Tall matcha cake with mango confit

Ingredients

Sponge Biscuit

105 grams (3.7 ounces) flour

10 grams (0.35 ounces) cornstarch

4 grams (0.14 ounces) matcha powder

1 gram (0.035 ounces) green dye

170 grams (6 ounces) eggs

100 grams (3.5 ounces) sugar

15 grams (0.53 ounces) glucose syrup

30 grams (1 ounce) butter

45 grams (1.58 ounces) milk

Mango Confit

150 grams (5.3 ounces) mango puree

25 grams (0.88 ounces) glucose syrup

25 grams (0.88 ounces) sugar

3.5 grams (0.12 ounces) pectin NH

2 grams (0.07 ounces) lemon juice

Namelaka

2 grams (0.07 ounces) gelatin (220 bloom)

12 grams (0.42 ounces) water for the gelatin

75 grams (2.64 ounces) milk

5 grams (0.18 ounces) glucose syrup

145 grams (5.12 ounces) white chocolate (33%)

150 grams (5.3 ounces) cream (33-35%)

Almond Pastry Base

1 egg

25 grams (0.88 ounces) sugar

25 grams (0.88 ounces) flour

10 grams (0.35 ounces) almond flour

Whipped Cream Cheese Frosting

45 grams (1.58 ounces) sugar

3 grams (0.11 ounces) honey

12 grams (0.42 ounces) water

20 grams (0.7 ounces) egg white

45 grams (1.58 ounces) butter

100 grams (3.5 ounces) cream cheese

Instructions

Step 1

Preheat the oven to 374°F (190°C). Prepare an 18cm (7-inch) cake pan by placing a mat on a baking sheet, but don't grease it. If using a metal frame, line the bottom with parchment paper. Ensure your oven is fully preheated for even baking.

Step 2

Combine the flour, cornstarch, matcha, and green dye. Mix and sift this mixture 3-4 times through a fine sieve. Sifting ensures a lighter, fluffier texture.

Step 3

In a heatproof bowl, whisk together the eggs, sugar, and glucose syrup. Place the bowl over a water bath and heat to 104°F (40°C), stirring constantly until the sugar has completely dissolved.

Step 4

Transfer the mixture to a mixer bowl and whip with a whisk attachment, gradually increasing the speed to maximum until very fluffy, light, and smooth. Replace the whisk attachment with a paddle attachment and smooth the mixture on the lowest speed for 1 minute.

Step 5

Gradually add the flour mixture, 1 tablespoon at a time, being careful not to overwhip. In a saucepan, melt the milk and butter over medium heat, making sure not to let it boil. Add one-quarter of the flour mixture to the melted butter and milk, mixing thoroughly until smooth.

Step 6

Pour the resulting mixture back into the batter and gently fold until just combined. Transfer the batter immediately to the prepared mat and spread it evenly.

Step 7

Tap the baking sheet several times on the work surface to remove air bubbles and bake for 10-15 minutes. Remove from the oven and immediately cover with a towel and turn it upside down. Carefully remove the mat, cover the biscuit with cling film, and let it cool completely.

Step 8

Once cooled, cut the sponge biscuit into strips 4cm (1.57 inches) wide. Cover with cling film and refrigerate.

Step 9

For Mango Confit: Mix the sugar with pectin. Combine the mango puree and glucose syrup in a saucepan and heat to 104°F (40°C), stirring constantly. Gradually add the sugar and pectin mixture. Bring to a boil and cook for 30 seconds while stirring. Remove from heat, mix in the lemon juice, and cover with cling film. Cool and refrigerate for 3-4 hours.

Step 10

For Namelaka: Soak the gelatin in cold water. Bring the milk and glucose syrup to a boil, then pour over the white chocolate. Blend until smooth. Add the cold cream and blend again. Cover with cling film and refrigerate for 12 hours. Smooth with a fork or whisk and transfer to a piping bag. Spread the Namelaka over the frozen confit and freeze for one hour.

