Matcha Dacquoise is a dessert that combines French pastry with typical Japanese flavors. This cake is famous for its unique texture. Crispy outside but soft inside. The authentic matcha taste makes this cake delicious. To make this cake you have to use ingredients such as egg white, sugar, almond flour, matcha powder, and others. The ingredients for making it are already available in supermarkets. Serve this cake when you are celebrating a special day!
How to make dacquoise 1. Line a baking tray with baking paper and mark the size of the dacquoise with the coloring. 2. Preheat the oven to 338-356 °F 3. Beat the egg whites in a clean bowl, then add the sugar in two batches until they form stiff peaks and add vanilla extract. When the meringue is ready, sift in the powdered sugar, almond flour powder and green tea powder.
4. Using a spatula, stir the meringue as little as possible. 5. Once the meringue is evenly distributed without any visible lumps, put it into a piping bag. 6. Spread the meringue according to the shape that has been prepared and then sift the icing sugar on top of it twice. 7. Bake in a preheated oven at 338 °F for 10-12 minutes. 8. Leave the baked dacquoise to cool completely at room temperature
How to make matcha buttercream 1. Put the cold butter in a bowl and add the icing sugar to soften. 2. Sift in the green tea powder and stir to combine. 3. Melt the white chocolate and cream in another bowl and stir to combine. Allow the melted ingredients to cool to lukewarm and fold in the butter. 4. Whisk until fluffy and pale in color. Fill the finished cream into an icing bag with a piping tip.
assemble 1. Press the cream on the bottom of the dacquoise and make a sandwich with another dacquoise. Recipe Notes 1. The finished dacquoise should be consumed within 2-3 days (or one week if frozen). 2. Leave the dacquoise in the fridge for at least 30 minutes before serving to allow the layers to set and fuse together.