Matcha cream cake

1. Separate protein and egg white.

2. Milk and butter are dissolved in water and prepared.

3. Beat the egg whites at low speed until they bubble.

4. Add granulated sugar in three portions and beat until firm and foamy.

5. Add egg yolk mixture.

6. Use a rubber scraper to cut and mix evenly.

7. Sift in low powder.

8. Mix evenly again using the cutting and mixing technique.

9. Slowly pour in the cooled butter and milk along the scraper.

10. Gently and quickly cut and mix evenly to avoid defoaming.

11. Pour into the mold.

Preheat the oven to 170 degrees Celsius, over high and low heat, in the middle layer, bake for about 25 minutes, pay attention to observation, and the surface should be golden brown.

After letting the cake cool, divide it into two layers.

14. Add some white sugar and matcha powder to the egg cream.

15. Start whipping the cream until it is firm.

16. Cut kiwi into small cubes and mix with some cream.

17. Put kiwi cream in the middle of the cake and smooth it out.

18. Stack two layers of cake together, wrap them all in cream, and use a fruit knife to smooth them out.

I use chocolate sauce in the middle of Ferrero Rocher chocolate and write letters with a toothpick.

20. Put the remaining cream into a piping bag, decorate paper cupcakes, and place one raspberry each.

21. Finished product drawings.

22. Finished product drawings.