Ingredients
A.Matcha Pound Cake Base
70g Butter
70g Sugar
Whole Egg
100g Macreme Topping Cream
100g Flour
2.5g Baking Powder
2.5g Salt
45g Red Bean Paste (See method for usage)
14g Chocolate Powder (or Matcha Powder/Emulco as per method context)
B. Matcha Ganache (Filling/Topping)
174g Compound White Chocolate
140g Macreme Topping Cream
18g Butter
10g Matcha Emulco
C. Matcha Gourmet Glaze (Coating)
300g Compound White Chocolate
30g Canola Oil
12g Matcha Emulco
50g Almond Nibs
Decoration: Gold Leaves
Directions
Step 1: Bake the Pound Cake
- Creaming: In a mixing bowl, combine the 70g butter and 70g sugar. Mix well until pale and fluffy.
- Wet Ingredients:Add the egg and the 100g Macreme Topping Cream. Mix until combined.
- Dry Ingredients & Flavor:Add the flour, salt, baking powder, Matcha Emulco and Red Bean Paste . Mix until the batter is smooth.
- Bake: Pour the mixture into a mold. Bake at 165 degrees for 35 minutes
Step 2: Prepare the Matcha Ganache
- Melt & Combine:In a heat-proof bowl, combine the melted white chocolate, Macreme Topping Cream, and 10g Matcha Emulco.
- Whisk:Whisk strictly until well mixed.
Finish: Add the 18g butter and whisk again until glossy.
- Cool:Allow the ganache to cool down to35 degrees(it needs to be pipeable, not runny).
Step 3: Prepare the Gourmet Glaze
- Melt:Combine the melted white chocolate (300g), canola oil, and 12g Matcha Emulco. Stir until perfectly smooth.
Add Crunch: Stir in the 50g almond nibs. Set aside.
Step 4: Assembly
- Pipe:Once the cake is cool, pipe the prepared Matcha Ganache on top of the cake (creating a mound or decorative line).
- Coat:Pour the Matcha Gourmet Glaze over the entire cake, covering the ganache and the sides.
- Decorate:Before the glaze fully hardens, decorate with gold leaves.
Set: Allow the glaze to set completely before serving.
