SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
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.
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.
In the world of pastry, creativity and innovation are essential ingredients for creating exceptional desserts. On this occasion, one of our outstanding technicians from Sosa Ingredients: Jean Sivideu, surprises us with a Christmas creation where he pays tribute to one of the ingredients that marked our company for many years: the neulas. This dessert merges […]
Some combinations refuse to go unnoticed. Yuzu, bright and electric, meets matcha, deep and slightly bitter, creating a pairing that resonates on the palate. In this Yuzu and Matcha Cake, we explore that contrast through a precise and contemporary technical approach, where flavor and structure work in perfect balance. A matcha financier with character The […]
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