Apricot, matcha, orange dessert cake

For this new dessert recipe, I combined matcha with apricot and a hint of orange. The result is truly delicious, fresh, and original, consisting of:

• A crispy white chocolate matcha
• a soft matcha cookie
• an insert of apricot compote jelly
• a lightly orange-scented froth
• and orange mirror glaze

The recipe is for an apricot matcha orange dessert with a diameter of 18 cm.

The recipe for apricot matcha orange dessert

The apricot compote gel insert

• 330g of ripe organic apricots
• 12g of organic honey
• 7g organic gelatin

Crunchy white chocolate matcha

• 60g of organic white chocolate
• 30g of gavottes (lace crepes)
• A pinch of salt
• 2g of organic premium matcha tea

The soft matcha cookie

• 40g organic whole egg
• 25g organic powdered sugar
• 35g of organic almond powder
• A pinch of salt
• 20g melted organic butter
• 10g organic egg whites
• 5g organic brown sugar
• 4g of organic culinary matcha (or organic premium matcha)

Orange froth

• 5.5g organic gelatin
• 100g organic whole milk
• 50g organic whole liquid cream
• The zest of 1/4 of an organic orange
• 50g organic egg yolks
• 15g organic powdered sugar
• 290g of very cold organic whole liquid cream (whipped)

Orange mirror glaze

• 150g organic powdered sugar
• 150g of glucose
• 80g of water
• 150g of organic white chocolate
• 100g organic sweetened condensed milk
• 9g organic gelatin
• Orange powder coloring

Macarons

• 42g organic egg whites
• 24g organic powdered sugar
• 70g organic powdered sugar
• 50g of organic almond powder
• Green powder coloring

Method for making apricot matcha dessert

The apricot compote gel insert

Rehydrate the gelatin in cold water.

Cut the apricots into pieces and place them in a small saucepan with the honey. Cook over smooth heat, covered, until a compote is obtained.

Blend with a hand blender. Add the drained gelatin and pour into a 16 cm mould. Freeze for at least 5 hours.

Crunchy white chocolate matcha

Melt the white chocolate, add the crumbled wafers, matcha, and a pinch of salt, mix well, and spread the white chocolate matcha crunch evenly in a 16 cm circle. Chill until completely hardened.

The soft matcha cookie

Whisk the whole eggs with the icing sugar, almond powder, matcha, and salt, then add the melted butter (lukewarm, not too hot).

Beat the 10g of egg whites with the brown sugar and delicately fold into the first mixture.

Pour the mixture into a 16 cm circle and bake for about 10 minutes at 170°C. Check to see if it is cooked by inserting the blade of a small knife, which should come out dry.

Orange froth

Bring the milk and cream to a boil with the orange zest. Meanwhile, whisk the egg yolks with the sugar and pour the boiling milk/cream mixture over them. Return everything to the saucepan and cook at 83°C (like custard).

Add the gelatin off the heat and let cool to 38°C. Once the orange custard has cooled, fold in the whipped cream and immediately assemble the apricot, matcha, and orange dessert.

Assembling the apricot and orange matcha dessert

Line the inside of an 18 cm stainless steel ring with a sheet of rhodoid and place the white chocolate matcha crisp in the centre. Pour in a little less than half of the orange froth, place the soft matcha biscuit on top, then remove the apricot compote insert from the mold and place it on top, pressing down slightly. Cover with the rest of the froth and freeze the apricot, matcha, and orange dessert for at least 7 hours.

Orange mirror glaze

Rehydrate the gelatin.

Bring the sugar, glucose, and water to a boil and cook until it reaches 103°C (be careful with the heat induction of the pan, which can cause you to exceed this temperature! Be very careful). Pour over the melted white chocolate, add the gelatin, sweetened condensed milk, and orange food coloring. Mix and strain the glaze through a sieve if necessary to remove any air bubbles. Cover with plastic wrap and refrigerate overnight.

When coating the dessert, heat the glaze in a double boiler (or gently in the microwave without exceeding 300W) and use it at 35°C-37°C on your frozen dessert.

Macarons

Sift the almond powder with the powdered sugar.

Beat the egg whites, adding powdered sugar when they begin to froth. You will obtain a beautiful, shiny meringue.

Gradually incorporate the meringue into the almond powder/icing sugar mixture, adding the green food coloring and mixing everything together (using a spatula). Stop mixing as soon as the mixture forms a nice ribbon that spreads slowly when lifted.

Bake at 135°C for 25 minutes. Open the oven door very regularly, especially at the beginning of baking, to allow moisture to escape and prevent the shells from cracking.

Since the macarons will be in contact with the icing, and therefore exposed to high humidity, I recommend letting them cool for a while in the oven with the heat turned off so that they are a little "dry."

Glaze and decorations for apricot, matcha, and orange dessert

Remove the dessert from the mold and place it on a rack. Coat it with the mirror glaze heated to 35°-37°C and let it drip off before moving the cake to a cardboard/presentation plate.

Decorate the entire perimeter with macarons and arrange pieces of apricot, a few macarons, and sugar paste flowers on top of the dessert.

Allow the apricot, matcha, and orange dessert to thaw in the refrigerator for about 9 hours before tasting.

Good luck! 😀