I had made a frozen chocolate gateau in the past. I also decided to put it on sale at my humble online cakeshop recently. My youngest daughter sparked a question. She asked if I can make a matcha version for her birthday. Without hesitating, I accepted her request and challenge. I kept thinking if I can apply the same technique and ingredients to the matcha version; "all I have to do is to replace the passionfruit and chocolate with matcha and white chocolate respectively." That was the thought that kept going thru' my head.
It does works as a charm. The matcha cuts thru' the richness of the white chocolate beautifully without overpowering each other. Just be sure to use high quality matcha powder and white chocolate. Yes, when it comes to matcha powder, I only trust Nature's Superfood's. It is organic and very good quality which is ideal for this frozen gateau. As for the white chocolate, if you are able to afford, get the highest cocoa butter content that you can find. 32% to 35% will be the ideal range. Check for cocoa butter in the ingredients list. Some white chocolate, even branded expensive ones, do not contain cocoa butter; they only contain milk and sugar.
In the end, I am glad that I am able to put a wide smile on my daughter's face while she was celebrating her birthday with this frozen matcha white chocolate gateau. Once your kids approve of your food, you know it is good. I will definitely be putting this up for sale at my humble online cakeshop. Without further ado, let's get started with the recipe.
(Make one 8 inch gateau)
Amaretti Biscuits / Any Store-Bought Gluten-Free Biscuits or Cookies, 150g
Unsalted Butter Melted, 30g + More For Greasing
Demerara Sugar, 1 TBSP
Whole Milk, 100g
Heavy Whipping Cream. 25g
Egg Yolk, 1
Demerara Sugar, 22g
Heavy Whipping Cream, 350g
Sea Salt, Pinch
Nature's Superfoods' Organic Matcha Powder, 15g Adjust To Preference
High Quality White Chocolate Preferably Valrhona, 300g
Yuzu Sake, 2 TBSP
High Quality White Chocolate Preferably Valrhona, 200g
Canola / Peanut / Grapeseed Oil, 80g
Nature's Superfoods' Organic Matcha Powder, For Dusting
8 Inch Round Spring Form Cake Pan
Pls visit my "Amaretti Biscuits" page for the recipe.
Prepare the crust.
Lighting grease the cake pan with melted butter.
Line with parchment paper, on the bottom as well as the sides.
Add the biscuits into a food processor.
Blitz until fine powder forms.
Transfer into a large mixing bowl.
Add in butter and sugar.
Mix lightly to combine well.
It should resemble wet sand.
Transfer the mixture into the prepared cake pan.
Using an offset spatula, gently spread and compress the biscuits mixture on the bottom of the cake pan to form a crust.
Pop it into a freezer until ready to use.
Prepare the custard.
Add milk and cream into a sauce pot.
Bring it up to a boil.
At the same time, in a large bowl, whisk together yolk, sugar and cornflour.
Whisk until well combined.
Allow the milk mixture to boil for 1 min.
Remove from heat.
While still whisking, gradually ladle the milk mixture into the yolk mixture.
This is to temper the egg.
Repeat the process until the milk mixture is fully incorporated.
Transfer the mixture back into the sauce pot.
Turn the heat up to medium and continue whisking.
Once the mixture starts to thicken, continue whisking for a couple of mins.
Remove from heat and set aside.
Prepare the gateau.
In the same sauce pot, add cream and salt into the custard.
Turn the heat up to medium.
Whisk until everything is well combine and the mixture thickens without any lumps.
Bring it up to a slow simmer.
Continue simmering for a couple of mins.
Remove from heat and sieve in the matcha powder.
Whisk to combine well.
Melt white chocolate on a double boiler.
Once melted, remove from heat.
Pass the cream mixture thru a fine sieve and into the chocolate mixture, 1/3 portion at a time.
Gently fold to combine well.
Repeat the process until all the cream mixture is fully incorporated.
Discard any residue.
Lastly, add in yuzu sake.
Give it a final fold to combine well.
Brush a thin layer of the chocolate mixture onto the frozen crust.
Return back into the freezer for 5 mins.
*This is to ensure there isn't any leakage.*
After 5 mins, pour the chocolate mixture into the cake pan.
Using an offset spatula, lightly smoothen the surface.
Return back into the freezer to let it set for at least 6 hrs or overnight.
Prepare the dusting.
Melt white chocolate on a double boiler.
Once melted, remove from heat, stir in a pinch of salt and set aside to cool slightly.
Add in the oil gradually while stirring.
Keep stirring until well combined.
Unmold the gateau from the cake pan and carefully transfer onto a wire rack or on an inverted cup. It is best to hold the rack or cup on a baking tray to catch all the drippings.
Pour the white chocolate mixture onto the frozen gateau.
You can brush the sides with a pastry brush.
Return back into the freezer and let it set for at least 30 mins.
Remove from the freezer, lightly dust with more matcha powder.
Heat slicing knife with fire.
Slice and serve.
*It is best to keep the gateau chilled in the fridge rather than the freezer.*