Japanese Green Tea Petits Fours7 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“Green tea-flavored petits fours with a green tea whipped cream and decorated with green tea marzipan. This recipe could also be adapted to make a layer cake or tube cake. The powdered green tea used here is called matcha, the powdered kind used in Japanese tea ceremonies.” - by HILARY2000
Original recipe yields 12 petits fours
- Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
- In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
- Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
- To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
- To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
- When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.
Amount Per Serving (12 total)
- 185 cal
- 11.2 g
- 18.3 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"made the cake without the marzipan, in a sheet cake format. I think that the temperature setting is too high as the cake burned with lots of time left remaining. the green tea/whipped cream icing wa..." See mores nice but overall, the cake wasn't a hit with my Japanese family."
"I've made this with two different brands of matcha powder and found that the one that was from Japan was the superior one and made a huge difference in the taste of the cake. It had a nuttier taste t..." See moreo it and had a softer undertone, whereas the other brand was a bit bitter. It is a nice sponge-cake type texture. I paired it with buttercream that I added matcha powder to (about 1 tbsp powder per 2 cups buttercream) and it was a nice compliment. I didn't bake at 450 though - just 350 for about 20 mins. I would make this again."
"I modified this recipe a considerable bit (mainly due to a lack of necessary ingredients). First of all, I only used used Splenda No Calorie Sweetener (as opposed to sugar)and for the first two eggs I..." See more used eggbeaters. Additionally, I had no heavy whipping cream in the house for icing so I used a box of instant pudding mix (I only had cheesecake flavor =/), 1/2 cup brewed green tea, 1/2 cup skim milk, a few drops of both lemon and lime juice for a little bit of a tart bite. I didn't have powdered green tea either, but grated matcha leaves which I mixed in the batter. It gave the dough a distinct green tea aroma and an appearance similar to Pan De Los Muertos (with the anise seeds). I also put a few drops of green food coloring in the frosting and batter for an adorable finish. Even with many substitutions, this recipe proved wonderful! Very sweet, so the matcha connossieur may be a little disappointed, but the lovely aroma while they bake is quite appetizing. =]"
Whipped Cream Cake II
Green Tea Cupcakes
Just swipe to see more like this.