Green Velvet Cake with Cheese Cream
8 servings
30 minutes
The recipe was shared with us by the co-owner and chef of the J'Pan cafe Elena Kozhina.
1
Mix flour with sugar, matcha, salt, baking soda, and baking powder. Add eggs and oil and mix until smooth. Pour in the kefir and mix again. Let it sit for about 10 minutes to thicken.
- Wheat flour: 290 g
- Sugar: 330 g
- Matcha (green tea powder): 18 g
- Salt: 0.3 teaspoon
- Baking soda: 4 g
- Baking powder (raising agent): 6 g
- Chicken egg: 3 pieces
- Vegetable oil: 270 ml
- Kefir: 270 ml
2
Pour half of the batter into a mold with a diameter of 18 cm. Bake at 170 degrees for 20-25 minutes. You can check readiness with a toothpick; if it comes out dry, the cake is ready. Let it cool for half an hour outside the mold. Repeat the same with the second part of the batter.
3
Chop the cold butter into 1-2 cm cubes, add powdered sugar and mix with a mixer until the butter turns slightly pale.
- Butter: 85 g
- Icing sugar: 90 g
4
Add the cottage cheese. Mix with a mixer until smooth.
- Cream cheese (curd cheese spread): 290 g
5
For more layers, each cake layer can be cut into two parts and spread with cream. To make the layers juicier, it's better to put the cake in the fridge overnight.