Step 11

To Assemble: Cover the work surface with cling film. Twist the first strip of sponge biscuit with confit and Namelaka. When it becomes difficult to twist horizontally, place the cake on the base. Wrap the sides with cling film, place inside a detachable cake ring, and press slightly to shape. Lay the almond pastry base on top, pressing down, then cover with cling film and refrigerate for 4-6 hours.

Step 12

Preheat the oven to 356°F (180°C). Separate the egg into white and yolk. Whip the egg white into a lush foam, adding the sugar gradually. Whip until a strong meringue forms. Reduce the speed to minimum, add the yolk, and mix for 15 seconds. Sift the flour and almond flour together, then fold into the mixture.

Step 13

Transfer the dough to a pastry bag. Draw an 18cm (7-inch) circle on parchment paper, turn it over, and place on a baking sheet. Bake for 12 minutes, let cool, and trim with an 18cm ring.

Step 14

For Frosting: Bring butter and cream cheese to room temperature. In a saucepan, combine sugar, honey, and water, then heat until the syrup reaches 244°F (118°C). When the syrup reaches 233-239°F (112-115°C), start whipping the egg white until fluffy. Slowly pour the syrup into the whipped egg whites, continuing to whip until the mixture cools to 95°F (35°C). Add the softened butter and cream cheese, whipping until smooth. Transfer to a piping bag and pipe onto the cake, then sprinkle with matcha.

Servings

Slicing into this matcha mango pastry feels like unveiling a piece of edible art. For a refined look, serve slices garnished with a sprinkle of matcha powder and a few fresh mango slices on the side. This complements the vibrant colors and flavors within, offering a complete sensory experience.

Craving a cozy tea-time scenario? Pair a slice of this pastry with a cup of green tea. The subtle bitterness of the tea beautifully balances the sweetness of the dessert, creating a harmonious pairing that elevates your afternoon ritual.

If you’re hosting a gathering, consider presenting the entire cake on a beautiful cake stand. Position it as the centerpiece of your dessert table alongside some light, fruity desserts. Your guests will be drawn to its visual appeal and unique flavor combination, making it the talk of the party.

Equipment

Baking Sheet

Key for baking your sponge biscuit evenly. Tip: Don’t grease the mat, but do line with parchment if using a metal frame.

Heatproof Bowl

Essential for mixing and heating ingredients. Tip: Metal bowls work best for even heat distribution.

Fine Sieve

Crucial for sifting dry ingredients multiple times. Tip: Sift 3-4 times for the lightest, fluffiest sponge.

Stand Mixer

Aids in whipping the egg mixture to the perfect fluffy consistency. Tip: Gradually increase speed to avoid splashing.

Piping Bag

Necessary for distributing Namelaka evenly. Tip: Secure the tip to prevent leakage while filling.

Variations

Gluten-Free Variation: Substitute the flour and almond flour with a gluten-free flour blend. Ensure your baking powder is gluten-free as well.

Vegan Variation: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). Use dairy-free alternatives for butter, milk, and cream cheese like vegan butter, almond milk, and vegan cream cheese respectively. Opt for agar-agar instead of gelatin for the Namelaka.

Faq

Why is my sponge biscuit not rising?
Ensure the eggs are whipped to a very fluffy, light consistency before adding the dry ingredients. Also, make sure to not overmix after adding the dry ingredients.
Can I use regular sugar instead of glucose syrup?
Glucose syrup helps stabilize the mixture and keep it smooth, but if necessary, you can use corn syrup as a closer substitute.
How can I avoid breaking the sponge biscuit while twisting it?
Ensure the biscuit strips are well cooled and freeze after spreading the confit to firm them up before twisting.
Why is my Namelaka not smooth?
Make sure the gelatin is fully dissolved and the mixture is well blended. Blending thoroughly ensures a smooth texture.
Can I make the components ahead of time?
Yes, you can make the sponge biscuit and the fillings a day ahead. Just keep them well wrapped in cling film and refrigerate.
How do I achieve a smooth cream cheese frosting?
Bring the butter and cream cheese to room temperature before whipping. This ensures they blend smoothly without lumps.