Delicious Matcha Cream Easter Cake Recipe

To start, activate the yeast by mixing a bit of warm cream with a pinch of sugar and flour taken from the pre-measured ingredients. Stir it well and place it in a warm location, such as an oven at 50°C (120°F) with the door slightly ajar.

In a saucepan, heat the remaining cream until it is nearly boiling. Add the unsalted butter to the hot cream and stir until melted. Once the yeast mixture has frothily risen, it’s time to proceed.

In a mixing bowl, add the egg yolks, the warm cream mixture, and all the remaining ingredients excluding the white chocolate and candied strawberries. Mix everything together until you have a smooth dough, using a mixer with a spatula attachment.

Cover the bowl with a towel and return it to the warm oven to let it rise.

When the dough has tripled in size, briefly stir it and gently fold in the white chocolate and candied strawberries. Spoon the mixture into a cake pan, filling it only one-third of the way.

Return the pan to the warm place and allow it to rise again.

Once risen, preheat your oven to 180°C (350°F) and bake the cake for about 30 minutes or until a skewer inserted in the center comes out clean. If the top begins to brown too quickly, cover it with crumpled and damp parchment paper to prevent burning.

To prepare the glaze, soak the gelatin in 30 grams of water for 5-10 minutes. In another saucepan, combine the water, sugar, and vanilla (if using) to create a syrup. Bring it to a boil until the sugar dissolves.

Stir in the soaked gelatin until fully dissolved, and then mix on high speed until you achieve a glossy, white consistency. Apply it to the cooled cakes, letting it set.

If you prefer a thicker layer of glaze, wait 2-3 minutes after mixing before applying it to allow a crust to form on the outside while retaining a soft marshmallow-like texture inside. Decorate as desired and let it dry to avoid stickiness.