Cake Ingredients:
6 egg whites BTR
225 gr caster sugar
BTR 8 egg yolks
225 gr ground almonds
25 g green tea powder
70 gr flour
½ teaspoon baking powder
50 ounces unsalted butter, melted
Coffee Syrup: (mix well, bring to a boil)
125 ml water
65 gr sugar
1 ½ tablespoons instant coffee powder
Butter Cream:
200 gr sugar
75 ml water
First eggs
2 egg yolks BTR
400 gr unsalted butter, gently shake
2 tablespoons green tea powder, dissolve it with 3 tablespoons hot water
Topping:
green tea powder to taste
whipped cream to taste
chocolate bars
How to Make:
1. Cake: Beat egg whites and some sugar until stiff. Set aside. Beat the egg yolks and remaining sugar until fluffy, add the almond powder, green tea powder, flour, and baking powder, mix well.
2. Enter the egg whites, mix well. Pour the butter and stir well. Pour into greased 20x20x7 cm in size that has been buttered. Bake in the oven to 180 degrees Celsius for 40 minutes. Remove, let cool, remove from pan. Halve lengthwise into four sections. Set aside.
3. Butter Cream: Mix sugar and water, bring to a boil. Lift. Beat eggs until white and fluffy. Pour the boiling sugar solution while continuing new beat until blended. Let stand briefly until warm. Then pour into the whipped butter and stir well. Add the green tea solution, mix well. Set aside.
4. Solution: take one part cake, flush with a little coffee syrup, spread with butter cream, cover with a part of another cake, store in refrigerator for 10 minutes. Do the same thing until the cake out. Finally, seal the entire surface of cake with butter cream. Store in refrigerator for 30 minutes.
5. Cut the cake and topping with a sprinkling of green tea, whipped cream and chocolate bars. Serve cold.
For 15 pieces