Matcha tea cake with currants
very easy
60 mins
60 mins
Ingredients
- 200 g Butter or margarine
- 275 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 75 g Whole milk yoghurt
- 300 g Flour
- 1/2 package Baking Powder
- 6 TABLESPOONS Matchatee powder
- 4 TABLESPOONS Orange juice
- 100 ml green tea
- 375 g Fresh cream
- 25 g Icing sugar
- 15 small panicles red currants
- 1 Protein
- 7-10 Tbsp Fat and flour
Directions
- 1
Cream fat, 175 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix in yoghurt. Mix flour, baking powder and Matcha and stir in alternately with the orange juice
- 2
Grease a square springform pan (24 x 24 cm) and dust with flour. Add the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes
- 3
Bring 50 g sugar and tea to the boil in a pot and boil down to a syrup in about 8 minutes. Remove from the stove, take 3 tbsp. off and set aside. Remove the cake from the oven, place it on a cake rack and remove from the edge. Carefully spread the rest of the syrup on the cake and let it cool down for about 2 hours
- 4
Whip the crème fraîche, the syrup and icing sugar that have been set aside with the whisk of the hand mixer. Spread the cream loosely over the cake and allow to set for approx. 20 minutes
- 5
In the meantime, wash the currants and shake them carefully dry. Whisk the egg whites in a deep plate. Put 50 g sugar in a 2nd deep plate. First pull the currant panicles lightly through the egg white, then roll in the sugar. Let the currants dry for about 15 minutes. Cut cake into longish pieces and arrange on a plate. Decorate each piece with a currant panicle
- 6
waiting time approx. 2 hours
Nutrition Facts
350 kcal
34 g
21 g
5 g
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