Japanese Green Tea Petits Fours
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Cake
- 2 eggs
- 3 egg yolks
- 6 tablespoons white sugar
- 1⁄3 cup cake flour
- 2 tablespoons cornstarch
- 1 tablespoon green tea powder (matcha)
- 2 egg whites
- 1⁄8 teaspoon cream of tartar
- 2 tablespoons white sugar
-
Whipped Cream
- 1 cup heavy cream
- 2 teaspoons green tea powder
- 4 teaspoons superfine sugar
-
Marzipan
- 6 tablespoons almond paste
- 1 teaspoon green tea powder
- confectioners' sugar, for dusting
directions
- Preheat oven to 450 degrees F (230 degrees C).
- Grease an 11x7 inch pan and line the bottom with parchment paper, and grease and flour the paper.
- Sift together the flour, cornstarch and 1 tablespoon green tea; set aside.
- In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes; fold flour mixture into whipped eggs.
- In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy; add 2 tablespoons sugar, continuing to beat until stiff peaks form.
- Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain; spread batter into prepared pan.
- Bake in the preheated oven for 20 to 30 minutes, or until center of cake springs back when lightly tapped.
- Sprinkle with confectioners' sugar, then invert onto a flat surface and let cool.
- For Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
- For Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea; roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
- To Assemble: When cool, remove parchment paper from bottom of cake; cut cake horizontally down the middle to make two layers; spread the bottom layer with 1/2 of the whipped cream, then cover with the top layer of cake and spread top with remaining whipped cream; cut assembled cake into 12 pieces using a knife or decorative cutters; roll out the marzipan and cut into 12 pieces to match the shapes of the cakes; place the decorative marzipan pieces on top of cakes.
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RECIPE SUBMITTED BY
ribbit
United States