Dessert

Matcha tea sponge cake with fresh lime cheese cream and strawberry jam

Name: Matcha tea sponge cake with fresh lime cheese cream and strawberry jam
Yield: 4
Ingredients: 225 g Whole eggs; 90 g Egg yolk; 125 g Sugar; 1 g Salt; 6 g Powdered matcha tea; 140 g Egg whites; 125 g Flour; 250 g Philadelphia cheese; 60 g Sugar; 40 g Fresh cream; 2 Lime

Ingredients

Whole eggs 225 g
Egg yolk 90 g
Sugar 125 g
Salt 1 g
Powdered matcha tea 6 g
Egg whites 140 g
Flour 125 g
Philadelphia cheese 250 g
Sugar 60 g
Fresh cream 40 g
Lime 2

Cooking time:

7 min

Number of person:

Difficulty:

Medium

Course:

Dietary requirement:

Cooking method:

Product used:

Appliances used:

Sponge cake

Step 1

Mix the eggs with the yolks, sugar (125 g), powder matcha tea and salt at speed 4 in the stand mixer. Whisk until the mixture is foamy and fluffy. Then, pour the mixture into a large bowl.
Using a rubber spatula, add the beaten egg whites to the previous mixture, add flour until the texture is smooth and swollen.

Step 2

Spread the matcha mixture on a sheet of baking paper or silicon mat, 1cm high, using spatula. Bake at 220°C in fan assisted mode for about 6-7 minutes. Once baked, sprinkle some caster sugar over the surface and place another sheet of baking paper on top and turn over, the sugar will allow the dough to remain moist until used.

Cream cheese

Pour fresh cheese, sugar (60 gr), fresh cream and the grated lime peel into a bowl and whisk vigorously. When you get a smooth and fluffy mixture pour everything into a pastry bag.

Strawberry jam

Discover the strawberry jam recipe

Final dish

Cover the first layer of sponge cake with the cream cheese, add the strawberry jam above and repeat 3 times. Place a final layer of sponge cake on top. Decorate as desired with slices of strawberries and whipped cream.
Let it cool in the fridge for 1 hour and then cut into even slices.

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