Green Tea + Kumquat Cake

Posted by moon garden on 04/24/2013 · 16 Comments 

It’s Cake time!

Green Tea + Kumquat Cake

–

A friend of mine, who is a professional Japanese cuisine chef, invited me and my husband to a dinner party the other night.

I wanted to make a special cake with all my respects for her and her Japanese dishes.

So, I chose typical Japanese ingredients for my cake.

Green Tea and Kumquat!

Actually, Green Tea goes very well with citrus flavor :-)

I made Kumquat compote for the filling and baked a Green Tea Chiffon Cake.

A bit of Gin in Green Tea Mousse combined all flavors!

Voilà!

Ok, now let’s go to the party!

:-)

–

Oh my goodness…

What a night!!!

She made a Japanese full course dinner, like “Kaiseki – ryori” and all dishes were fantastic!

We  had a great time with great dishes and great wines and great people!

I was also very happy they enjoyed my cake as well!!!

–

Green Tea + Kumquat Cake

Makes 1 × 8-inch 5-layer cake

————————————

Recipe

Green Tea Chiffon Cake

4 each Egg Yolks

55 g Vegetable Oil

130 g All Purpose Flour

110 g Granulated Sugar

5 g Baking Powder

3 g Salt

90 g Water (Hot)

8 g Green Tea Powder

12 g Granulated Sugar

4 each Egg Whites

50 g Granulated Sugar

–

1. Preheat the oven 350°F 

2. In a small mixing bowl, mix together sugar and Green Tea Powder and set aside.

2. Mix Egg Yolks, Oil, Dried ingredients including Green Tea + sugar mixture and hot water really well, beat 7 – 10 minutes until color gets brighter.

3. Meanwhile, make meringue with Egg whites and 50 g Granulated sugar, stiff peaks.

4. Mix in Egg Yolks mixture into meringue and combine well.

5. Pour the batter into the 7″ round mold and bake 325°F oven, 40 – 50 minutes.

6. After fully baked, put the mold onto the wire rack, upside down and let it cool.

Green Tea Mousse

45 g Milk

15 g Granulated Sugar

1 each Egg Yolk

5 g All Purpose Flour

10 g Green Tea Powder

8 g Granulated Sugar

5 g Gelatine leaves

340 g Heavy Cream

60 g Granulated Sugar

10 g Dry Gin

–

1. Soak Geratine leaven in cold water and set aside.

2. Heat Milk and half of sugar in a saucepan over the medium heat until boiling.

3. Meanwhile, mix Egg Yolk, the rest of sugar and flour, set aside.

4. In another small mixing bowl, mix together sugar and Green Tea Powder and set aside.

5. Pour Milk into Egg Yolk mixture, combine really well and mix into Green tea powder mixture.

6. Put it back into the saucepan and cook thoroughly until gets shiny.

7. Add softened Geratine and strain it.

8. Whip Heavy cream, sugar and dry gin, soft peak.

9. Mix Green Tea Mixture and whipped cream.

Kumquat Compote

15 – 20 pieces Kumquats

110 g Granulated Sugar

120 g Water

7 g Dry Gin

–

1. Slice Kumquats and take seeds out.

2. In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar.

3. Add sliced Kumquats, reduce the heat and cook it until translucent.

4. Add Dry Gin and let it cool.

Assemble cake

1. Take the Green Tea Chiffon cake out of the mold, slice horizontally into 3.

2. Place one sliced chiffon cake in 7″ round bottom removable mold.

3. Put Green Tea Mousse, Kumquat Compote and second layer Green Tea Chiffon cake.

4. Put Green Tea Mousse, Kumquat Compote again and place third layer Green Tea Chiffon cake.

5. Wrap with plastic and put it in the fridge until set.

6. Take the cake out of the mold and decorate with whipped cream, Chocolate, Kumquats and Green Tea fondant etc.

–

Filed under CAKE · Tagged with Cake, Green Tea, Kumquat, Mousse