{"id":68429,"date":"2026-04-27T12:58:25","date_gmt":"2026-04-27T10:58:25","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/matcha-and-cherry-cake\/"},"modified":"2026-04-27T15:11:24","modified_gmt":"2026-04-27T13:11:24","slug":"matcha-and-cherry-cake","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/matcha-and-cherry-cake\/","title":{"rendered":"Matcha and Cherry Cake"},"content":{"rendered":"\n

This Matcha and Cherry Cake<\/strong> represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to<\/em> maintain its texture during baking, without liquefying or migrating within the dough. The solution lies in Gellan Gum,<\/a> a thermo-reversible gelling agent<\/strong> 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. <\/p>\n\n

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\n

Matcha: more colour and character<\/h2>\n\n\n\n

The cake is made with Taste Colour Matcha Green Tea Bio<\/em>, 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. <\/p>\n\n\n\n

Valrhona’s Ivory<\/em> 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.<\/strong> It is not decoration: it is sensory architecture where each layer has a technical and aesthetic purpose. <\/p>\n<\/div>\n\n\n\n

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