Warm water / Warm milk: 45g
Corn oil: 35g
Low-gluten flour: 56g
Light cream: 150+150g Mix 45g warm water, 35g corn oil, and 10g matcha powder until emulsified. Combine 56g low-gluten flour with the emulsified corn oil mixture. Separate 3 eggs into whites and yolks, then mix the yolks into the batter. The mixed batter should be slightly yellow-green. For a greener color, increase the matcha powder amount (possibly to 10g). Whip the egg whites with 40g fine sugar until soft peaks form. Gently fold the whipped egg whites into the yolk batter. Pour the batter into a 14cm tall mold and bake in a preheated oven at 140°C for 10 minutes, then reduce to 125°C for 30 minutes.After baking, invert the cake and allow it to cool completely. The cake should have a yellowish-green hue.
Whip 150 grams of light cream with 10 grams of fine sugar at low speed until it reaches a slightly flowing consistency. Using a mousse ring approximately 9 centimeters in diameter, gently press into the center of the cake (be careful not to press through the bottom). Then, carefully remove the central portion of the cake. Pour the flowing cream into the hollowed center and cover it with the previously removed cake piece. Heat 50 grams of light cream with 10 grams of matcha powder in a microwave for 20 seconds, then mix until smooth. Allow it to cool. Combine this with 100 grams of light cream preliminarily whipped with 10 grams of fine sugar, and whip together to form matcha cream. Spread the matcha cream evenly over the cake surface and refrigerate for 1 hour to set. Apply a layer of the flowing plain cream over the entire cake surface. Use a spatula to gently push and shape the cream into a snowy peak appearance. Decorate the sides of the cake with Christmas candies.Dust the surface with moisture-proof powdered sugar and decorate with a single strawberry to complete the cake.
The flowing cream and refreshing matcha flavor make this dessert simple yet perfect for Christmas.
