Dessert · dukan

Matcha, minty chocolate, vanilla cake/ Prajitura in straturi cu matcha, chocolata cu menta si vanilie

Fresh green tea cake

This cake is perfect for a hot day of summer. The minty chocolate is sweet yet refreshing, the matcha tea gives you a lot of energy and the vanilla flavour and raspberries are finishing the taste in a nice and delicate manner.

For the sponge

  • 2 eggs
  • 4 tbs oat bran flour
  • 1 tsp baking powder
  • 75 ml skimmed milk
  • 4 tbsp milk powder (0.1%)
  • 5 ml sweetener
  • vanilla extract

For the filling

  • 400 gr yoghurt
  • 10 gr granulated gelatin
  • 7,5 ml sweetener
  • vanilla extract
  • 2 tsp matcha powder
  • 2 tsp cacao
  • mint extract

Extra:

  • 6 tbsp sugar free raspberries preserves
  • Fruits of your choise

Fresh green tea cake

1. Preheat your oven at 200 C

2. Lay a baking pan with parchment paper (20 X 30)

3. Beat the eggs with all the wet ingredients

4. Into a bowl mix all the dry ingredients and then add them to the egg mixture

5. Combine everything together, add the batter into the pan and bake for 10 minutes or until golden brown.

6. Be careful because it will be a thin layer of sponge and it could easily be burnt

For the yoghurt filling

1. Mix the yoghurt with the sweetener and vanilla extract

2. Prepare the gelatin as mentioned on the package

3. Add the gelatin into the yoghurt and split the filling equally into 3 different bowls

4. In one of the bowls add the cacao powder, mint extract and 1 tsp of matcha powder and combine everything together

5. In another bowl add 1 tsp matcha powder and mix until smooth

For mounting the cake

1. Cut the sponge into any shape you want

2. If you have a the metal ring for pastry you can skip this step and if you don’t just create one of the desired size with cardboard and aluminium foil

3. Place the ring on a plate, add one layer of sponge, 1 tsp raspberries preserves, a layer of chocolate filling, and so on. The cake has to have 4 layers of sponge and 4 layers of yoghurt.

4. Leave the cake to set into the fridge for a couple of hours or even better over night

5. Decorate with fresh fruits and ENJOY!

Fresh green tea cake

Pentru Blat

  • 2 oua
  • 4 linguri tarate de ovaz macinate fin
  • 1 lingurita praf de copt
  • 75 ml lapte degresat
  • 4 linguri lapte praf degresat
  • 5 ml indulcitor
  • esenta de vanilie

Pentru crema

  • 400 gr iaurt
  • 10 gr gelatina
  • 7,5 ml indulcitor
  • esenta de vanilie
  • 2 lingurite pudra de matcha
  • 2 lingurite cacao
  • esenta de menta

Extra:

  • 6 linguri de gem de zmeura fara zahar
  • fructe proaspete

Fresh green tea cake

1. Se incalzeste cuptorul la 200 C

2. Tapetati o tava cu hartie de copt (20 x 30)

3. Se bat ouale cu toate ingredientele lichide

4. Intr-un castron se amesteca toate ingredientele uscate, apoi se adauga la amestecul de ou

5. Amestecati bine totul, adaugati aluatul in tava si coaceti blatul timp de 10 minute sau pana se rumeneste.

6. Fiti atenti, pentru ca va fi un strat subtire de blat si s-ar putea arde foarte usor

Pentru crema de iaurt

1. Se amesteca iaurtul cu esenta de vanilie si indulcitorul

2. Se prepara gelatina dupa cum se mentioneaza pe ambalaj

3. Adaugati gelatina in iaurt si impartiti  crema in 3 boluri diferite

4. In unul dintre boluri adaugati cacao, esenta de menta si o lingurita de pudra de matcha si amestecati

5. Intr-un alt vas se adauga 1 lingurita pudra de matcha si se amestecă pana la omogenizare

Fresh green tea cake

Pentru asamblare prajitura

1. Se decupeaza blatul in forma dorita

2. Daca aveti un inel de metal pentru patiserie puteti sari peste acest pas dar daca nu, va puteti face unul de dimensiunea dorita cu carton si folie de aluminiu

3. Asezati inelul pe o farfurie, adaugati un strat de blat, 1 lingurita gem de zmeura, un strat de crema de ciocolata, și asa mai departe. Prajitura are 4 straturi de blat, 4 straturi de gem si 4 straturi crema de iaurt.

4. Lasati prajitura cateva ore la frigider sau cel mai bine peste noapte

5. Decorati cu fructe proaspete si SAVURATI!

Fresh green tea cake

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