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My review
Japanese Green Tea Petits Fours
8
HILARY2000
"Green tea-flavored petits fours with a green tea whipped cream and decorated with green tea marzipan. This recipe could also be adapted to make a layer cake or tube cake. The powdered green tea used here is called matcha, the powdered kind used in Japanese tea ceremonies."
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Ingredients
1 h 30 m servings 185Original recipe yields 12 servings (12 petits fours)
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Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
- In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
- Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
- To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
- To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
- When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
8/12/2009
I've made this with two different brands of matcha powder and found that the one that was from Japan was the superior one and made a huge difference in the taste of the cake. It had a nuttier t...
Most helpful critical review
1/5/2002
made the cake without the marzipan, in a sheet cake format. I think that the temperature setting is too high as the cake burned with lots of time left remaining. the green tea/whipped cream ic...
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Least positive
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1/5/2002
made the cake without the marzipan, in a sheet cake format. I think that the temperature setting is too high as the cake burned with lots of time left remaining. the green tea/whipped cream ic...
8/12/2009
I've made this with two different brands of matcha powder and found that the one that was from Japan was the superior one and made a huge difference in the taste of the cake. It had a nuttier t...
8/14/2007
I modified this recipe a considerable bit (mainly due to a lack of necessary ingredients). First of all, I only used used Splenda No Calorie Sweetener (as opposed to sugar)and for the first two ...
5/22/2007
I don't know why this cake is getting such a bad reputation. I made it at the specified temperature and it was fine. I thought it was a great cake, will definitely make it again.
7/3/2006
Actually, the tea is called Maccha. I used an almond tea cake recipe and used the marzipan. You have to use a really good quality tea powder. All in all, this is a good idea but, maybe with a di...
2/26/2004
I, too, found the baking temperature to be too high and too long for this cake. The cake flavour is a bit on the bitter side (could be my brand of tea) and the texture is non-descript.