Matcha Wedding Cake
Ingredients
Sponge:
- 200 g flour optionally: whole wheat or gluten-free flour blend
- 150 g sugar or erythritol
- 4 eggs
- 120 ml plant-based milk or regular milk
- 100 ml oil e.g., coconut oil
- 2 teaspoons Matcha powder
- 1 packet baking powder
- 1 teaspoon vanilla extract
- pinch of salt
Cream:
- 250 g mascarpone or plant-based cream
- 200 ml heavy whipping cream or plant-based whipped cream
- 2-3 tablespoons honey or maple syrup
- 1 teaspoon Matcha powder
- 1 teaspoon vanilla extract
Filling:
- fresh strawberries or raspberries
- optionally mango for a tropical flavor
Instructions
Sponge:
- Beat the eggs with the sugar until fluffy, then add the oil, milk, and vanilla.
- Mix together the dry ingredients (flour, matcha, baking powder, salt), then fold them into the batter.
- Then, pour into a parchment-lined cake pan.
- Bake at 356°F (180°C) for 30–35 minutes. Let it cool completely, then slice into 2–3 layers.
Cream:
- Whip the cream, then mix it together with the mascarpone, sweetener, Matcha, and vanilla.
- As a result, you should get a creamy but stable consistency.
Assembly:
- Spread cream on the bottom sponge layer, then add fresh fruit on top.
- Repeat the layers, then coat the entire cake with the remaining cream.
You can decorate with:
- fresh berries
- edible flowers
- a little Matcha powder on top
You can also make it as a multi-tier version or in the form of mini cakes to make the presentation even more elegant and special.
