Matcha Cream Cake

Overview

A loving little cake for my mother, wishing her a happy Mother’s Day in advance. 2017.05.13

Separate egg whites and egg whites.
Dissolve milk and butter in water and prepare.
Beat the egg whites with a whisk on low speed until foamy.
Add the caster sugar in three batches and beat until stiff peaks form.
Add egg yolk liquid.
Use a rubber spatula to mix evenly.
Sift in the flour.
Mix again using cutting and mixing techniques.
Slowly pour in the cooled butter milk along with the spatula.
Gently and quickly mix evenly to avoid defoaming.
Pour into molds.
Preheat the oven to 170 degrees, set the upper and lower heat to the middle layer, and bake for about 25 minutes. Watch carefully until the surface is golden brown.
Let the cake cool and divide into two layers.
Add some sugar and matcha powder to the egg cream.
Start whipping the cream until stiff.
Chop the kiwi into small cubes and mix with some cream.
Put the kiwi cream in the middle layer of the cake and smooth it out.
Stack the two layers of cake on top of each other, wrap the outside with cream, and smooth it out with a paring knife.
I used the chocolate sauce in the center of the Ferrero Rocher chocolate and used toothpicks to write the letters on it.
Put the remaining buttercream into a piping bag and decorate the cupcakes with a raspberry on each side.
Finished product picture.
Finished product picture.
Mom is really happy! She said it was delicious. 😘