White chocolate matcha cake
Chef Pierre Abi Hayla, Le Noir Atelier Du Chocolat
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
For the matcha biscuit, mix the butter with the melted chocolate. Mix all of the powders together. Whip the egg whites with the sugar.
Finish by adding the chocolate mix to the powders and add the whipped egg whites and sugar. Bake at 175°C for 20 minutes.
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.
Place the first layer on a cake platter. Spread generous amount of cream on top. Add the second layer, repeat the process.