Ingredients
For the cake base:
For the matcha tea syrup:
For the mascarpone cheese cream:
Complements:
Preparation
From the sponge cake base:
Preheat the oven to 200 ºC. Make a French meringue by beating the egg whites with the sugar until stiff. Stir in the egg yolks. Sift the flour with the cornstarch and add to the previous mixture. Pour the dough into a piping bag with a round nozzle and, on a baking paper, make strips of dough (glued together). Bake for 8-10 minutes.
Of the cream cheese:
Prepare a Swiss meringue by heating the egg whites (in a bain-marie) with the sugar until the sugar has dissolved and is not noticeable to the touch. Pour the egg whites into a bowl and whip until stiff. Mix the Quescrem 0% lactose Mascarpone with the cream (unwhipped) and add this mixture, with encircling movements, to the Swiss meringue. Reserve in the refrigerator.
From the syrup:
Prepare a matcha tea infusion with 50 ml of water and 7 g of matcha tea. Heat the 200 ml. of water with the sugar until it reaches 80ºC. Add the matcha tea infusion and allow to steep and warm.
Presentation
Arrange a base of sponge cake soaked with matcha tea syrup. On top, alternate Quescrem 0% lactose mascarpone with Granny Smith green apple. Finish with a dollop of cream and lime zest on top.
