Matcha-Almond Genoise Layer Cake is a very delicately flavored green-tea sponge cake, filled with fresh whipped cream and topped with matcha ganache.
A sweet opportunity!
About a month ago I received an email from a California based green-tea company. In the letter I was very kindly asked if I would share my Matcha Biscottirecipe and photos for their monthly newsletter. Of course I said “heck yeah!” with Napoleonic (Dynamite) enthusiasm. First of all, I was just so happy to be asked (you’d be surprised at those who take without giving credit). Secondly, after reading the newsletter, I was so inspired by the other recipes I saw!
If you’d like to see the newsletter, it is HERE. Check out the Matcha Rice Krispie Treats recipe. How cool is that? After receiving a very nice follow-up thank you letter, I received a sample of their baking grade Shiki Matcha.
Uhmm, baking grade matcha? That exists? I can’t say I’m the most educated person on green tea varieties, I just know that I like it. Upon reading their green tea guides, I feel more informed. What a great resource! I decided to whip up a very special treat – this Matcha-Almond Genoise Layer Cake.
What a beautiful color, baking with this Matcha. That’s 100% natural green tea pigment!
A good variation to this recipe would be to add 6 oz. of sweetened red beans to the whipped filling. You can find them, canned, at your local Asian grocery store. Not everyone likes red beans in a dessert (the hubs) so I left it out. I love them! I’m always the person at the end of a nice Teppanyaki dinner to order the red-bean ice cream. But of course, I love everything.
That’s part of my problem. I don’t think they have 12-step programs for people who love everything. Do they?
For a garnish, yogurt covered almonds pair well with the almond flavor in the cake. You could also use the chocolate-covered and candy-coated Jordan almonds. Apply them to the top of the cake before the ganache sets. I didn’t do this, so I had to stick them on with some extra chocolate.
Although I did enjoy putting this cake together, ONE thing drove me slightly crazy during this whole process. I lost the lid to the sample Matcha container. After looking everywhere, I was about to give up when I pulled the camera lens cover from my jacket pocket and found…
…at least I didn’t do this!
This cake is delicious. It is light, delicate, and the almond flour really gives the cake a great flavor. If you are one of those people who are wary about the bitterness of green-tea, let me tell you, this cake has none of that. The flavor is very mild, and the color is stunning!
Happy Baking! xxoo
Matcha-Almond Genoise Layer Cake
GREEN TEA GENOISE:
- 2 eggs room temperature
- 1/2 cup confectioners sugar
- 1/2 cup almond flour
- 1 1/2 teaspoons matcha powder
- 1/8 cup all purpose flour
- 2 egg whites room temperature
- 1/8 teaspoon cream of tartar
- 2 tablespoon white granulated sugar
- 1 cup heavy cream
- 4 tablespoons granulated sugar
- 1/2 cup white chocolate chips
- 1/4 teaspoon matcha powder
- 1 tablespoon heavy cream
- 6 to 8 white Jordan almonds or yogurt covered almonds
- Extra matcha powder for sprinkling
- Preheat the oven to 425°F. Grease an 11×17(or 12×16)sheet pan with shortening. Line with parchment and grease parchment paper. Set aside.
- Combine the 2 whole eggs, confectioners’ sugar and almond flour in a bowl. Combine with a hand-held mixer until batter has lightened considerably in color.(Should be a pale yellow.) Add the 1 1/2 teaspoons matcha powder and mix on low speed until combined. Set aside.
- Whip the egg whites in a clean bowl on low speed until they start to froth. Add the cream of tartar and increase mixer speed, whipping until stiff peaks form. Add the 2 tablespoons granulated sugar and whip for a few seconds longer to incorporate.
- Sift the flour over the pale yellow egg mixture, then scoop about 1/3 of the egg whites into the egg mixture and fold together gently with a rubber spatula. Add the remaining egg whites and fold in until uniformly mixed.
- Pour the batter into the sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Your batter will be spread very THIN.
- Bake for about 5 to 8 minutes until the cake is just firm. Keep an eye on the cake as it bakes! It will burn easily! Mine baked completely in 5 minutes.
- Remove from the oven and turn out cake onto a cooling rack. Remove parchment. Allow to cool slightly. Cut cake into four even pieces. (For more info visit sprinklebakes.com)
- For filling, whip heavy cream until slightly thickened. Gradually add the 4 tablespoons of granulated sugar, and whip until stiff peaks are formed.
- Spread three cake layers with whipped creme mixture and stack. Top with plain layer. Chill for 1 hour.
- For topping, melt white chocolate and heavy cream together(either in a sauce pan over low heat or in the microwave for about 30 seconds.) Add matcha and stir until combined.
- Remove cake from refrigerator and slice into 6-8 fingers. Frost fingers with ganache with an offset spatula. Top with almond garnish and sprinkle with extra matcha powder.