Matcha Raspberry Dome Cake
Introduction
The Matcha Raspberry Dome Cake is not just a dessert; it’s a visual treat and a flavor explosion. This unique cake combines the earthy taste of matcha with the bright tanginess of raspberries, creating a delightful dessert. Whether for a special occasion or just to impress your family, this dome cake is sure to stand out!
Why Make This Recipe
This recipe is perfect for those who want to try something different. The combination of matcha and raspberries is both tasty and visually stunning. Plus, the dome shape makes it an excellent centerpiece for any celebration. You’ll enjoy the balance of flavors and textures with the soft mousse, fruity filling, and a glossy glaze.
How to Make Matcha Raspberry Dome Cake
Ingredients:
- 3 large eggs
- 1/2 cup (100g) granulated sugar
- 3/4 cup (90g) all-purpose flour
- 1 tbsp matcha powder
- 1/2 tsp baking powder
- 2 tbsp milk
- 2 tbsp unsalted butter, melted
- 1 cup (150g) fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp gelatin powder + 2 tbsp cold water (for raspberry filling)
- 1 1/2 cups (360ml) heavy cream
- 2 tbsp matcha powder (for mousse)
- 1/2 cup (100g) white chocolate, melted
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tsp gelatin powder + 2 tbsp cold water (for mousse)
- 1/2 cup (100g) white chocolate, chopped (for glaze)
- 1/2 cup (120ml) sweetened condensed milk
- 2 tsp matcha powder (for glaze)
- 1 tbsp gelatin powder + 1/4 cup cold water (for glaze)
- 1/2 cup (100g) granulated sugar (for glaze)
- 1/2 cup (120ml) water (for glaze)
Directions:
- Preheat the oven to 350°F (175°C). Grease and line a baking tray with parchment paper.
- Whisk the eggs and sugar until light and fluffy.
- Sift the flour, matcha powder, and baking powder into the egg mixture; fold gently to combine.
- Add the milk and melted butter, mixing until smooth.
- Pour the batter into the prepared tray and bake for 10-12 minutes. Let it cool, then cut rounds to fit the base of your dome molds.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down.
- Bloom gelatin with cold water. Heat gently until dissolved, then stir into the raspberry mixture.
- Pour the filling into small silicone molds and freeze until set.
- For the matcha mousse, bloom gelatin again. Whisk the heavy cream and powdered sugar to soft peaks.
- Fold in melted white chocolate, matcha powder, vanilla extract, and dissolved gelatin until smooth.
- Assemble the dome cakes: fill each mold halfway with matcha mousse, add the frozen raspberry filling piece in the center, top with more mousse, and seal with the sponge layer.
- Freeze the assembled domes for at least 4 hours or overnight.
- For the mirror glaze, bloom gelatin. Then, heat sugar, water, and condensed milk until simmering. Remove from heat, stir in gelatin, then add white chocolate and matcha powder. Strain and cool to 90°F (32°C).
- Remove frozen domes from molds and pour glaze over each, ensuring even coverage. Let the glaze set for 5-10 minutes.
- Decorate with fresh raspberries, edible flowers, or gold flakes as desired before serving.
How to Serve Matcha Raspberry Dome Cake
Serve the Matcha Raspberry Dome Cake chilled, and allow your guests to enjoy the moment when they cut into the cake and reveal the beautiful layers. It pairs well with a cup of tea or coffee.
How to Store Matcha Raspberry Dome Cake
Store any leftover dome cake in the refrigerator. Keep it in an airtight container for up to three days. You can also freeze the assembled domes before glazing, and they will keep well for up to a month.
Tips to Make Matcha Raspberry Dome Cake
- Use fresh raspberries if available, as they offer the best flavor and texture.
- Make sure your eggs are at room temperature for a fluffier batter.
- Keep the glaze cool before pouring; it should be around 90°F, not hot.
Variations
- You can substitute the white chocolate with dark chocolate for a richer flavor.
- Try other fruits in place of raspberries, like strawberries or mango, for a different taste.
FAQs
Q: Can I use frozen raspberries?
A: Yes, frozen raspberries work well. Just make sure to thaw and drain any excess liquid before using them in the filling.
Q: How do I know when the mousse is done?
A: The mousse is ready when it forms soft peaks and holds its shape slightly when you lift the whisk.
Q: Can I make this cake in advance?
A: Absolutely! You can prepare the domes and glaze a day or two in advance. Just assemble and glaze before serving for the best presentation.
Matcha Raspberry Dome Cake
- Total Time: 300 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A visually stunning and flavorful dessert combining earthy matcha and tangy raspberries, perfect for special occasions.
Ingredients
- 3 large eggs
- 1/2 cup (100g) granulated sugar
- 3/4 cup (90g) all-purpose flour
- 1 tbsp matcha powder
- 1/2 tsp baking powder
- 2 tbsp milk
- 2 tbsp unsalted butter, melted
- 1 cup (150g) fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp gelatin powder + 2 tbsp cold water (for raspberry filling)
- 1 1/2 cups (360ml) heavy cream
- 2 tbsp matcha powder (for mousse)
- 1/2 cup (100g) white chocolate, melted
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tsp gelatin powder + 2 tbsp cold water (for mousse)
- 1/2 cup (100g) white chocolate, chopped (for glaze)
- 1/2 cup (120ml) sweetened condensed milk
- 2 tsp matcha powder (for glaze)
- 1 tbsp gelatin powder + 1/4 cup cold water (for glaze)
- 1/2 cup (100g) granulated sugar (for glaze)
- 1/2 cup (120ml) water (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a baking tray with parchment paper.
- Whisk the eggs and sugar until light and fluffy.
- Sift the flour, matcha powder, and baking powder into the egg mixture; fold gently to combine.
- Add the milk and melted butter, mixing until smooth.
- Pour the batter into the prepared tray and bake for 10-12 minutes. Let it cool, then cut rounds to fit the base of your dome molds.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down.
- Bloom gelatin with cold water. Heat gently until dissolved, then stir into the raspberry mixture.
- Pour the filling into small silicone molds and freeze until set.
- For the matcha mousse, bloom gelatin again. Whisk the heavy cream and powdered sugar to soft peaks.
- Fold in melted white chocolate, matcha powder, vanilla extract, and dissolved gelatin until smooth.
- Assemble the dome cakes: fill each mold halfway with matcha mousse, add the frozen raspberry filling piece in the center, top with more mousse, and seal with the sponge layer.
- Freeze the assembled domes for at least 4 hours or overnight.
- For the mirror glaze, bloom gelatin. Then, heat sugar, water, and condensed milk until simmering. Remove from heat, stir in gelatin, then add white chocolate and matcha powder. Strain and cool to 90°F (32°C).
- Remove frozen domes from molds and pour glaze over each, ensuring even coverage. Let the glaze set for 5-10 minutes.
- Decorate with fresh raspberries, edible flowers, or gold flakes as desired before serving.
Notes
Serve chilled, pairs well with tea or coffee. Store leftovers in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
Keywords: matcha, raspberry, dome cake, dessert, Japanese dessert, celebration cake