I am super happy and touched to share today a recipe quite different from our usual sharing. Indeed, this recipe was created by Valérie, one of the most loyal and active members of the Kumiko Matcha community.
Thanks to its shares on the community group, I discover and rediscover with pleasure artists, craftsmen, landscapes and stories of Japan. And today she does us the honor of sharing a recipe that she herself imagined to honor the Ardèche from where I shared my lives during confinement in my "summer office" and matcha tea!
Here is what Valérie writes about her cake:
It is a fondant, with chestnut cream, very simple, with a coating of fromage blanc with icing sugar and matcha and dark chocolate shavings.
For the fondant, mix 2 eggs, 1 sachet of vanilla sugar, 7 tablespoons of chestnut cream, 4 tablespoons of flour, 4 tablespoons of oil and a hint of yeast. This will make two small discs. Bake for 30 to 40 minutes at around 220 ° C while watching!
For the coating, mix white cheese (the equivalent of a small Swiss), whipped cream (2 tablespoons), 1 tablespoon icing sugar and 2 teaspoons of cooking matcha in a small bowl. Taste the mixture and adjust the proportions according to your preference.
Once the fondant has cooled, place the first disc on the plate. Spread a thin layer of chestnut cream then place the second disc. Cover with cottage cheese and matcha tea.
Then, with a vegetable peeler, grate 70% dark chocolate to cover the fondant.
Valérie's notes: The proportions need to be changed. The fondant does not taste the chestnut enough I hesitated with the 370g of the jar of whole chestnut jam ... You can also add 2 squares of melted dark chocolate
It was my dedication of the day, ☺️🍵🌰
I wanted to combine the sweetness of chestnut cream, whipped cream, and matcha while doing honor to your summer office in Ardèche, a beautiful authentic region.
