Ingredients
Sponge biscuit
- 3 eggs (3 eggs)
- 120 grams (4.2 ounces) sugar
- 80 milliliters (2.7 fluid ounces) milk
- 50 milliliters (1.7 fluid ounces) sunflower oil
- 120 grams (4.2 ounces) flour
- 10 grams (0.35 ounces) baking powder
- 15 grams (0.53 ounces) matcha tea
Filling
- 300 grams (10.6 ounces) raspberry puree
- 60 grams (2.1 ounces) sugar
- 8 grams (0.28 ounces) corn starch
- 8 grams (0.28 ounces) gelatin
- 50 grams (1.8 ounces) water
Creamy custard
- 600 grams (21.2 ounces) cream cheese
- 200 grams (7.1 ounces) cream (33%)
- 50 grams (1.75 ounces) powdered sugar
- 30 grams (1.05 ounces) freeze-dried raspberry powder
Soaking syrup
- 120 grams (4.2 ounces) water
- 60 grams (2.1 ounces) sugar
Equipment
- Electric Mixer
Perfect for whipping egg whites and creating a fluffy, light custard. Always ensure the bowl and beaters are clean and dry for best results.
- 16cm and 14cm Cake Molds
Essential for giving your pastry the perfect shape. Grease well or use parchment paper to prevent sticking.
- Silicone Spatula
Ideal for gently folding ingredients to maintain airiness. A must-have for delicate pastries.
- Saucepan
Used for preparing the raspberry puree and soaking syrup. Opt for a heavy-bottomed one to avoid burning the mixture.
- Oven
Preheated to 160C (320F) for baking the sponge biscuits to perfection. Always use an oven thermometer for accurate temperature.
- Whisk
Handy for combining ingredients smoothly. Go for a sturdy one that fits comfortably in your hand.
- Plastic Wrap
Helps in preserving the freshness and shape of your sponge biscuit. Wrap tightly to avoid any air exposure.
Instructions
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Servings
A beautifully crafted pastry deserves to be presented in style! π
Try serving this Matcha Raspberry Pastry as a stunning centerpiece at your next gathering. To enhance the visual appeal, dust a light layer of powdered sugar over the top or sprinkle some extra freeze-dried raspberry powder for a pop of color. π
If you're into finer details, consider adding fresh raspberries and mint leaves around the pastry for a burst of color and flavor. It adds a gourmet touch that will surely impress your guests. π
Feeling adventurous? Pair this delightful pastry with a warm cup of matcha tea or a chilled berry-infused drink. The contrasting flavors will make the tasting experience unforgettable. π΅πΉ
Variations
Looking to make this pastry gluten-free? Substitute the all-purpose flour with a gluten-free flour blend of your choice. Ensure it includes xanthan gum for the best texture. π
For a vegan version, swap the gelatin with agar-agar and the dairy products like cream cheese and cream with vegan alternatives. Almond milk or coconut cream work beautifully in achieving that lush, creamy consistency we all adore. π±
Donβt worry about compromising on taste β these variations ensure that everyone can enjoy this delicious treat without any dietary concerns. Happy baking! π
Faq
- Why is my sponge biscuit not fluffy?
Ensure that you properly whipped the egg whites and gently folded them into the batter to maintain airiness.
- Can I use frozen raspberries for the puree?
Yes, just make sure to thaw and drain them well before use to avoid extra moisture.
- How do I know if my raspberry gelatin mixture is set?
Check if it holds its shape firmly before removing from the freezer. It should not wobble.
- Can I use honey instead of sugar in the recipe?
Yes, but be aware that honey may alter the flavor and texture of the pastry slightly.
- How long can I store the finished pastry?
Store it in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Can I double the recipe?
Absolutely! Just make sure to adjust your equipment size and baking times accordingly.