Matcha-misu Cake

I chanced upon this video of a green tea tiramisu when I was watching the YouTube video for my Tiramisu Cake. That was months ago but I had been wanting to try to bake it ever since then! *can’t wait!* Here is the recipe:

Recipe with Pictures

Makes one 6″ three layered cake and a few jar cakes

Ingredient list:

• 2 matcha sponge cakes

For the matcha syrup (A):

• 50ml of hot water
• 5g of matcha powder
• 1 tsp of caster sugar

For the *“Misu” Cream (B):

• 200g of cream cheese, at room temperature
• 70g of caster sugar
• 100g of whipping cream, still chilled (I increased it to 200g eventually)
• 1 tsp of matcha powder dissolved in 2 tsp of hot water
• Some fellutine to mix into the cream for some crunch (Optional)

Steps (A):

1. Dissolve matcha powder and sugar in the hot water. Set aside to cool.

Steps (B):

1. Measure the required amount of cream cheese in a bowl and add sugar. Mix until smooth using a whisk.

2. Stir in whipping cream.

3. Add in matcha water.

4. Stir in fellutine and mix till smooth.

Time to Assemble the Cake!

1. Spray the matcha syrup on the first layer of the cake.

2. Spread the misu cream over it.

3. Lay the second layer on top of it and repeat Steps 1 and 2. Do this for the last layer of cake as well.

4. Dust some matcha powder and decorate it to your liking! (I left the sides of the cake naked. XD)

Alternatively, you may choose to assemble this dessert in separate jars: Good for individual servings, can keep longer as they are packed individually, easier to store and carry around! The steps are similar to that of assembling it as a cake. I added some macadamia nuts and blueberries in between the layers to add another dimension to them. You can choose to add biscuits, granola etc. Unleash your own creativity!

Recipe Only

Makes one 6″ three layered cake and a few jar cakes

Ingredient list:

• 2 matcha sponge cakes

For the matcha syrup (A):

• 50ml of hot water
• 5g of matcha powder
• 1 tsp of caster sugar

For the *“Misu” Cream (B):

• 200g of cream cheese, at room temperature
• 70g of caster sugar
• 100g of whipping cream, still chilled (I increased it to 200g eventually)
• 1 tsp of matcha powder dissolved in 2 tsp of hot water
• Some fellutine to mix into the cream for some crunch (Optional)

Steps (A):

1. Dissolve matcha powder and sugar in the hot water. Set aside to cool.

Steps (B):

1. Measure the required amount of cream cheese in a bowl and add sugar. Mix until smooth using a whisk.
2. Stir in whipping cream.
3. Add in matcha water
4. Stir in fellutine and mix till smooth.

Time to Assemble the Cake!

1. Spray the matcha syrup on the first layer of the cake.
2. Spread the misu cream over it.
3. Lay the second layer on top of it and repeat Steps 1 and 2. Do this for the last layer of cake as well.
4. Dust some matcha powder and decorate it to your liking! (I left the sides of the cake naked. XD)

Note:

• The author used cream cheese and I followed her as I did not have mascarpone cheese at the moment. However, I feel that the slightly sour taste of the cream cheese overpowered the matcha taste from the sponge cake. Do not get me wrong. The taste is still superb! However, my brothers commented that it tasted like cheesecake with no matcha taste. Hence, when I try this again the next time, I would try using mascarpone cheese. I think the combination would be more balanced.
• I used blocks of cream cheese when, upon closer examination, I realised that the author actually used spreadable cream cheese instead. I saw it only after I bought the block cheese… If only I realised she had used the spreadable cream cheese. The block cheese was much harder to mix with the sugar and this resulted in some lumps despite me mixing the mixture for a long time. I believe the softer spreadable version would have resulted in smoother cream.
• When I used 100g of whipping cream, I had to spoon the misu cream and then spread it. While I think the consistency of the misu is just right for the cake, it was quite difficult when I was trying to spread it into the little jars. Hence, I stirred in another 100g of whipping cream halfway while assembling the dessert in the jars. The result was a smoother and more volatile misu cream.

• I added in the fellutine as I wanted some crunch when I am eating it. However, I made the mistake of adding it to the whole bowl of misu cream. This resulted in too little fellutine is to misu cream. I should have just mixed the fellutine in a small portion of the misu cream and spread it at the base only, instead of trying to have it throughout the dessert itself. There is no crunch from the fellutine itself now. What a waste!

Recipe Source: Adapted from Honeykki: