Recipes - AIYA blends the above contradictions into the most premium green teas of Japan.

Matcha Bavarian Crème Christmas Cake

Our Matcha Bavarian Crème Christmas Cake is a delicate combination of a matcha-infused Bavarian crème and airy meringue cookies. Serve yourself a slice!

[Makes one 7" cake]

[Ingredients]

 

      For the Cookies:

      Flour (Cake or All Purpose)........... 3/4 cup

      Egg Yolk............................................ 3 yolks

      Egg Whites........................................ 3 whites

      Granulated Sugar............................. 1/3 cup

      Powdered Sugar............................. a dusting


      For the Matcha Bavarian Crème:

      Egg Yolk......................................... 2 yolks

      Sugar............................................. 1/3 cup

      Milk................................................. 1 1/2 cup                    Gelatin............................................ 2 tbsp

                                                                Water............................................. 4 tbsp

                                                                Aiya Cooking Grade Matcha....... 2-3 tbsp

                                                                Heavy Whipping Cream................. 1 cup

 

                                                                Additional Items for Decoration:

                                                                Powdered Sugar                             

                                                                Aiya Cooking Grade Matcha         

                                                                Fruit                                               

                                                                Mint                                               

 

[Directions]

 

To Make the Cookies:

  1. Sift the flour.  In a bowl, beat the egg whites until they start to form soft peaks.  Begin adding the sugar in parts (about 1/2 to 1/3 at a time) until it is all incorporated and stiff peaks form with a nice sheen.
  2. Beat the egg yolks.  Add about 1/3 of the meringue to the beaten yolks and mix until well incorporated.  Gently fold the merignue-egg mixure back into the remaining 2/3 of meringue with a rubber spatula.
  3. Mix in the flour little by little until it is just incorporated.  Scoop into a 1/4" tip piping bag.  Spread a piece of parchment paper out over a baking sheet and pipe two 7" circles of batter onto it.  Lightly sprinkle with powdered sugar and bake in a 400F oven for 12-15 minutes.  Allow to cool completely.
To Make the Matcha Bavarian Crème:
  1. Add the egg yolk and sugar to a bowl and beat together until it turns white.  Heat the milk until it is just about boiling.
  2. Stir the gelatin in the water and warm on the stove until fully dissolved.  Mix into the warmed milk.  Once fully dissolved, mix together with the beaten egg yolks.  Place the mixture in a bowl over ice water until it begins to take shape.
  3. Whip the heavy cream.  Stir in the matcha.  Add the whole thing to the mixture.
To Finish:
  1. Line a cake pan with parchment paper and place one of the cookies into the bottom of it.  Pour the matcha Bavarian crème on top.  Place the second cookie on top of the crème.  Put into the refrigerator and allow to harden.
  2. Decorate to your liking.  We recommend dusting the entire cake with some matcha and powdered sugar.  When serving pieces, serve with any fruits you prefer and garnish with some mint.

 

The Matcha used in this recipe is available in: