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Matcha and Cherry Cake

This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture during baking, without liquefying or migrating within the dough. The solution lies in Gellan Gum, a thermo-reversible gelling agent that allows the cherry and raspberry jelly to remain stable even at oven temperatures, while retaining its vibrant structure in the center of the cake.

Matcha: more colour and character

The cake is made with Taste Colour Matcha Green Tea Bio, a Japanese green tea that provides that characteristic green and a balanced vegetable profile, without excessive bitterness. It is not just a coloring agent: it is flavor, aroma and texture integrated into the dough.

Valrhona’s Ivory chocolate icing, tinted with matcha, reinforces the green of the cake. When the cake is cut, the visual contrast is striking: matcha green on the outside, cherry-raspberry red on the inside. It is not decoration: it is sensory architecture where each layer has a technical and aesthetic purpose.

Matcha and Cherry Cake

Ingredients

Matcha and cherry cake
- 400g -
  Tender Matcha Cake
- 30g -
  Matcha Ganache
- 50g -
  Cherry gellan
- 50g -
  White chocolate Ivoire
- 5g -
  Soft flour
- 5g - Green tea Matcha “C”Bio
- 15g - Crispy wet-proof Raspberry
Tender Matcha Cake
- 400g -
  Butter
- 300g -
  Sugar
- 175g -
  Yolk
- 125g -
  Greek yogurt
- 250g -
  Water
- 25g - Albuwhip Free Range
- 285g - Almond flour
- 285g -
  Soft flour
- 35g - Green tea Matcha “C”Bio
- 5g -
  Baking powder
- 10g - Concentrated yuzu paste
- 100g - Trehalose
Matcha Ganache
- 250g -
  White chocolate Ivoire
- 185g -
  35% fat cream
- 20g - Liquid glucose 40DE
- 10g - Green tea Matcha “C”Bio
- 45g -
  Butter
Gellan cherry
- 250g -
  Cherry purée
- 100g -
  Raspberry purée
- 150g -
  Water
- 14g - Gellan gum
- 200g -
  Sugar
- 10g - Gelcrem Hot

Prepared by

Tender Matcha Cake
1. Whip a soft meringue with the water, Albuwhip and Trehalose.
2. Cream the butter with the sugar (unmounted).
3. Add the egg yolk, yogurt and yuzu concentrated paste; mix well.
4. Add the rest of the dry ingredients previously sifted until homogeneously integrated.
5. Carefully fold in the meringue.
Matcha Ganache
1. Melt the chocolate at 45ºC.
2. Blend with the Matcha until a uniform texture is obtained.
3. Heat the cream together with the glucose to 65ºC and emulsify with the chocolate and Matcha mixture.
4. Add the butter at room temperature to the previous preparation until a ready and glossy texture is achieved.
5. Reserve in a piping bag.
Gellan cherry
1. Mix all ingredients together and boil for 1 minute.
2. Dose and allow to cool in the refrigerator in the desired mold.
Assembly: Matcha and cherry cake
1. Mix the flour and matcha tea powder and set aside.
2. Grease and fill cake pans 1/4 full with the batter. Insert the cherry Gellan in the center, previously frozen and dipped in the flour mixture and matcha tea. Finish filling the molds with more batter up to 3/4 of their capacity. Bake at 160ºC 20-30 minutes and cool.
3. Melt and temper the white chocolate and matcha-inspired chocolate together and coat the desired molds. Let the molds crystallize, apply a thin layer of ganache and immediately insert the cakes. Let cool for 10 minutes in the refrigerator before unmolding.
4. Optional: Decorate with raspberry crispy wet-proof.