Spring has always been one of my favorite seasons! That of renewal, bright days, green that floods the meadows, flowers that bloom in the garden ... Living in the countryside, I am always on the lookout for these "little things" that do us good, like watching nature reborn at the end of winter ...

And what could be more symbolic in spring than the color green? It is also a color that greatly inspired the KitchenAid brand this year, which chose it as its "color of the year 2020".

I no longer present KitchenAid to you, because if you have been reading my blog for some time, you will certainly know that it is one of my favorite brands in the kitchen! (and who celebrated their 100th birthday last year). The icon of the brand is undoubtedly the Multifunction Pastry Robot!

As a brand ambassador for several years, I therefore had the pleasure of testing the 4,8L multifunction pastry robot in its new color " Kyoto Glow »: A soft, tangy and luminous green…

Destination: Japan

KitchenAid was inspired by Japan and in particular the city of Kyoto to create its new color imbued with serenity. An invitation to well-being, as it is experienced in the land of the Rising Sun, especially in this spring period.

Personally, I would love to visit Japan! I have not yet had the chance to experience this culture, but I adore every year in front of the images of Sakura , you know that particular moment when the cherry blossoms bloom by the thousands ...

Layer cake with matcha tea, creamy coconut & strawberry icing

To test this new color in situation, and give a nod to this shade " Kyoto Glow »Luminous, I decided to make a layer cake with matcha tea. A flavor that I really like to use in baking, and which goes perfectly with the sweetness of a creamy coconut icing. This icing is super fragrant since I used coconut cream combined with mascarpone. My greed and my desire for fruit, pushed me to add some pretty strawberries :) Finally I added a pinch of black sesame seeds: I love their little nutty taste!

Regarding the matcha tea used in the recipe, I advise you to opt like me for a higher quality: I am used to preparing myself regularly matcha latte (if you have never tried this drink, go for it) !), and the quality of the matcha is absolutely everything! The more it has a beautiful green color (not khaki but really green) then you will have a good matcha, that is to say fragrant but not bitter.

As you can see in my photos, this cake comes in the form of a layer cake: its realization is done in several stages, but don't be scared, it's really not complicated! I give you all the details of the recipe at the bottom of this article.

PS: do not hesitate to follow me on my Instagram account, a nice contest awaits you in the coming weeks ...

Print Pin

For you to note!

Layer cake with matcha tea, creamy coconut & strawberry icing

Soft and fragrant as we like ...

Prep time1 time h

Cook time35 minutes min

Yield: 8

Ingredients:

• 380 g all-purpose flour
• 220 g light brown sugar
• 3 tbsp powdered matcha tea of good quality
• 2 tsp baking soda
• 2 cc baking powder
• 1 this salt
• 3 eggs
• 230 ml buttermilk or failing that: whole milk mixed with 2tbsp lemon juice
• 100 ml Colza oil
• 2 cc natural vanilla extract
• 100 ml Hot water not boiling
• +
• 30 cl canned very cold coconut cream solid part
• 500 g mascarpone
• 45 g agave syrup or, failing that, icing sugar
• 130 g strawberries
• A little grated coconut
• A little black sesame seeds

Instructions:

• Preheat the oven to 170 ° traditional heat.
• Butter and flour 2 molds 15cm in diameter and place a disc of baking paper in the bottom of the molds.
• First mix the dry ingredients: flour, brown sugar, baking soda, baking powder, salt. Separately, mix the liquid ingredients: milk, eggs, oil, vanilla. Gradually incorporate the liquid ingredients into the dry ingredients. Finish by adding hot water in 2 batches.
• Divide the dough obtained into two equal parts and pour into the 2 molds. Bake for about 30/35 minutes: you will have to monitor the cooking and test with a peak to know if the dough is sufficiently cooked.
• Let cool in the mold for a few minutes then unmold upside down on a rack until completely cooled. Wrap in film and place in the refrigerator to facilitate cutting.
• If your cakes have formed a dome, cut them to get 2 flat cakes. Cut each of the cakes to make 4 cake disks of equal height.
• Prepare the icing: whip the coconut cream (solid part only) to obtain a creamy whipped cream texture. Apart from whipping the mascarpone and the agave syrup. Then add the mascarpone to the coconut whipped cream. Whisk well so that the mixture is homogeneous. Line a pastry bag fitted with a fluted nozzle with this mixture.
• Assembly: place the first disc of cake on the serving dish by "sticking" it with a knob of icing. Garnish with a layer of icing then place a few strawberries cut in half and cover again with icing. Place the second slice and proceed as before until the last slice. Cover the entire cake with a thin layer of frosting (you should see the slices through). Refrigerate for 30 minutes. Sprinkle the top with grated coconut. Continue decorating on top with a pastry bag. Sprinkle with black sesame seeds and strawberries.

Notes:

* preferably kept cool (because of the mascarpone icing)
* can be prepared in installments (cakes can be made in advance and wrapped in a film)
* I give you below the links to the material I use to make my layer cakes

Par Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

[shopr_shopthepost collection=”layer-cake-matcha” title=”// MATERIALS USED //”]

* content creation made for KitchenAid