Marbled Matcha Tea – Chocolate Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s), separated
- salt
- 250 grams sugar
- 1 packet vanilla sugar
- 250 g butter, soft
- 250 g flour, universal
- 1 packet baking powder
- 100 g chocolate, dark (70%)
- 2 teaspoons tea, matcha (green Japanese powder tea), heaping
- walnuts
- Powdered sugar, (decor)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Brush the box or bundt pan well with butter and sprinkle with flour (or spray with baking spray).
- Separate 3 eggs.
- Beat 3 egg whites with a pinch of salt and 125 g sugar until stiff.
- Beat 2 eggs and 3 egg yolks with 125 g sugar until frothy.
- Gradually stir in the softened butter. Sift the flour and baking powder, mix well and mix with the egg yolk mixture.
- Melt the chocolate (in a double boiler or in a microwave) (heat to ~ 45 ° C).
- Mix half of the dough with Matcha tea powder and then carefully fold in half of the egg whites using a spatula (or a wooden spoon with a hole in the middle).
- Mix the melted chocolate with the other half of the batter; then carefully fold in half of the egg whites with a spatula.
- Place the two doughs alternately next to and on top of each other in the pan.
- Hit the mold against the table a few times to avoid air holes between the dough.
- Bake the cake for 7 minutes at 200 ° C, then for 35-45 minutes at 180 ° C. Make a chopstick test, as the baking time depends on the oven and pan size!
- Carefully turn over and dust the still warm cake with powdered sugar (using a sieve).
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