Matcha Red Bean Cake Recipes

MATCHA RED BEAN MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 8-inch square pan and line with parchment paper. Set aside.
• Dissolve matcha in hot water.
• In a medium bowl, whisk together yolks and 2 tsp of sugar. Whisk until pale. Then add matcha mixture.
• In another bowl, whisk remaining sugar and egg whites until stiff peaks. Fold egg whites into yolk mixture. Follow with sifted cake flour and melted butter. Fold until combined. Transfer to prepared cake pan and bake for 15-20 minutes.
• Bring milk to a boil. Meanwhile, mix together matcha powder and sugar. Add boiling milk to matcha-sugar mixture. Whisk until smooth. Add softened, bloomed gelatin and whisk until dissolved. Let come to room temperature.
• Whisk heavy cream to soft peaks. Gently fold cream into cooled matcha mixture.
• In a saucepot, combine water, superfine sugar, and glucose. Heat until mixture is 121 degrees C.
• In another bowl, whisk together yolks. Add to heated sugar mixture and whisk until pale and fluffy. Continue to whisk until the bowl is cool to the touch.
• Warm up red bean paste in the microwave. Add butter and mix together. Add paste into yolk mixture and heat until 85 degrees C.
• Add softened, bloomed gelatin and stir until dissolved. Let cool to room temperature.
• Whisk cream to soft peaks and add to cooled yolk mixture in three additions.
• Mix together matcha powder and warm water until smooth. Add remaining water and sugar. Combine until sugar is dissolved.
• Melt glucose over low heat. Add water, butter, and salt. When butter has melted, add sugar and bring to a boil.
• Remove from heat and stir in sesame seeds. Pour mixture into a silpat-lined baking sheet. Sprinkle with a pinch of salt. Roll into an even thin layer. Let chill in fridge until set.
• Line a 4x8-inch rectangular mold with acetate strip. Alternatively, you can use a bread loaf pan with a removable bottom. Cut the matcha sponge in half. And place into rectangular mold.
• Brush matcha soaking syrup onto cake to moisten. Then pour in red bean mousse. Follow with remaining half of matcha sponge. Brush cake with soaking syrup. Then pour matcha mousse on top of cake.
• Place assembled cake in fridge for mousse to set, about 15-30 minutes. Continue to chill cake until ready to serve. Before serving break up pieces of sesame nougatine to decorate on top of matcha mousse.
• Slice cake with a warm sharp knife to ensure clean slices. Wipe knife clean before each slice.

MATCHA RED BEAN CAKE

Steps:

• Preheat the oven to 350 Fahrenheit. Oil 2 8-inch cake round pans, and cut out 2 piece of parchment paper to put in the pans.
• In a big bowl, beat the butter and sugar together for around 5 minutes until it becomes a light and fluffy mixture. Then mix in the eggs and vanilla until well incorporated.
• In a separate bowl, combine the flour, baking powder, salt, and matcha powder. Then alternate putting the dry ingredients and milk into the wet ingredient mixture. Make sure that the batter is all incorporated.
• Pour the batter into the 2 pans, making sure there is an even amount of batter in them. Tap the pans on the countertop so the air bubbles in the cake rise to the top and pop. Put the cakes in the oven for around 35 to 45 minutes, or until you can stick a toothpick in the center of the cake and it comes out clean.
• Let the cakes cool for around 20 minutes before turning them out and letting them cool completely on a wire rack.
• For the frosting, we're going to make a red bean whipped cream. Pour the heavy cream into a bowl and whisk until you get soft peaks, gradually adding powdered sugar as you go. Once you've achieved soft peaks, fold in the red bean paste, but don't completely fold it inches We want those ribbons of color throughout the cream, and it'll also create an interesting flavor profile while eating the cake so that every bite of cake has a different amount of red bean flavor. Let chill in the fridge.
• To prepare the ganache, put your chocolate into a heat-proof bowl. Heat your heavy cream in a pan over low heat until it starts steaming a bit. Then pour the cream over the chocolate chips and stir until a glossy chocolate ganache forms.
• Once the cakes are cooled, now we can start assembling the cake. Trim the edges and tops of the cakes so that they are even, and start with one layer of cake. Then put the red beam cream on top of the cake, spreading to create an even layer. Put the second cake on top and make sure that the cake is as even as can be, trimming wherever necessary. Put back in the fridge to chill.
• Once the cake is chilled, take the cake out of the fridge and place on a wire rack with a sheet pan underneath. This will catch the chocolate ganache so it doesn't make a mess out of your kitchen. Pour the ganache over the cake, starting from the top edges and work your way to the center of the cake. Make sure that the ganache runs off the sides so all of the cake is covered. Use an offset spatula to even out the ganache. Once you are happy with how the ganache is covering the cake, put back into the fridge to chill for around 10 minutes, just so the ganache gets a little less liquidy.
• Garnish with berries, or leave as is.

MATCHA RED BEAN CAKE

Steps:

• Preheat the oven to 170°C (338°F). Line the sides and base of a deep 6" x 3" (15 x 7.6 cm) or regular 7" (18 cm) round pan with parchment paper.
• To set up a stovetop bain-marie (double boiler), heat a medium-sized pot filled with an inch of water until barely simmering. Turn off the heat.