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Sunday, July 31, 2011

Matcha White Chocolate Madeleine Cake

makes one 9" cake
recipe adapted from Oui Chef
prep time: 45 min / cook time: 27-32 min

7/8 c unsalted butter, melted
1 1/2 c sugar
pinch salt
1 tsp baking powder
1 5/8 c all-purpose flour
zest of one lemon, finely minced
* I omitted the lemon zest
4 large eggs, room temperature
2 tbsp honey
1 tsp vanilla extract

1 c milk
2 c heavy whipping cream

1 small box of white chocolate instant pudding
1 c milk
2 c heavy whipping cream

• Melt butter and set aside to let cool.
• In an electric mixer with the paddle attachment, mix all the dry ingredients and lemon zest in a large bowl.
• Mix in eggs, honey and vanilla extract to dry ingredients.
• Add melted butter to the bowl and mix until just incorporated.
• Place the finish batter into a pastry bag and refrigerate overnight OR keep batter in the mixing bowl, cover with plastic wrap and refrigerate overnight.
* I did not refrigerate the batter overnight.
• Preheat oven to 350˚ F.
• Brush a madeleine tin with soft butter, then topping with a dusting of flour, shake off any excess.
• Pipe or spoon the batter into one madeleine pan, filling each cup to 3/4 full.
• The madeleines are done when they are nicely crowned in the center and lightly brown around the edges, about 12-14 minutes.
• Remove the pan from the oven and invert it over a cooling rack.
• While madeleines are baking, brush a 9" round non-stick cake pan with softened butter. Cut and place a round piece of parchment in the bottom of the pan and butter again. Place the reserved madeleine batter in the pan and bake for 15-18 minutes, until cooked through.
* I baked the madeleine round in a spring form pan and skipped the parchment round as well.
• Remove the round cake to a cooling rack and let rest for about 10 minutes, run a knife around the edge of the cake to loosen it from the pan, then invert it onto another rack to dislodge. Remove the parchment paper from the bottom and let cool completely before preceding with making your cake.

• In a large bowl, whisk pudding, matcha powder and milk with electric mixer on low speed 1-2 minutes or until smooth.
• Add heavy cream. Beat on high speed 1-2 minutes or until stiff peaks form.
• Chill in refrigerator for at least an hour.

• Same instructions as the matcha mousse above, omitting the matcha powder in step 1.

• Place the cooled madeleine cake inside of a 9" round spirng form pan (with 2-3" sides) lined with a strip of acetate or parchment paper.
• Spoon half the matcha mousse over the cake and smooth the top with an offset spatula. Place in the refrigerator for 1-2 hours or in the freezer for about 30-45 minutes to set the mousse.
• Repeat the process by adding half the white chocolate mousse over the matcha layer and place in the refrigerator for 1-2 hours or in the freezer for about 30-45 minutes to set the mousse.
• Spoon the remaining matcha mousse on top and smooth with an offset spatula. Place in the refrigerator for 1-2 hours or in the freezer for about 30-45 minutes to set the mousse.
• When ready to serve, remove the ring mold, peel off the acetate/parchment paper and decoratively place the madeleine cakes around the top of the cake. If desired, dot with whipped cream.

• You can do as many or as few layers of the mousse as you like. Just remember to let each layer set before topping with each additional layer.
• The mousse recipe makes more than you really need, so you can split one box of pudding mix to make the matcha and white chocolate mousse.


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