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

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

Pale green sponge 2

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

Light green sponge 3

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

Green sponge 4

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

Icing

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

Cream cheese & lime frosting

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

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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.

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