Green Tea Cake w/Azuki Bean Filling
This Green Tea Cake w/Azuki Bean Filling is a classic Japanese-style dessert with some local Hawaii flair.
Green Tea Genoise
2 eggs, room temperature
2 ¼ oz confectioners’ sugar
2 ¼ oz ground almonds
about 1 tsp matcha powder (to taste)
1 oz all purpose flour
2 egg whites, room temperature
1/8 tsp cream of tartar
1 ounce sugar
½ ounce butter, melted
Red Bean Filling
1 cup heavy cream
6 ounces can azuki beans
Preheat the oven to 425 degrees F. Line a half sheet pan (about 12"x16") with a sheet of parchment paper or a Silpat.
Combine the eggs with the confectioners’ sugar and ground almonds in a mixer until cream-colored and light.
Add in the matcha powder and combine. You can add more or less depending on your taste, but donâ?’t add more than 1 ½ tsp or it might affect the cake’??s texture.
Remove from the mixer. Sift the flour over the egg mixture.
Whip the egg whites in a clean bowl on a mixer at low speed until they start to froth. Then add the cream of tartar and increase mixer speed, whipping until stiff peaks form. Add the sugar and whip for a few seconds longer to incorporate.
Scoop about 1/3 of the egg whites into the egg mixture and fold in gently with a rubber spatula. Add the remaining egg whites and fold in until uniformly mixed. Pour the melted butter over the batter and fold in to incorporate.
Pour the batter into the half sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible.
Bake in the oven for about 6 to 8 minutes, until the cake is just firm and lightly brown but not completely brown â?? this cake should not be overbaked.
Remove from the oven and run a knife around the edges of the cake to loosen it. Slide the cake off the sheet pan and onto a wire rack to cool. When the cake is no longer hot but still warm, place another rack or sheet pan on top of the cake and flip it over, then carefully peel the parchment paper from the cake to prevent it from sticking to the cake. You can place the parchment paper clean side down or a clean Silpat onto the cake, then flip it back over to finish cooling.
When you are ready to assemble the cake, trim off the edges and slice the cake in half along the short side, then cut each piece in half along the long side so you get four 6"x8" pieces.
Whip the cream to soft peaks. Fold in the red beans gently with a rubber spatula until they are evenly distributed; the cream may take on a light reddish tint.
Place cake layer on a covered cake round and frost the top with a quarter of the whipped cream. It’s ok if some of the cream goes over the sides; just try to keep the layer even.
Cover with a cake layer and frost the top with a third of the remaining whipped cream. Repeat until you have assembled all four layers of cake.
Cover the cake and refrigerate overnight.
When you are ready to serve, trim off the sides of the cake to make them nice and even.