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.
During 2023, together with Jordi Bordas, we presented the Manual of Fibers for Pastry. A year that was definitely a turning point. Not only because of the technical approach, but because it consolidated a line of work that Jordi has been advocating for years: a pastry more balanced in sugar, more intense in flavor, and […]
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