Description
A visually stunning and flavorful dessert combining earthy matcha and tangy raspberries, perfect for special occasions.
Ingredients
Scale
- 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