How to make Green Tea Cake with White Chocolate Frosting - Green tea adds a special flavour to this tea cake – serve it with white chocolate frosting.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green tea bags (ग्रीन टी बैग्ज़), White chocolate (सफेद चॉकलेट)

Cuisine : Fusion

Course : Desserts

Green Tea Cake with White Chocolate Frosting Recipe Card

Green Tea Cake with White Chocolate Frosting
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Desserts recipes like Coconut Parippu Payasam, Mango And Lime Sorbet, Churros Bowl, Mishti Doi.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Green Tea Cake with White Chocolate Frosting Recipe

  • Green tea bags 1-2

  • White chocolate chopped 1 cup

  • Butter 100 grams + for greasing

  • Castor sugar (caster sugar) 15 grams

  • Condensed milk 200 grams

  • Edible green colour a few drops

  • Vanilla essence 1 teaspoon

  • Refined flour (maida) 125 grams + for dusting

  • Baking powder 1 teaspoon

  • Baking soda ½ teaspoon

  • Fresh cream ½ cup

  • Whipped cream 1 cup

  • Sugar syrup as required

  • Edible golden balls For topping

Method

Step 1

Preheat oven at 180ºC. Grease 2 baking tins with some butter and dust some refined flour.

Step 2

Cream together butter and castor sugar with an electric blender till soft and fluffy. Add condensed milk and mix well.

Step 3

Take a green tea bag in a bowl, add 2-3 tablespoons warm water and set aside. Add green tea decoction to butter cream mixture, mix and whisk well using the electric blender. Add edible green color and vanilla essence and mix well.

Step 4

Sift together refined flour, baking powder and baking soda into the butter cream mixture and fold in well.

Step 5

Fill both the greased baking tins with the batter. Place the baking tins on a baking tray, place the baking tray in the preheated oven and bake for 20-22 minutes. Remove from oven and demould.

Step 6

To prepare icing, heat cream in a non-stick pan till warm.

Step 7

Put white chocolate in another bowl, add warm cream and mix well till chocolate melts. Add whipped cream and fold in gently. Refrigerate till set.

Step 8

Trim off a thin slice from the top of each cake to level the surface and reserve the slices. Halve both the cakes horizontally.

Step 9

Place one half cake on a worktop, brush some sugar syrup, spread some icing mixture and place another half over it. Repeat the process till all the halves are used. Level the sides of the cake and cover with some icing mixture.

Step 10

Put the remaining icing mixture in a piping bag fitted with star nozzle and pipe out rosettes on the outer edge of the top of the cake. Crumble the reserve cake slices and place them in the center. Decorate with the edible golden balls.

Step 11

Serve.