For the first time ever, I attempted to follow a recipe, even going as far to note the exact quantities and conducting conversions. Unfortunately, I hit several mishaps while making both the Ladyfingers (egg yolks caused the batter to flop) as well as the cream filling itself (my Kahlua expired...). This final product, while adopting the shape of a tiramisu slice, actually blurs the lines of sponge cake and cheesecake.
Although entirely dissimilar to the original objective, I enjoyed the process of assembling (and of course tasting) the dessert nonetheless. Again, this cake variation caters to the matcha-loving readers of this space; brewed coffee-enthusiasts can watch out for the next creation!
(Recipe inspired by and adapted from honeykki)
- 3 eggs, separated
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour, sifted
- 1/3 cup granulated sugar *
- 1 pkg original Philadelphia Cream Cheese (8 oz. / 226 g), softened
- 1/4 cup granulated sugar *
- 2 tbsp matcha/green tea powder
- 1/2 cup light whipped cream
- 1/3 cup milk
- splash of half & half cream
- 1/3 cup rock sugar
- 1 tsp - 2 tsp matcha powder
- 1 1/3 cup hot water
1) In a medium bowl, beat egg whites until fluffy, then add in yolks and beat again.
2) Add in sugar and flour. Mix gently with a spatula to combine.
3) Pour into a baking tray lined with parchment paper and bake at 350 F for up to 10 minutes, monitoring the baking process for burning. (See note below.)
4) Remove from tray and allow cake to cool.
5) In a large bowl, beat softened cream cheese until smooth. Add in sugar and beat again.
6) Sift in matcha powder and beat until well combined.
7) Gradually add in milk and cream. If the consistency becomes too runny, do not add any more.
8) Fold whipped cream into the mixture. Continue folding until smooth. Refrigerate until ready for application.
9) Dissolve rock sugar in 1 cup of hot water to make simple syrup.
10) In a separate bowl, add in matcha powder and hot water. Whisk until frothy and no clumps remain.
11) Combine simple syrup with concentrated matcha mixture to form matcha syrup.
12) Slice cooled cake into an even number of slices - there should be enough to form two layers. Arrange at the bottom of a shallow dish.
13) Thoroughly coat surface of cake slices with matcha syrup, then smooth an even layer of the cream cheese filling on top. Repeat until no more cake slices and/or filling remains.
14) Allow to chill for at least 2 hours.
15) Serve with a dusting of matcha powder and enjoy!
- I committed the mistake of leaking egg yolk into the egg whites, preventing the mixture from forming stiff peaks. Instead of well-defined, pipe-able batter, I was left with a runny, foamy liquid instead. Please take heed in separating the eggs well to prevent cases such as mine from occurring (especially if there is a shortage of eggs in the house).
- I incorrectly converted the baking temperature of 170 C to 375 F, causing the surface of the cake to burn within 5 minutes of baking. Having noticed this, I quickly covered the surface of the cake with aluminum foil and allowed it to continue to cook gradually at a reduced temperature of 325 F.
- The finished cake was much too sweet for my liking, thus it is recommended to reduce the amount of sugar in this recipe by at least half. In contrast, it was observed that the filling itself retained a slightly savoury aftertaste, indicating that more sugar should be added.
- Slicing the cake into segments is optional in this case, though it yields a tiramisu-like appearance when cut.