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
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.
Instructions
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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.
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.