Matcha lime cake

Matcha lime cake

Total: 3 hr 10 Min. | Active: 2 hr
vegetarian
Nutritional value / people: 477 kcal
, Fat: 19 g
, Carbohydrate: 66 g
, Protein: 9 g

Ingredients

12 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sponge 1

65g sugar
2 egg yolks
1tbsp water, hot
2 egg whites
1pinch salt
1tbsp sugar
65g white flour
¼tsp baking powder

Pale green sponge 2

65g sugar
2 egg yolks
1tbsp water, hot
½tbsp Kitchen matcha
2 egg whites
1pinch salt
1tbsp sugar
60g white flour
¼tsp baking powder

Light green sponge 3

65g sugar
2 egg yolks
1tbsp water, hot
1tbsp Kitchen matcha
2 egg whites
1pinch salt
1tbsp sugar
60g white flour
¼tsp baking powder

Green sponge 4

65g sugar
2 egg yolks
1tbsp water, hot
2tbsp Kitchen matcha
2 egg whites
1pinch salt
1tbsp sugar
55g white flour
¼tsp baking powder

Icing

2dl lime juice (approx. 5 limes)
200g icing sugar

Cream cheese & lime frosting

400g double cream cheese
6tbsp icing sugar
1dl lime juice, use only 4 tbsp of juice
2 ½dl cream, whipped until stiff

Decoration

2 kiwis, thinly sliced
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Utensils

2 springform pans (each approx. 18 cm in diameter), bases lined with baking paper, sides greased

How it's done

Sponge 1

In a bowl, beat together the sugar, egg yolks and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is pale and frothy. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Combine the flour and baking powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the sponge mixture to one of the prepared tins.

Pale green sponge 2

Prepare the sponge as above, but stir the matcha powder into the frothy egg yolk mixture. Next, mix in the egg whites along with the flour and baking powder. Transfer the sponge mixture to the second prepared tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frames, tip the sponges on to a cooling rack, remove the baking paper and allow to cool completely. Carefully cut away the edges using a bread knife and trim the sponges if necessary. Clean the tins, line the bases with baking paper and grease the sides.

Light green sponge 3

Prepare the sponge in the same way as sponge 2 and transfer the mixture to a tin.

Green sponge 4

Prepare the sponge in the same way as sponge 3 and transfer the mixture to the second tin. Bake both sponges and leave to cool in the same way as the first two sponges.

Icing

Mix the lime juice and icing sugar. Drizzle the icing over the sponges.

Cream cheese & lime frosting

Combine the cream cheese, icing sugar and lime juice, fold in the whipped cream. Spread the frosting over all of the sponges, top with the kiwi slices and assemble the cake from light to dark. Cover and refrigerate for approx. 30 mins.

Decoration

Top the cake with kiwis, pour over the chocolate.

How-tos

Beating egg whites

Beating egg whites

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