This matcha and raspberry log is incredibly light, with a very frothy texture in the mouth, and the madeleine biscuit adds texture. I really liked it. Especially since there is little preparation and no mirror glaze or other sophisticated decorations, only the biscuit and fresh raspberries adorn the Christmas log. This gives it a very indulgent, rustic feel. In short, if you're an enthusiast of matcha and/or raspberries and want to finish your meal with something flavoursome but very light, this is THE log to realise.

I used organic culinary matcha tea for the biscuit and organic premium matcha tea for the creamy filling.

Mould 20 cm long and 8 cm wide.

The recipe for matcha and raspberry log cake

Ingredients for a 20cm matcha and raspberry log

The creamy matcha insert

• 115g organic whole liquid cream
• 10g organic sugar
• 10g organic egg yolk
• 1g gelatin
• 8g of organic premium matcha tea

Matcha madeleine biscuit

• 2 organic eggs
• 100g organic sugar
• 10g of organic culinary grade matcha tea
• 100g organic flour
• 2g organic baking powder
• 100g organic melted butter

Raspberry froth

• 170g of organic raspberry purée
• 20g organic sugar
• 4g organic gelatin
• 220g organic whole liquid cream

Method for making raspberry matcha log

The creamy matcha insert

Rehydrate the gelatin. Dilute the matcha in a little cream, enough to form a paste (this makes it easier to incorporate).

Bring the cream to a boil and whisk the egg yolks with the sugar. When it starts to boil, pour it over the egg yolk and sugar mixture and return everything to the saucepan. Cook at 83°C, stirring constantly.

Remove from heat, add the drained gelatin and pour into a 20cm insert mould. Freeze for at least 3 hours.

Matcha madeleine biscuit

Using a mixer, whisk the eggs with the powdered sugar until they turn white. Add the matcha, flour, and baking powder, then the melted butter. Spread the mixture on a 30x40cm baking sheet, sprinkle with frozen raspberry chips, and bake for 10 minutes at 170°C.

Remove the cookie from the baking sheet as soon as it comes out of the oven.

Cut a 20x7cm strip (for the bottom) and two 20x8cm strips (for the sides; wrap them in plastic wrap as they will not be used until the next day, once the log has been frozen and removed from the mold).

Raspberry froth

Rehydrate the gelatin.

Put half of the raspberry purée in a saucepan with the sugar and heat. When it starts to boil, remove from the heat and add the gelatin. Transfer to a bowl and stir in the rest of the cold raspberry purée.

Whip the liquid cream into whipped cream.

Gently mix the raspberry purée (which should be around 30-35°C) with the whipped cream and immediately assemble the matcha raspberry log.

Pour the froth into the mould, add the creamy matcha insert, add a little more froth, and place the 20x7cm strip of biscuit on top.

Freeze the matcha and raspberry log overnight.

The next day, remove the log from the mold and let it cool for about 30 minutes before placing the two strips of cookies on the sides.

Garnish with fresh raspberries and let the matcha raspberry log thaw in the refrigerator for about 5 hours.

Good luck!

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