White chocolate matcha cake

Chef Pierre Abi Hayla, Le Noir Atelier Du Chocolat

INGREDIENTS

250 g butter

250 g egg whites Matcha moist biscuit 200 g sugar

230 g almond powder 10 g matcha tea powder 120 g flour

200 g white chocolate Matcha ganache

590 g cream

70 g inverted sugar 1420 g white chocolate 50 g cocoa butter

50 g matcha tea powder

PREPARATION 1

For the matcha biscuit, mix the butter with the melted chocolate. Mix all of the powders together. Whip the egg whites with the sugar.

2

Finish by adding the chocolate mix to the powders and add the whipped egg whites and sugar. Bake at 175°C for 20 minutes.

3

For the matcha ganache, boil the cream with the invert sugar and the matcha powder. Pour over the white chocolate and cocoa butter and mix well. Finish by adding the butter at 35°C.

4

Place the first layer on a cake platter. Spread generous amount of cream on top. Add the second layer, repeat the process.