Matcha Cake With Coconut Cream And Raspberries

Name: Matcha Cake With Coconut Cream And Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake & infusion; 6 eggs; 3/4 cup flour; 3/4 cup erythritol or sugar; 2 teaspoons baking powder; 1 tablespoon matcha tea; 5 stalks lemon grass, base and tops trimmed, outer leaves removed; 1/2 lime; 4 springs of mint; Frosting; 150 grams coconut cream; 500 gallons mascarpone cheese; 3 tablespoons powdered erythritol or powdered sugar; 1/2 cup coconut shreds; 1 lime - zest and juice; 1 handful fresh mint (plus a little bit for decoration); 2 tablespoons matcha tea; 600 grams raspberries

Servings: persons

Cake & infusion
6 eggs
3/4 cup flour
3/4 cup erythritol or sugar
2 teaspoons baking powder
1 tablespoon matcha tea
5 stalks lemon grass, base and tops trimmed, outer leaves removed
1/2 lime
4 springs of mint
Frosting
150 grams coconut cream
500 gallons mascarpone cheese
3 tablespoons powdered erythritol or powdered sugar
1/2 cup coconut shreds
1 lime - zest and juice
1 handful fresh mint (plus a little bit for decoration)
2 tablespoons matcha tea
600 grams raspberries

1
Prepare the punch. Crush lemon grass with the end of the knife, put it into the jug. Add mint leaves and pour 500 ml of boiling water. Cover it and put aside for at least 15 mint. Then let it cool down and add lime juice.
2
Heat the oven to 180 degrees.
3
Separate whites from yolks. Mix yolks with baking powder using fork and put aside.
4
Whisk whites until stiff, at the end add sugar and mix until they will be shiny and smooth.
5
Mix whites and eggs together with spoon. Slowly sift flour inside and mix using whisk. Add 1 tbsp matcha tea and 3 tbsp of lemon grass infusion. Mix delicately with whisk.
6
Spread baking paper on the bottom of a 18 cm cake tin. Pour 2/3 part of the dough inside and spread evenly. Bake for around 30 until woodenskewer comes out clean. Put out and let it cool down completely. Repeat the same with the rest of the cake. Then cut the first cake on 2 halves. You should have 3 cakes now.
7
Prepare the frosting. Mix coconut cream with mascarpone, sugar and lime juice. The add lime zest, chopped mint and mix. Put aside 3 tbs to one bowl and 4 tbsp to the second bowl. Mix these 4 tbsp of cream with 2 tbsp of matcha tea.
8
Put the cake together. Soak first cake with lemon grass infusion, spread half of the cream evenly, add around 200 gr of raspberries. Cover with the second cake and repeat. Cover with the last cake, soak it with the infusion and spread the cream from the bowl that you've had put aside - only on the top of the cake. Then spread the cream mixed with matcha on the sides of the cake putting a bit of it on the top's sides. Then make waves using fork, so the colours can mix a little bit. Decorate with around 200 gr raspberries and mint.

50914

kcal

Calories

4154

Fat

211

Carbs

3149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake & infusion, 6 eggs, 3/4 cup flour, 3/4 cup erythritol or sugar, and more.

Yes, Matcha Cake With Coconut Cream And Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!