Matcha Raspberry Dome Cake 🍵🍓
Elevate your dessert game with this stunning Matcha Raspberry Dome Cake, a fusion of earthy matcha and vibrant raspberry flavors. This elegant treat combines layers of fluffy matcha sponge, tart raspberry filling, and a creamy matcha mousse, all encased in a mirror glaze for a picture-perfect finish.
Ingredients:
For the Matcha Sponge Cake:
3 large eggs
½ cup (100g) granulated sugar
¾ cup (90g) all-purpose flour
1 tbsp matcha powder
½ tsp baking powder
2 tbsp milk
2 tbsp unsalted butter, melted
For the Raspberry Filling:
1 cup (150g) fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp gelatin powder + 2 tbsp cold water
For the Matcha Mousse:
1 ½ cups (360ml) heavy cream
2 tbsp matcha powder
½ cup (100g) white chocolate, melted
1 tsp vanilla extract
2 tbsp powdered sugar
1 tsp gelatin powder + 2 tbsp cold water
For the Mirror Glaze:
½ cup (100g) white chocolate, chopped
½ cup (120ml) sweetened condensed milk
2 tsp matcha powder
1 tbsp gelatin powder + ¼ cup cold water
½ cup (100g) granulated sugar
½ cup (120ml) water
Instructions:
Make the Matcha Sponge Cake:
Preheat the oven to 350°F (175°C). Grease and line a baking tray with parchment paper.
Whisk the eggs and sugar until light and fluffy.
Sift the flour, matcha powder, and baking powder into the egg mixture. Fold gently to combine.
Add the milk and melted butter, mixing until smooth.
Pour the batter into the prepared tray and bake for 10-12 minutes. Let it cool, then cut rounds to fit the base of your dome molds.
Prepare the Raspberry Filling:
Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down.
Bloom the gelatin by mixing it with cold water. Heat gently until dissolved, then stir into the raspberry mixture.
Pour the filling into small silicone molds and freeze until set.
Create the Matcha Mousse:
Bloom the gelatin by mixing it with cold water, then heat gently until dissolved.
Whisk the heavy cream and powdered sugar to soft peaks.
Fold in the melted white chocolate, matcha powder, vanilla extract, and dissolved gelatin until smooth.
Assemble the Dome Cakes:
Fill each dome mold halfway with matcha mousse.
Add a frozen raspberry filling piece to the center, pressing gently.
Top with a layer of matcha mousse, leaving space for the sponge cake round. Place the sponge layer on top and press lightly to seal.
Freeze the assembled domes for at least 4 hours or overnight.
Prepare the Matcha Mirror Glaze:
Bloom the gelatin with cold water.
Heat the sugar, water, and condensed milk in a saucepan until simmering. Remove from heat and stir in the gelatin until dissolved.
Add the white chocolate and stir until smooth. Mix in the matcha powder, then strain to remove any lumps. Cool the glaze to 90°F (32°C).
Glaze the Domes:
Remove the frozen domes from the molds and place them on a wire rack over a tray.
Pour the mirror glaze over each dome, ensuring even coverage. Let the glaze set for 5-10 minutes.
Decorate and Serve:
Decorate with fresh raspberries, edible flowers, or gold flakes as desired.
Let the cakes thaw in the refrigerator for 2 hours before serving.
Tips:
Use high-quality matcha for the best flavor and vibrant color.
For an extra touch, sprinkle matcha powder over the domes after glazing.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This Matcha Raspberry Dome Cake is as delightful to look at as it is to eat, offering a balance of earthy matcha and bright raspberry flavors in every bite! 🌿🍰