Raspberry and Chocolate Matcha Cake

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recipe by Momo LMP https://momo-lemeilleurpatissier.com/

  • Time icon
    Total Time
    10hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    544
based on 2 ratings

User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 21, 2024

Ingredients

  • Butter icon
    Butter
    35 g
  • White chocolate icon
    White chocolate
    205 g
  • Matcha powder icon
    Matcha powder
    10 g
  • Water icon
    Water
    20 g
  • Egg yolk icon
    Egg yolk
    2
  • Sugar icon
    Sugar
    60 g
  • Vanilla extract icon
    Vanilla extract
    1 tablespoon
  • Egg white icon
    Egg white
    2
  • All purpose flour icon
    All purpose flour
    50 g
  • Gelatine icon
    Gelatine
    6 g
  • Water icon
    Water
    40 g
  • Acacia honey icon
    Acacia honey
    65 g
  • Raspberries icon
    Raspberries
    85 g
  • Raspberry purée icon
    Raspberry purée
    210 g
  • Caster sugar icon
    Caster sugar
    20 g
  • Pectin icon
    Pectin
    5 g
  • Lemon juice icon
    Lemon juice
    1 teaspoon
  • Milk icon
    Milk
    50 g
  • Black sesame paste icon
    Black sesame paste
    60 g
  • Whipping cream icon
    Whipping cream
    100 g
  • Whipping cream icon
    Whipping cream
    1 tablespoon
  • Matcha powder icon
    Matcha powder
    ½ teaspoon
  • Whipping cream icon
    Whipping cream
    110 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Saucepan
  • kCook icon Small bowl
  • kCook icon Kmix bowl
  • kCook icon Large mixing bowl
  • kCook icon Round pan - 20cm (8")
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Large glass bowl
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Saucepan

Step preview

  1. Pre-heat oven - 180°C
  2. Add butter to a clean saucepan
  3. Heat until melted - medium-high heat
  4. Set aside and continue
  5. Add matcha powder and water to a clean small bowl
  6. Stir until thickened
  7. Attach Whisk
  8. Add egg yolk and sugar to the kMix Bowl
  9. Whisk with splashguard fitted - 5 min, Speed Max
  10. Then add vanilla extract to the kMix Bowl
  11. Transfer content of small bowl to kMix Bowl
  12. Whisk with splashguard fitted - approx 30 sec, Speed 6
  13. Transfer content of kMix Bowl to large mixing bowl then set aside
  14. Clean Kenwood Bowl
  15. Attach Whisk
  16. Add egg white to the kMix Bowl
  17. Whisk with splashguard fitted until peaks form - approx 2 min, Speed Max
  18. Add sugar to the kMix Bowl while machine is running
  19. Whisk with splashguard fitted until stiff peaks form - approx 1 min, Speed Max
  20. Transfer content of kMix Bowl to large mixing bowl
  21. Fold gently until combined
  22. Sift all purpose flour into the large mixing bowl
  23. Pour content of saucepan into large mixing bowl
  24. Fold gently until combined
  25. Transfer content of large mixing bowl to round pan
  26. Spread until level
  27. Bake until skewer tests clean - 15 min, 180°C
  28. Remove from oven and let cool
  29. Add gelatine and water to a clean small bowl
  30. Chill in fridge and continue - 10 min
  31. Add acacia honey, raspberries and raspberry purée to a clean saucepan
  32. Heat while stirring frequently - medium heat
  33. Add caster sugar and pectin to the saucepan
  34. Stir until well combined
  35. Heat until boiling - 1 min, medium-high heat
  36. Remove and turn off heat
  37. Add lemon juice to the saucepan
  38. Transfer gelatin to saucepan
  39. Stir until well combined
  40. Pour content of saucepan into round pan
  41. Freeze - 4 hr
  42. Add white chocolate to a clean large glass bowl then set aside
  43. Add milk to a clean saucepan
  44. Heat until boiling - medium-high heat
  45. Pour one third of content of saucepan into large glass bowl
  46. Mix until combined
  47. Continue pouring one third of milk into the chocolate and stirring
  48. Add black sesame paste to the large glass bowl
  49. Mix until well combined then set aside
  50. Clean Kenwood Bowl
  51. Attach Whisk
  52. Add whipping cream to the kMix Bowl
  53. Whisk with splashguard fitted until soft peaks form - Speed 4
  54. Transfer content of kMix Bowl to large glass bowl
  55. Stir gently until well combined
  56. Remove the round pan from the freezer
  57. Pour content of large glass bowl into round pan
  58. Spread until level
  59. Freeze - 4 hr
  60. Add white chocolate to a clean medium bowl then set aside
  61. Add whipping cream and matcha powder to a clean small bowl
  62. Stir until thickened
  63. Transfer content of small bowl to medium bowl
  64. Stir until well combined then set aside
  65. Add whipping cream to a clean saucepan
  66. Heat until boiling - medium-high heat
  67. Pour one third of cream into medium bowl
  68. Mix until combined
  69. Continue pouring one third of cream into the chocolate and stirring
  70. Remove the round pan from the freezer
  71. Pour content of medium bowl into round pan
  72. Spread until level
  73. Freeze - 2 hr
  74. Serve
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