Normally we buy cakes for our birthdays, but this year we decided to make a Matcha cake with red bean filling for Mother Deer’s birthday. We don’t like our cakes to be too sweet so we decided to make a red bean filling instead of using icing.
This Matcha cake with red bean filling turned out awesome! Actually I think it was the best tasting and looking birthday cake we’ve ever made. The cake was earthy and light. The addition of red bean filling added texture and a light sweetness. It was a nice change to the nuttiness of the sesame mousse filling.
Mother deer thought that the cake would of been even better if we added the matcha to the cake batter itself in addition to adding it to the custard. The cake was really light and fluffy from the egg whites helping with the leavening of it.
It was quite hard to work with the sponge when we were putting it all together because it was really delicate. With all that being said, old bean enjoyed it and that’s all that really mattered to us.
Decorating the cake
To add some extra elegance and glam, we decided to create chocolate lace around the edges. It looks fancy but it’s not a hard technique to do.
First you melt down chocolate wafers of choice. Then you pipe it in a pattern you like on a strip of parchment paper and pop it into the freezer to firm up for 3-5 mins. When it’s hard enough to hold together, remove it from the parchment and place it around your prepared cake
Do you enjoy making cakes? What kind do you like best? How do you decorate yours?
Matcha cake with red bean filling recipe
Matcha cake with redbean filling
Recipe Type: cake
Serves: one 8″ cake
A matcha and red bean cake perfect for any occasion.
Ingredients
175 mL of all-purpose flour
1/2 teaspoon baking powder
200 mL sugar (split into two 100 mL portions)
6 large eggs (separated and at room temperature)
1 tablespoon + 6 mL butter, melted
1 tablespoon + 6 mL milk
1/2 teaspoon vanilla
500mL heavy cream
3/4 cup red bean paste
Instructions
Line an 8″ round baking pan with parchment paper.
Separate the egg whites from their yolks making sure that there is absolutely no yolks in the whites (or else the whites won’t be able to fluff up). Put the whites in a large bowl and the egg yolks in a medium bowl.
Mix 100 mL of the sugar with the egg yolks and beat them with a fork until they become thick and pale yellow before stirring in the vanilla.
With an electric mixer, beat the egg whites until they are at soft peaks. At this point, add the remaining 100 mL of sugar (two heaping tablespoons a time) while continuing to beat the egg whites. Continue whipping the egg whites until stiff peaks form.
Using as few strokes as possible, gently fold in half of the egg whites into the egg yolk mixture with a rubber spatula.
When the two are incorporated, gradually add in the flour and baking powder and mix carefully. Add the melted butter and milk to the batter.
Then, carefully fold in the remaining half of the meringue.
Pour the batter into the prepared pan.
Bake 350F for about 30-45 minutes in preheated oven until the cakes are a light brown and toothpick inserted into center comes out clean. Remove cakes from oven and leave them in the pan until it cools down to room temperature.
If you want to make the cake extra perfect, you can cut away the browned portions of the cake and level the top of the cake off so that it’s as flat as possible.
Whip the heavy cream using an electric mixer until whipped cream forms. Add in the red bean paste and whip until combined.
Carefully remove the cake from the pan and cut it in half horizontally into three equal pieces with a bread knife.
Lay the first cake layer down onto plate and spread half the whipped red bean mixture on top making sure to leave 1 cm around the edges.
Place the second cake layer on top of the filling and then spread the remaining half of the custard on top.
Add the last layer of the cake and gently push down on the layers. Then wipe away any excess custard that escapes out of the sides of the cake.
Put a big dollop of whip topping on the cake so that you can begin to “frost” it. It helps if you make sure that the cake is fully cooled first otherwise the cake crumbs will start to stick to the topping and you’ll get cake speckles everywhere ):
Now you can “frost” the cake using the dream whip topping (or whipped cream) with an offset spatula or knife.
View Comments
I think I need to stop reading food blogs when I am on a diet. That looks incredible, I really need to try it
It's good to look at blogs to find healthy alternatives though! Balanced not deprived!