Layer cake with matcha tea, creamy coconut & strawberry icing
Soft and fragrant as we like ...
Prep time1 timeh
Cook time35 minutesmin
Yield: 8
Ingredients:
380gall-purpose flour
220glight brown sugar
3tbsp powdered matcha teaof good quality
2tsp baking soda
2cc baking powder
1this salt
3eggs
230mlbuttermilkor failing that: whole milk mixed with 2tbsp lemon juice
100mlColza oil
2cc natural vanilla extract
100mlHot waternot boiling
+
30clcanned very cold coconut creamsolid part
500gmascarpone
45gagave syrupor, failing that, icing sugar
130gstrawberries
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
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