Matcha Chantilly Cakes

Powdered matcha tea gives these cakes beautiful earthy flavor and a grassy hue. Each cake is built on an English tea biscuit, which becomes soft and cake-like in the refrigerator.

Matcha Chantilly Cakes

I’ve been pleased to see all the attention matcha tea is getting lately from big-name food magazines and their online counterparts, but as someone who has been using it in sweets since 2010, I take issue when they call it a trend. Why can’t we call it the new must-have pantry staple, instead? I can’t imagine it ever falling out of favor. I always keep a little container of it in my cupboard right next to the espresso powder.

Matcha Chantilly Cakes

Matcha is indescribably green. This Japanese powdered tea has rich history with ceremonial purposes, but its less formal grade is also wonderful in confections. It is deliciously bitter, raw and grassy; usually an acquired taste, and not unlike coffee it can be tempered with cream and sugar. That’s why it’s perfect in these tea cakes, Chantilly is little more than cream and sugar.

Matcha powder comes in different grades. Culinary matcha is what I use most often in baked goods and sugary sweets, as it provides a beautiful taste and color but is more economical than the matcha used for tea ceremonies. You can find my favorite variety here.

Matcha Chantilly Cakes

A package of tea biscuits provides an easy base for these cakes (I used McVitie’s). The cream needs to stabilize in the refrigerator for an hour or more, and as the cakes stand the biscuits become tender and delectable.

Matcha Chantilly Cakes

I used 3″ pastry rings lined with acetate to make these mini treats. In the dessert realm, acetate is used to create plastic collars for molded desserts. If you don’t have acetate, you can freeze the cakes instead and then push them out of the pastry rings from the bottom (cookie-side) up.

Matcha Chantilly Cakes
Matcha Chantilly Cakes

See how easy the acetate makes unmolding? I purchased acetate from an online pastry supply store, and was surprised to get this pad I used in art school. So, if you have an art supply store close, you’re in business!

Matcha Chantilly Cakes

The cakes get one more cookie on top before a crown of whipped cream is piped on in a swirling heap.

Matcha Chantilly Cakes

If you’re a die-hard matcha fan like I am, then you’ll appreciate an extra sprinkle of the tea powder over the dessert. As a final flourish, I placed two matcha cream Pocky biscuits crossed on top of the cakes. The raspberries in this cake provide a little acidity and freshness. I made these a second time with blackberries, and they were just as delicious.

For more matcha desserts, check out this article on Huffpost Taste. I was so happy to be included in this roundup of beautiful, emerald treats! And for more of my favorite matcha desserts, follow the links below:

Matcha-Almond Layer Cake

Matcha Cake Sushi Rolls

Matcha-Almond Genoise

Cotton Soft Japanese Cheesecake

Matcha Chantilly Cakes

Heather Baird
Powdered matcha tea gives these cakes beautiful earthy flavor and a grassy hue. Each cake is built on an English tea biscuit, which becomes soft and cake-like in the refrigerator.
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Prep Time 25 mins
2 hours chill time 2 hrs
Total Time 2 hrs 25 mins
Course Dessert
Cuisine American
Servings 6

Equipment

  • six 3 inch pastry rings

Ingredients
 
 

  • 12 round tea biscuits McVities
  • 2 tablespoons matcha tea powder plus extra for dusting
  • 3 tablespoons boiling hot water
  • 3 tablespoons cool water
  • .25 ounce 1 package powdered unflavored gelatin
  • 3 cups heavy whipping cream divided
  • 1 1/4 cup confectioners’ sugar divided
  • 1 1/2 pints fresh raspberries
  • 12 matcha cream Pocky sticks

