1600 g milk
740 g sugar
60 g corn starch
40 g matcha tea powder
22 g gelatin sheets
900 g Debic Stand & Overrun
350 g egg whites
21 g matcha tea powder
340 g flour
20 g baking powder
640 g sugar
90 g egg yolks
150 g Debic Incorporation Butter Cake Gold
340 g egg whites
100 g peanut oil
170 g ground almonds
320 g powdered sugar
100 g flour
44 g invert sugar
314 g egg whites
294 g Debic Incorporation Butter Cake Gold
4 g salt
80 g grated coconut
1 lime, the zest
600 g cherry purée
260 g eggs
400 g sugar
20 g gelatin
90 g cold water
300 g Debic Incorporation Butter Crème
Debic products used
Debic Stand & Overrun 1L
- An average overrun of 160%
- Superb stand without the risk of collapsing
- Rich cream taste and smooth mouthfeel
Debic Incorporation Butter Cake Gold 10KG
- Constant quality, throughout the year
- Made from fresh dairy cream
- A pleasant butter taste in your preparations
- Guarantees a nice golden colour
Debic Incorporation Butter Crème 10KG
- Excellent butter taste in all preparations due to lower melting point
- Soft and easy to blend
- Perfect for usage in whipping applications
- Can be mixed easily with other ingredients such as acids, fruit and alcohol
- Offers a high working comfort thanks to its smooth and homogeneous structure
- Easy to handle bars, with indication on the foil for each 1/2 kilo.
Boil the milk and half the sugar.
Make a porridge out of a little cold milk and the corn starch.
When the milk is boiling, bind with the corn starch, and continue to heat the mixture.
Cool the mixture to 30°C and mix in a blender until smooth.
Soak the gelatin sheets, heat some of the milk mixture and dissolve the gelatin.
Mix this through the rest of the milk mixture with the green tea powder.
Whip the cream until it has a yoghurt consistency.
Beat the egg whites with the rest of sugar until light and stiff.
Once the milk mixture has cooled to 27°C, mix with the egg whites and fold in the whipped cream.
Sieve the matcha tea powder, flour and baking powder.
Beat the egg white and sugar until light and firm.
Whip the cream lightly.
Mix the whipped cream, flour mix and egg whites using spatula and add the egg yolks.
Spread the mixture in a tray and bake at 190°C.
Melt the butter until golden brown, strain and leave to cool.
Mix the sugar and ground almonds and add the flour, salt and grated coconut.
Add the invert sugar and egg whites and mix.
Finally, add the brown butter, heated to about 50°C.
Divide into low greased round baking mats (16 cm in diameter) and bake at 165°C for 15 minutes.
Melt the cherry purée and sugar.
Dissolve the gelatin in the cold water.
When the purée is boiling, add the whole eggs and bind to 80°C.
Remove the purée from the heat and add the gelatin.
Leave to cool to 40°C and mix in the cubes of butter.
Divide into Silmats® and freeze.
Cut 6 circles of 14 cm diameter out of the matcha sponge.
Place one layer up and one layer under the frozen cherry crémeux.
Prepare the matcha mousse and scoop half of the preparation in the moulds.
Press in the frozen sponge-crémeux.
Finish with the rest of the matcha mousse.
Close with the coconut financier and freeze.
Demould the cakes and glaze them with a green glazing