This matcha strawberry cake is composed in detail:

• Two lemon zest sponge cakes soaked in lemon syrup.
• Fresh strawberries marinated in lime juice inside the strawberry cake.
• From a diplomat cream to organic premium matcha tea.
• A disc of marzipan for decoration.

The recipe for matcha strawberry cake

Matcha pastry cream

• 270g of organic whole milk
• 7g of organic premium matcha tea
• 2 organic egg yolks
• 35g organic powdered sugar
• 20g cornstarch
• 4g gelatin (2 sheets)

Matcha diplomat cream

• Total amount of the matcha pastry cream
• 150g of very cold organic whole liquid cream
• 100g organic mascarpone (also cold)

Sponge cake with lemon zest

• 2 organic whole eggs
• 60g organic powdered sugar
• The zest of an organic lemon
• 60g organic T55 flour

Lemon syrup for soaking the sponge cake

• 90g of water
• 50g organic lemon juice
• 60g organic powdered sugar

+ 200g fresh strawberries with the zest of 1/2 organic lime

+ A sufficient quantity of fresh strawberries to cover the edge of the matcha strawberry cake.

Matcha strawberry process

Matcha pastry cream

Rehydrate the gelatin in cold water.

Bring the milk to a simmer with the organic premium matcha. At the same time, whisk the egg yolks with the sugar and add the cornstarch. Gradually pour the boiling milk into the egg yolk-sugar-cornstarch mixture, pour everything back into the saucepan and cook for one minute at a boil.

At this stage, the cream is not as thick as a classic pastry cream and is more like a custard, which is normal; it will thicken later with the gelatin.

Add the drained gelatin and transfer the matcha cream to a container. Cover with plastic wrap and refrigerate for at least 5 hours.

Sponge cake with lemon zest

Whisk the whole eggs with the powdered sugar and lemon zest using a mixer for about ten minutes. The mixture should double in volume, turn white, and form a beautiful ribbon when lifted.

Then delicately fold in the flour in several batches so as not to deflate the mixture.

Pour the sponge cake batter into a 16 cm cake pan (unbuttered) and bake for 15 minutes at 180°C (check doneness with the tip of a knife, which should come out dry).

Allow to cool before removing the ring, then allow the sponge cake to cool before assembling the strawberry cake.

The syrup for soaking the sponge cake

To be done just before assembling the strawberry cake.

Bring the water, lemon juice, and sugar to a simmer. Set aside in a small bowl.

Matcha strawberry dessert

Start by cutting 200g of fresh strawberries into medium-sized pieces of similar size. Zest half a lime, mix everything together and set aside in the fridge.

Place an 18 cm dessert ring lined with rhodoid on a serving dish/cardboard. Arrange the strawberry halves around the edge, pressing them tightly together.

Cut the cooled sponge cake into two discs of equal thickness.

Place the first one in the center of the circle and soak it with a brush using the lemon syrup, which is still slightly warm. Soak the second biscuit as well, but set it aside for now. (To ensure the sponge cake is moist, soak it generously and use all the syrup).

Realise the diplomat cream: remove the matcha pastry cream from the refrigerator and whisk until smooth.

Using a mixer, whip the very cold whole cream with the mascarpone until you obtain a whipped cream texture that is not too firm. Gently fold it into the matcha pastry cream.

Place about 2/3 of the diplomat cream in the ring and spread it up the sides of the ring to cover the space between the strawberries.

Spread the lime-marinated strawberry pieces in the centre, place the second soaked sponge cake disc on top, and finally, cover everything with the rest of the diplomat cream, smoothing it to the edge.

Chill in the refrigerator for at least 6-7 hours.

Matcha strawberry finishes/decorations

Once the diplomat cream has set, you can remove the ring from the matcha strawberry cake (without removing the rhodoid) and proceed with the decoration.

Spread a little almond paste to a thickness of about 3mm. Cut out an 18cm circle and sprinkle the edge with ultra-premium organic premium matcha (for example, by placing a small plate in the centre to create a neat, even circle).

Delicately place the almond paste disc on the strawberry cake and decorate with glossy strawberries, a little glaze, and sugar paste flowers.

Remove the rhodoid sheet only during the tasting..

Good luck!

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