Matcha Opera House

Matcha Opera House

1. Vanilla syrup can be made one day in advance. Cut a piece of vanilla, scrape out the seeds, add 200ml of water and 90g of sugar together with the vanilla pods, cook until the sugar dissolves, let cool and put into a bottle

2. Make matcha cake body: 3 whole eggs, 3 egg whites, 112 grams of almond powder, 90 grams of powdered sugar, and beat three points together

3. Sift in 30 grams of low powder and 7 grams of matcha powder and mix well

4. 3 egg whites and 7 grams of caster sugar to beat

5. Stir the egg whites into the egg yolk matcha paste

6. Stir 26 grams of melted butter into the cake batter. After mixing until shiny, pour it into a 28*28 baking pan with baking paper. Bake at 220°C for 8 minutes. The position of the baking pan can be changed halfway.

7. After cooling, divide the cake in half first, and then divide each portion into two pieces up and down to become four pieces of cake

8. To make matcha cream frosting: beat two egg yolks until white

9. Heat 50 grams of sugar and 16 grams of water on low heat to 116 degrees, add to the egg yolk and continue to beat until cooling

10. Add 100 grams of softened butter and beat for 8 to 10 minutes until fluffy

11. Add 6 grams of matcha powder and mix evenly, and the matcha cream is complete

12. To make chocolate ganache: 37 grams of milk, 18 grams of whipped cream, boil over low heat

13. Pour in 75 grams of black chocolate and 18 grams of butter and mix to dissolve. If it does not dissolve, heat it in water until the chocolate melts. This is the finished ganache.

14. 45g of dark chocolate melted in water and spread on one of the cakes. If it is difficult to spread, heat the knife and spread again. Put it in the refrigerator until the chocolate hardens before making the bottom of the cake.

15. The next step is to combine the cakes. This is a refrigerated cake. The chocolate is on the bottom. Brushed with vanilla syrup. You must brush a lot to make it delicious. Four cakes should be brushed with at least half of the vanilla syrup.

16. Spread the matcha cream frosting, and the cream frosting should be spread on two cakes evenly

17. Put a layer of cake, brush with syrup, and then smear with chocolate ganache (2 pieces on average)

18. Put another layer of cake, brush with syrup, smear tea cream frosting, put another layer of cake, brush with syrup, smear chocolate ganache, you are done! Keep in the refrigerator for at least 2 hours. Take out the cake from the refrigerator, heat the knife first, and cut it on all sides. Wipe the knife clean every time you cut the cake and then heat the knife to cut again. This amount can be divided into 5 rectangular strips, and the surface can be slightly decorated after cutting. Although there are many materials and steps, it is enough to combine the materials of each layer.