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Green Tea Macadmia Crunch Cake

A macadamia-hazelnut, rice crispy-chocolate crust w/green tea custard!!  Very delicious!

Posted By: Leilani
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Prep Time: 20 | Cook Time: 10 | Ready In: 30
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Nut Crunch Crust
1 Cup chocolate hazelnut paste (Nutella)
4 Ounce dark chocolate, chopped
1/4 Cup macadamia nuts, toasted and finely chopped
1 Cup Rice Crispies
1/2 Teaspoon cinnamon

Green Tea Custard
1 Package (envelope) unflavored gelatin
2 Cup heavy cream
2 Tablespoon matcha aiya green tea powder
1/4 Cup sugar
3 each egg yolks
6 Ounce white chocolate, chopped

Cooking Process:

Nut Crunch Crust
1.Line an 8” x 8” pan with wax paper.
2.Over low heat (or in microwave) melt hazelnut paste and dark chocolate. Stir until smooth.
3.Add nuts, Rice Crispies and cinnamon; stir until combined.
4.Spread in prepared pan. Refrigerate until cool (about one hour).

Green Tea Custard
1.Soak gelatin in cold water, following package directions.
2.Bring cream and tea to a boil and simmer for 2 minutes.
3.Place sugar and yolks in double boiler and whisk continuously until mixture is thick.
4.Add one fourth of the cream/tea mixture slowly to egg/sugar mixture, whisking continuously. Repeat three times until all cream/tea mixture is added.
5.Simmer over double boiler for three minutes.
6.Remove from heat and stir in white chocolate and softened gelatin.
7.Strain mixture into a food processor when chocolate is melted.
8.Process for one minute, or until smooth.
9.Pour over crunch bottom and freeze until firm (2-3 hours).
10.To serve, turn cake out onto a cutting board and slice.
11.Garnish with fresh fruit. Allow to sit at room temperature for 10-15 minutes before serving.

2 Tbsp. of matcha aiya green tea powder may be substituted for 4 Tbsp. loose Japanese green tea plus 1 drop of green food coloring