Matcha and White Chocolate Cake with Berries

Preheat the oven to 180 C.

In a stand mixer, add in the eggs and caster sugar and whisk until they have tripled in size (roughly 10 min), this step can be done in two batches. Sift the powders and keep them aside. Once the eggs are tripled in size fold in the sifted flours and use a balloon whisk to incorporate the flours. 

Line 2 baking trays with parchment paper and pour the batter in the lined trays and bake for 2o mins.

Once the cakes are done, flip them on parchment paper and remove the base parchment paper and allow them to cool for atleast 20 mins. Cut out 6-inch circles using a round 6 inch cookie cutter.

In a saucepan over medium heat, add in milk and matcha powder and let the mixture come to boil. Turn the heat off. 

Using a pastry brush, brush the milk soak all over each cake circle, set these aside to cool down, can also put them in the fridge for 15 mins.

Take half of the cream in a saucepan over medium heat and heat until it starts to simmer.

Pour the hot cream over the white chocolate and mix well until all the chocolate has melted or well incorporated. Now add in the cold rest of the cream and mix well to incorporate. Pour into a flat tray, cover with cling film and sit in the freezer for an hour to chill. 

Before assembly, using a stand mixer, whisk the chilled white chocolate ganache until soft to medium peaks. The mix should be airy and light. Transfer into a piping bag ready for assembly.

In a saucepan on medium heat, add in 1 cup of water along with all the ingredients except the Pectin NH. Let the berries break down and incorporate with the sugar. Once the mix starts to bubble, add the pectin and allow for the jam to thicken (this might take 10-15 min). 

Once the mix is thick enough, taste and adjust seasoning (add in more lime juice if not acidic enough, it should taste sweet and sour). Transfer into a tray and transfer into the fridge for it to cool down. 

Once cool, transfer into a piping bag and set aside for assembly. 

In a stand mixer bowl add the egg whites, caster sugar and match powder. Whisk these together on a double boiler until the sugar melts and the matcha is well incorporated. Transfer this into the stand mixer and whisk together until the meringue reaches stiff peaks. Add in the butter a tbsp at a time until fully incorporated and let this whisk for a good 3-4 mins until the butter is creamy. Add in 1 tsp vanilla extract and whisk for another min. Transfer the buttercream into a piping bag and keep in the fridge until assembly. 

For the Raspberry Marshmallow Fluff, heat the caster sugar, glucose syrup and raspberry puree in a small saucepan over medium heat. Swirl occasionally to make sure the sugars are caramelising evenly. Use a thermometer and once the mix reaches 116 C take the mixture off the heat and let it sit for 1 min until the bubbles have settled.

Meanwhile start whisking the egg whites in the stand mixer once they are foamy, slowly pour the sugar mix while its whisking. Once the meringue reaches the stiff peak stage, transfer into a piping bag ready for assembly. 

Put a little bit of buttercream on the cake base, put the first slice of cake. Now pipe the berry jam in the centre in a circular motion starting from the centre working your way out, spreading it evenly using a spatula. Leave 1.5 cm on the sides. Pipe the White Chocolate Whipped Ganache on top of the berry jam and using a spatula make sure this is evenly spread out (leaving the 1.5cm on the sides). Pipe the Swiss Meringue Buttercream on the outer circle and repeat this process 2 more times. For the final layer, once the last (4th layer) of the cake is on the top start piping the butter on the sides of the cake and on top of the cake, Using a cake scraper or a spatula work your way up until a smooth finish is achieved. Rest the cake in the freezer for 5-10 min until firms up. Now clean the uneven edges and using the cake scraper, scrape away any excess buttercream. 

Pipe dollops of Raspberry Marshmallow Fluff on top and using a spatula create small strokes of the raspberry marshmallow fluff on the sides of the cake. Place half a strawberry on each dollop of the raspberry marshmallow fluff and dust with freeze dried raspberry powder.