Matcha Tres Leches
Difficulty level
Ingredients
| Evaporated Milk | g 170 |
| sweetened condensed milk | g 198 |
| Heavy Cream | g 227 |
| vanilla extract | g 17 |
Preparation
Combine all ingredients and blend with immersion blender.
Set aside until ready for use.
Ingredients
| Cake Flour | g 142 |
| sugar | g 113 |
| salt | g 3.4 |
| bicarbonate - baking soda | g 7 |
| green tea matcha powder | g 11 |
| oil | g 71 |
| egg yolks | g 71 |
| water | 106 |
| vanilla extract | g 3.4 |
| egg whites | g 142 |
| sugar | g 71 |
| Cream of Tartar | g .71 |
Preparation
Scale and sift dry ingredients
Scale first portion of wet ingredients and whisk into dry ingredients until fully incorporated
Whip egg whites, sugar and tartar until medium peaks are achieved.
Temper about 1/3 of the wet batter into the meringue and fold in.
Fold the meringue mix into the wet batter until fully incorporated
Pour into grease lined pan and bake at 350* convection until a toothpick comes out clean from the center.
When the cake is removed from the oven, poke holes into cake with either fork or knife and ladle the milk onto the cake until fully absorbed.
Refrigerate overnight
Ingredients
| sugar | 200 |
| water | ml 75 |
| salt | To Taste |
| RENO X CIOCCOLATO BIANCO 28% | g 80 |
Preparation
Place water and sugar in pot and cook to 130* F
Remove from heat and quickly stir in chocolate and salt using a spatula or wooden spoon until granules begin to appear.
Remove from pan, cool, and set aside until ready for use.
Ingredients
| MOUSSE CHOCOLATE WHITE | To Taste |
Preparation
When cake is cold
Make the Irca White Chocolate Mousse according to directions.
Smooth out using a spatula or a textured icer.
Freeze or refrigerate until ready for us
Bianca Nieve mixed with luster dust or powder food color of choice (can be stenciled or sifted on)
Cut out cake in desired shape
Garnish top of cake with Irca Mirror Raspberry as desired
Sprinkle cake with White chocolate crumble as desired
Pastry Chef Americas
