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


  • 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


  • 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.


Step 1

1. Preheat the oven to 160Β°C (320Β°F). Ensure all ingredients are at room temperature for the best results.

Step 2

2. In a separate bowl, mix the flour with the baking powder and matcha tea. Sift the mixture and set it aside. Sifting prevents lumps and ensures even mixing.

Step 3

3. Separate the egg whites from the yolks. Whip the egg whites with half of the sugar until the volume increases 3 to 4 times, resulting in a dense white mass that keeps its shape well. Ensure the bowl and beaters are completely clean and dry for best results.

Step 4

4. In another bowl, beat the yolks with the remaining sugar. Add the milk and sunflower oil, stirring thoroughly until smooth. Consistency is key, make sure the mixture is homogeneous.

Step 5

5. Gradually add the dry ingredients to the yolk mixture, stirring thoroughly. Incorporate them gently to maintain the batter's consistency.

Step 6

6. Finally, fold in the whipped egg whites in 2-3 portions. Use a silicone spatula and gentle movements from the bottom to the top to maintain the airiness. Do not overmix; gentle folding helps maintain fluffiness.

Step 7

7. Pour the batter into a 16cm (6.3 inch) diameter mold and bake for 45 to 50 minutes. After baking, let the biscuit cool slightly, then remove it from the mold, wrap it in plastic wrap, and refrigerate for 6 to 8 hours. Proper cooling and refrigeration help develop better flavors and texture.

Step 8

8. Once cooled, cut the biscuit into 3 layers. A serrated knife works best for cutting the layers evenly.

Step 9

9. For the filling, pour the gelatin with water and let it swell. Bring the raspberry puree to a boil, then add the sugar and cornstarch mixture, stirring thoroughly with a whisk. Boil for 1 to 2 minutes until the mixture thickens. Constant stirring prevents lumps and burning.

Step 10

10. Remove the saucepan from heat and add the swollen gelatin. Stir thoroughly with a whisk or use an immersion blender for a smoother consistency. Ensure the gelatin is completely dissolved.

Step 11

11. Tighten the bottom of the rings with cling film in 2-3 layers and place the rings on a flat surface, like a cutting board. Divide the berry mixture into two equal parts and pour them into molds. Freeze for several hours to stabilize.

Step 12

12. For the creamy custard, put all the ingredients in a mixer bowl and whip for a few minutes until fluffy, dense, and smooth. Cold ingredients whip up better, ensuring a light and airy texture.

Step 13

13. For the soaking syrup, mix the sugar with water in a saucepan, bring it to a boil, and then remove from heat. Let it cool to room temperature before use. A silicone brush works best for even syrup application.


A beautifully crafted pastry deserves to be presented in style! πŸ’

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. πŸ“

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. πŸƒ

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. 🍡🍹


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. 🍞

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. 🌱

Don’t worry about compromising on taste – these variations ensure that everyone can enjoy this delicious treat without any dietary concerns. Happy baking! πŸŽ‚


  • 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.

Nutrition facts

Matcha tea cake with raspberry
Recipe Yield:1 pastry
Calories:Approximately 4550 kcal per pastry
Calories (Min - Max):4500 - 4700
Total Fat:230g
Saturated Fat:110g
Total Carbohydrate:450g
Total Sugars:250g