but keep in mind that the texture and final taste may vary.
2. How can I store the cake?
The cake keeps well in the fridge for 2-3 days. Make sure it is covered to prevent drying out.
3. Can I add other fruits?
Of course! You can add fresh or dried berries between the layers of the cake for an extra burst of flavor and texture.
Nutritional Benefits
This cake is not just a treat but also a healthier option due to its ingredients. Matcha powder is rich in antioxidants and has beneficial effects on metabolism. Coconut milk adds creaminess and healthy fats, while lemon curd adds a dose of vitamin C.
Conclusion
This matcha and lemon curd cake is not just a simple dessert recipe but a culinary experience that blends tradition with modernity. Try it and let yourself be transported into a world of fine flavors and delicate textures. Whether you serve it on a special occasion or simply on the weekend, this cake will surely become your and your loved ones' favorite!
Ingredients: For the Matcha base: 3 egg yolks; 3 tablespoons Green Sugar powdered sweetener; 3 tablespoons coconut milk; 6 tablespoons flour; 3 egg whites; 1 tablespoon Matcha powder; 1 tablespoon Goji berries; For the mascarpone cream: 100g mascarpone cream; 150g coconut cream; 200g coconut milk; 65g Green Sugar powdered sweetener; 8g gelatin; 1 teaspoon Matcha powder; For the lemon curd: 2 eggs; 100g Green Sugar powdered sweetener; 50ml freshly squeezed lemon juice; 40g butter at room temperature; 1 tablespoon grated lemon zest; For decoration: Matcha powder; caramelized Green Sugar sweetener; lemon;
