Tutorial: Matcha Entremet Cake

This truly is the ultimate matcha cake because it has five layers of matcha. So good. My name is Louise. I'm a self-taught cake artist and today we're making the most amazing matcha cake. I am so excited to share this cake with you because I'm a huge matcha lover and this cake has no less than five layers of matcha. It consists of a matcha crunch layer with pistachio, matcha sponge cake, matcha ganache with lime, matcha mousse with white chocolate, mirror glaze, chocolate ribbons and a beautiful chocolate plate. And if you like this video make sure to subscribe so you don't miss any new tutorials. If you want to learn more about how to create my signature decorations that I use on all my cakes you can check out my chocolate decoration courses that I've linked in the description. In the course I show you how to temper chocolate, how to create my 10 favorite decorations, how to avoid common mistakes when working with chocolate and lastly how you can work with chocolate to elevate your pastries. Okay let's get started. Mix flour, matcha, baking powder and salt in a bowl. In another bowl beat eggs, sugar and vanilla paste with an electric hand mixer. Beat until the mixture has a paler color and a slightly thicker consistency. Put the dry ingredients in the egg sugar mixture and mix with a rubber spatula until just combined. Heat milk almost to a boil in a small saucepan. Take it off the heat and stir in the butter and oil. Mix until the butter is fully melted. Pour the mixture in the dough and mix with a rubber spatula until just combined. Use a hand whisker to remove any clumps. Put the dough in two lined pastry rings that shrink form pans of 16 centimeter diameter. Bake the cakes at 165 degrees conventional oven for approximately 30 to 35 minutes until a cake tester comes out clean. Let the cakes cool completely. Cut the top of the two cakes so each cake is one and a half centimeter tall. Wrap them in cling film and leave them on the kitchen counter until you assemble the cake with the other layers. Carefully melt sugar to a golden caramel in a saucepan and stir in pistachio nuts. Pour the caramelized nuts onto a piece of baking paper and let them cool. Finely chop the nuts. Carefully melt white chocolate and pistachio cream. Set the saucepan aside. Stir in gelatin, matcha powder, salt and finely chopped pistachio nuts in the chocolate. Roll out the crunch between two pieces of baking paper and put it in the fridge until it is set. When the crunch has set, cut a circle of the crunch with a 16 centimeter diameter pastry ring. Put the crunch layer in a clean pastry ring 16 centimeter diameter with acetate baking sheet inside and baking paper at the bottom. Melt a little white chocolate and gently brush it on the crunch layer so the first matcha sponge cake can be glued to the crunch. Put the first matcha sponge cake on top of the crunch layer. Gently level the surface with a glass. Put the cake in a freezer while preparing the next layer. Carefully melt white chocolate and set the chocolate aside in a bowl. Heat heavy cream, lime juice and matcha powder almost to a boil in a small saucepan. Use a matcha whisk to whisk out clumps. Pour the hot mixture over the chocolate while stirring in the center with a rubber spatula until the ganache becomes glossy. Pour the ganache in a jug and hand blend. Pour the ganache on top of the matcha sponge cake and put the cake back in the freezer. The surface of the ganache needs to be set before the second sponge cake can be added. Put the second matcha cake on top of the ganache. Gently level the surface with a glass. Put the cake in the freezer where the surface of the sponge cake needs to set before the vanilla whipped ganache can be added. Soak gelatin in cold water for 5 to 10 minutes. Carefully melt white chocolate and put the chocolate aside in a bowl. Cut the vanilla beans and scrape out the seeds. Heat heavy cream and vanilla seeds almost to a boil and remove it from the heat. Whip the gelatin in the hot cream. Pour the hot cream over the chocolate while stirring in the middle of the bowl with a rubber spatula. Mix cold heavy cream in the cream. Cling film on top of the cream and let it cool in the fridge for minimum 6 hours or overnight. When the ganache has set 6 hours or overnight, whip the ganache until it has a thick consistency. Put the ganache in a piping bag and spread the cream on top of the cake. Even the layer several times with a small palette knife to remove air bubbles and ensure an even surface. Freeze the cake for 1 night. Soak gelatin in cold water for 5 to 10 minutes. Carefully melt white chocolate and put the chocolate aside in a bowl. Heat heavy cream and matcha powder almost to a boil and remove it from the heat. Use a matcha whisk to whisk out clumps. Put the gelatin in the mixture. Pour the hot cream over the chocolate while you stir in the middle of the bowl with a rubber spatula. Let it cool until lukewarm. Whip heavy cream to soft peaks and gently pour the cream into the lukewarm chocolate mixture. Pour the mousse in a silicone mold at 18 cm diameter lined with a narrow piece of acetate sheet. Gently tap the mold in the kitchen counter to remove air bubbles. Take the frozen cake out of the freezer and carefully press it down in the matcha mousse with the vanilla whipped ganache facing downwards. Freeze the cake overnight. Soak gelatin in cold water for 5 to 10 minutes. Finely chop the chocolate and put it in a large cup. Heat sugar, water, cream and glucose syrup almost to a boil. Remove the pan from the heat and whisk in the gelatin. Pour the hot mixture over the chocolate in the jug. Add green food coloring paste. Cover the surface with cling film and cool the glaze down to 34 to 35 degrees. Place the frozen cake on a baking cooling rack with baking paper underneath and pour the glaze over the cake. Use two palette knives to run the bottom of the cake around on the rack to remove the glaze excess. Place the cake on a cake plate and let it thaw in the fridge for approximately 6 hours. Pour tempered colored green chocolate between two large acetate baking sheets wide enough to fit a 14 cm diameter circle and even the surface with a rolling pin. Gently roll the acetate sheet around a cold 14 cm diameter pastry ring placed on a chopping board to fold the acetate sheet around the pastry ring in an arch shape. Put a 16 cm diameter cold pastry ring around the 14 cm diameter pastry ring with the acetate sheet wrapped around to make the acetate sheet hold an arch shape. Put it in the fridge. When the chocolate has set, take it out of the fridge, remove the acetate sheet and let it temper a bit on the kitchen counter. Heat a 14 cm diameter pastry ring with a hairdryer. Flip the chocolate so the edges of the chocolate plate is facing the kitchen counter and very gently let the warm pastry ring melt a circle. You will need to heat the pastry ring several times to melt a little by little. When placing the pastry ring, try not to add pressure to let the pastry ring melt the chocolate by itself as too much pressure easily can break the circle. If the final circle is not exactly the shape you want, you can use the pastry ring to gently melt the edges to your preferred shape. Heat a round pastry chip with a hairdryer and use it to melt a hole in the chocolate plate. Repeat making holes in different sizes. Place the widest chocolate ribbon around the cake. If you want to learn more about how I create the chocolate ribbons for this cake, you can check out my chocolate decoration courses on my website luislemburgpastry.com where I show you how to create my 10 signature chocolate decorations. Put a bit of melted chocolate on the ribbon on the cake to fasten the second chocolate ribbon. Place the second chocolate ribbon around the cake. Carefully place the chocolate plate on top of the cake. Decorate the chocolate plate with different flowers and leaves. Mmm so good! Super fresh, really has a super balanced matcha flavor because matcha can also be bitter if you don't balance it but the flavors and textures in this cake are just amazing and this truly is the ultimate matcha cake because it has five layers of matcha. I hope you get the chance to make this amazing matcha cake and if you like my videos make sure to subscribe and you can also here check out my Andromed cake playlist. See you in the next video!