Creamy MATCHA mascarpone
with Matcha

NUMBER OF PORTIONS: 10

FREEZING TIME: 5 HOURS

COOKING TIME: 15 MIN.

PREPARATION TIME: 20 MIN.

Mascarpone sour cake with Matcha. ©JAPONISKAZALIA.LT

Fluffy mascarpone cheese cake with Matcha

Elegant fluffy cake - suitable for even the most demanding guests. Fantastic! - just melts in your mouth...

Notes: the dough for the cocoa base can be left overnight and baked only the next day. The finished cake can be kept in the refrigerator for 2 days. Just as fluffy and delicious!

The ingredients below will make a not-too-sweet cake. If you like it sweeter, you should add more powdered sugar.

INGREDIENTS:

FOR THE COCOA BASE:

280 g of flour
150 g of chilled butter
50 g of cocoa powder
50 g of powdered sugar
1 egg
a pinch of salt

FOR THE CHEESE FILLING:

250 g of mascarpone cheese
3 spoons of powdered sugar
50 g of white chocolate
250 g of whipping cream 30-40% fat
1 tsp Matcha for cooking or green tea powder
fruit decoration

PREPARATION:

Finely chop the butter. Mix all dry ingredients and crushed butter in a bowl and rub with your fingers until a loose dough is formed. Add egg and knead. Shape into a ball, wrap in foil and put in the freezer for 1 hour. Can be left in the refrigerator overnight.
Place the resulting chilled mass in a buttered baking dish (19 cm in diameter) and press with your palms to form the base and high edges. Refrigerate for at least 1 hour.
Prick the base of the tart with a fork and bake for 15 minutes at 180 degrees. It would be good to press the base so that it does not rise. I couldn't think of anything better, so I put beans in aluminum foil and put them on the base.
Melt the white chocolate in a bowl of water.
Whip the cream until stiff foam. Set aside.
Beat the mascarpone with powdered sugar and white chocolate until smooth. Stir in the whipped cream.
Divide the prepared filling into two parts. Add Matcha powder to one side through a sieve and mix.
Pour half of the white mass on the base, then half of the green mass, make two layers. Smooth the surface.
Refrigerate for at least 4 hours. Best left overnight.
Sprinkle the frozen cake with matcha powder and decorate with fruit. You get an extremely fluffy and delicious cake. Delicious!