Matcha Layer Cake

Ingredients:

Sponge Cake (20 cm / 8-inch pan):

• 5 eggs
• 200 g sugar
• 200 g all-purpose flour
• 10 g matcha (e.g., Moya Matcha Traditonal)
• 50 ml neutral oil or 50 g melted butter

Matcha Mascarpone Cream:

• 250 g mascarpone
• 5 g matcha
• 100 ml heavy cream (30–36%)
• 2 tbsp powdered sugar

Soaking Syrup:

• 100 ml lemon juice
• 1 tsp powdered sugar

Extras:

• raspberry preserves
• fresh raspberries

Buttercream for Coating:

• 200 g very soft butter
• 50 g powdered sugar
• 100 ml heavy cream (30%)

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Preparation:

Sponge Cake

• Preheat the oven to 175°C / 350°F.
• Line the bottom of a springform pan with parchment paper.
• Beat the eggs with the sugar until very thick and pale (about 8–10 minutes).
• Add the oil or melted butter and mix briefly.
• Sift in the flour and matcha, then gently fold with a spatula.
• Pour the batter into the pan and bake for about 55 minutes, or until a toothpick comes out clean.
• Let cool completely, then slice into two even layers.

Matcha Mascarpone Cream

• Beat the mascarpone with powdered sugar for about 1 minute.
• In a separate bowl, mix the heavy cream with the matcha until dissolved.
• Pour the green cream into the mascarpone and whip until the mixture becomes thick and fluffy.

Assembling the Cake

• Stir together the lemon juice and powdered sugar.
• Brush the first sponge layer with half of the syrup.
• Spread on half of the mascarpone cream.
• Add a layer of raspberry preserves.
• Top with the second sponge layer and soak it with the remaining syrup.
• Chill the assembled cake for 30 minutes.

Buttercream Coating

• Beat the soft butter with powdered sugar until pale and airy (7–10 minutes).
• Gradually add the heavy cream, mixing until smooth and stable.
• Spread a thin “crumb coat” over the cake.
• Chill for a few hours or overnight.
• Decorate with fresh raspberries.