Feeling Good Superfood Eat Healthier & Live Happier

YOUR SHOPPING BAG


Price
QTY

TOTAL

$0.00
Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


GET SHIPPING ESTIMATES

Cranberry & Matcha Chocolate Entremet Cake

One look at this cake and we're hooked!  This is the true definition of love at first bite. Get your forks ready to dig into the layers of this Cranberry & Matcha Chocolate Entremet Cake! Mixed in Suncore Foods® Premium Midori Jade Matcha Supercolor Powder and Suncore Foods® Rose Salt into the batter to make the yummy cake layer and glossy glaze. (Entremet; Matcha cake, cranberry orange jelly, matcha white chocolate mousse, matcha chocolate glaze, and white chocolate)

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!

Ingredients

Matcha cake:
1 1/4 cups all purpose flour
2 tbsp cornstarch
2 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder
1 tsp baking powder
1/2 tsp baking soda
1/2 cup powdered sugar
1/4 cup regular sugar
1 cup plant milk, room temperature
1/3 cup coconut oil
1 tsp vanilla bean extract
1/4 tsp Suncore Foods® Rose Salt

Cranberry orange jelly:
1 cup cranberries
1 cup freshly squeezed orange juice
1/3 cup maple syrup
1 tbsp orange zest

Matcha mousse:
1 canned coconut whipping cream, chilled
200g dairy free white chocolate, melted
2 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder
1 tsp vanilla bean extract

Directions

1. Matcha cake – In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients. Gently fold the wet mixture to the dry with a spatula to incorporate. Spread mixture to a lined small baking sheet. Bake at preheat oven 170c for 18 minutes.

2. Cranberry orange jelly – In a saucepan bring all ingredients to a boil in a saucepan, stirring occasionally. Reduce heat and simmer, until slightly thickened. strain mixture through a fine-mesh sieve into a bowl, discarding skins and seeds. Pour the mixture back to the saucepan and bring to the boil then whisk in 1/2 tsp agar agar powder. Whisk until agar is dissolved. Pour mixture to silicone molds. Refrigerate until solid.

3. Matcha mousse – Beat whipping cream with a mixer until creamy, add in melted chocolate continue beating until incorporated.

4. Assemble – Pour first layer of mousse into the mold, Insert the layer of cake and jelly. Add the rest of the mousse on top. Tap gently against the counter to release air bubbles. Place in the freezer until set. Pour glaze over the frozen cake. Leave the glaze to set before using a hot knife to remove the drips. Carefully transfer the glazed mousse the serving plate, garnish and serve.


Leave a Comment