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Matcha Bavarois Cake
Chilled matcha bavarois on an Oreo crumb base layered with sweet azuki beans, set in an 18 cm springform tin. Leave the Oreo filling in for a sweeter base. Recipe from Amazing Oriental (orientalwebshop.nl/nl/matcha-bavarois-cake). Nutrition is an estimate.
0 of 15 steps done — tap a step to check it off as you cook
1
Make the Crumb base.
2
Soak 8Gelatin sheets (up to 10) in plenty of cold water for 10 minutes.
3
Heat 500 mlMilk until just below boiling. Don't let it boil.
4
Turn the heat to medium-low and whisk in 1 tbspMatcha Powder until fully dissolved.
5
Beat 5Egg Yolk with 2 tbspSugar (fine).
6
Stir 1 tbsp of the warm milk into the yolks, then pour the yolk mixture back into the pan.
7
Cook gently for 1 minute, stirring constantly.
8
Take off the heat. Squeeze out the gelatine and stir it in until dissolved.
9
Let the mixture cool slightly.
10
Whip 300 mlHeavy Cream to soft peaks, like thick yogurt that still slides off the whisk.
11
Fold the cream into the matcha mixture.
12
Whisk 5Egg White until foamy, then gradually add 100 gSugar while whisking until stiff. You should be able to turn the bowl upside down.
13
Gently fold the egg whites into the mixture.
14
Pour over the base and chill for 1–2 hours until set.
15
Dust with 1 tspMatcha Powder before serving.
Sub-recipes
Sub-recipeCrumb base
1
Scrape the cream filling out of 160 gOreo Cookies. Keep it in for a sweeter base.
2
Put the cookies in a zip-lock bag and crush finely with a rolling pin.
3
Melt 100 gButter in a saucepan and stir it through the crumbs. Add a little more melted butter if it's still dry.
4
Press the crumbs firmly into the base of an 18 cm springform tin with your fingers or a glass.
5
Spread 210 gSweetened Azuki Beans over the base with the back of a spoon.