Instructions
 

  • Cover a large baking sheet with parchment paper. Place six 3-inch pastry rings on the paper and line them with acetate. Place a tea biscuit in the center of each ring, reserve the remaining 6 biscuits for later use.
  • Sift the matcha tea powder into a small bowl; add the boiling hot water and stir until a smooth paste forms.
  • Place the 3 tablespoons cool water in a separate small microwavable bowl. Evenly sprinkle the package of powdered gelatin over the surface and let it stand for 3 minutes.
  • In a large bowl, combine 2 cups of the heavy whipping cream and 1 cup of confectioners’ sugar. Beat with an electric mixer on high speed until slightly thickened. Microwave the gelatin mixture for 10 seconds, or until liquid. Beat the cream again on high speed while gradually adding the liquid gelatin into the mixture. When the mixture holds soft peaks add in the matcha paste. Beat until the cream is consistently green and holds stiff peaks. Transfer the cream to a large piping bag and pipe it over the tea biscuits in the pastry rings. Just pipe enough into the rings to cover the cookie completely. Line the outside edge of the rings with raspberries, pointed end-up and so that the raspberries are touching the acetate. Pipe more matcha cream over the raspberries, filling the pastry rings to the top. Refrigerate the cream cakes until set, about 2 hours.
  • Slide the pastry rings off the cakes and gently peel away the acetate. Top the cakes with the remaining tea biscuits. Return the cakes to the refrigerator.
  • Combine the 1 cup remaining heavy cream and remaining 1/4 cup confectioners’ sugar in a medium bowl. Beat on high speed until the cream holds stiff peaks. Transfer the whipped cream to a piping bag fitted with a large star decorator tip. Pipe the cream in large swirls on top of the cakes. Garnish the cakes with a raspberry and two matcha cream Pocky sticks, placed crosswise beside the berry.
  • If you love the deliciously bitter flavor of pure matcha powder, then sift a little over each cake before serving.
  • Keep leftover cakes refrigerated.
Keyword matcha cream Pocky sticks, matcha green tea, McVities biscuits
Tried this recipe?Let us know how it was!
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Rosa's Yummy Yums
Rosa's Yummy Yums
6 years ago

Very tempting and beautiful. A lovely spring dessert.

Cheers,

Rosa

Oh Happy Dane
Oh Happy Dane
6 years ago

Oh, thats art!! And I love the use of matcha!! Looks very tempting!

June Burns
June Burns
6 years ago

So pretty! I agree, definitely a pantry staple! I love using matcha in desserts 🙂

Anonymous
Anonymous
6 years ago

This looks amazing! I'm sure it tastes delicious too!

Nazia @ Your Sunny Side Up
Nazia @ Your Sunny Side Up
6 years ago

What a work of art!

Anonymous
Anonymous
6 years ago

Wow, this is just stunning! Just lovely

La Table De Nana
La Table De Nana
6 years ago

So pretty!

Annie
Annie
6 years ago

This is soo pretty!

Colette (Coco)
Colette (Coco)
6 years ago

Beautiful, as always!

Receitas e Truques da Clarinha
Receitas e Truques da Clarinha
6 years ago

Ficou lindĂ­ssimo e com um aspecto maravilhoso.

Beijinhos,
Clarinha

http://receitasetruquesdaclarinha.blogspot.pt/2015/04/potas-crocantes-com-batata-assada.html

Unknown
Unknown
6 years ago

I love cute little desert recipes with a little twist! It is a very pretty dish as well.

Maureen
Maureen
6 years ago

Spring essence is totally felt in this lovely dessert. And my eyes can't get enough of green. Deliciously beautiful!

Linda Vandermeer McCubbin
Linda Vandermeer McCubbin
6 years ago

Oh my goodness I love these, so perfect.

Medeja- CranberryJam
Medeja- CranberryJam
6 years ago

They look so gorgeous!

Kara B
Kara B
6 years ago

Everything you make is too pretty to eat!!
Is the culinary-grade matcha you buy still a good enough quality and flavor to drink for someone who may not want to splurge on the ceremony-grade?

Heather Baird
Heather Baird
6 years ago
Reply to  Kara B

Hi Kara!

I've never made culinary matcha into tea, and I can't say I wholeheartedly recommend it. The production of making culinary matcha is different than that of ceremonial matcha. It's – less refined. Culinary matcha is made in larger bulk with machines, whereas ceremonial matcha is all made by hand. You could certainly stir some culinary matcha in hot water and give it a try, but I'm afraid you wouldn't like it. It wouldn't be as delicate and nuanced. And I really want you to like matcha! 🙂

Cakespy
Cakespy
6 years ago

Impossibly elegant. I think this would be the ultimate showoff dessert (because I'll admit, I like to show off).

Anonymous
Anonymous
6 years ago

Wow, these are gorgeous! I've never tried matcha, but I'm a tea lover so I'm dying to try it now! Thanks!

Jasline @ Foodie Baker
Jasline @ Foodie Baker
6 years ago

This is such a beautiful-looking dessert! Too pretty to eat! I love matcha desserts, so this is perfect for me.

Nivedita S bhansali
Nivedita S bhansali
5 years ago

This is such a stunning piece of dessert. It's simple to make and yet so gorgeous.