How to make Green Tea Cake with White Chocolate Frosting -
Green tea adds a special flavour to this tea cake – serve it with white chocolate frosting.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green tea bags (ग्रीन टी बैग्ज़), White chocolate (सफेद चॉकलेट)
Cuisine : Fusion
Course : Desserts
You can also find more Desserts recipes like Suji Aur Badam Ka Halwa Gajar Halwa And Sponge Sizzler Lychee Ka Shrikhand Biscuit Custard Pudding
Green Tea Cake with White Chocolate Frosting Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Green Tea Cake with White Chocolate Frosting Recipe
Green tea bags 1-2
White chocolate chopped 1 cup
Butter 100 grams + for greasing
Castor sugar (caster sugar) 15 grams
Condensed milk 200 grams
Edible green colour a few drops
Vanilla essence 1 teaspoon
Refined flour (maida) 125 grams + for dusting
Baking powder 1 teaspoon
Baking soda ½ teaspoon
Fresh cream ½ cup
Whipped cream 1 cup
Sugar syrup as required
Edible golden balls For topping
Method
Step 1
Preheat oven at 180ºC. Grease 2 baking tins with some butter and dust some refined flour.
Step 2
Cream together butter and castor sugar with an electric blender till soft and fluffy. Add condensed milk and mix well.
Step 3
Take a green tea bag in a bowl, add 2-3 tablespoons warm water and set aside. Add green tea decoction to butter cream mixture, mix and whisk well using the electric blender. Add edible green color and vanilla essence and mix well.
Step 4
Sift together refined flour, baking powder and baking soda into the butter cream mixture and fold in well.
Step 5
Fill both the greased baking tins with the batter. Place the baking tins on a baking tray, place the baking tray in the preheated oven and bake for 20-22 minutes. Remove from oven and demould.
Step 6
To prepare icing, heat cream in a non-stick pan till warm.
Step 7
Put white chocolate in another bowl, add warm cream and mix well till chocolate melts. Add whipped cream and fold in gently. Refrigerate till set.
Step 8
Trim off a thin slice from the top of each cake to level the surface and reserve the slices. Halve both the cakes horizontally.
Step 9
Place one half cake on a worktop, brush some sugar syrup, spread some icing mixture and place another half over it. Repeat the process till all the halves are used. Level the sides of the cake and cover with some icing mixture.
Step 10
Put the remaining icing mixture in a piping bag fitted with star nozzle and pipe out rosettes on the outer edge of the top of the cake. Crumble the reserve cake slices and place them in the center. Decorate with the edible golden balls.
Step 11
Serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
