Makka Cake by L'Ecole Valrhona
Introducing Valrhona's new taste and colour:
Matcha Inspiration
This green tea couverture chocolate is a new dimension to plant-based creations. Using carefully sourced First Class matcha green tea from Kagoshima, Japan, it delivers a natural taste of vegetal and bitter notes with roasted, umami undertones and a vibrant green colour.
Discover this original recipe by L'Ecole Valrhona showcasing their new Matcha Inspiration and Confection 80% Ecuador Chocolate Couvertures.
Makes 12 pieces.
Matcha Inspiration Marble Cake Mix
Ingredients
- 360g Eggs
- 470g Sugar
- 340g All-purpose flour
- 8g Baking powder
- 250g Whipping cream 36%
- 390g Valrhona Matcha Inspiration Couverture
- 85g Clarified butter
1903g Total weight
Method
- Mix together the egg yolks and sugar.
- In a separate bowl, sift together the flour and baking powder, then add to the egg mixture.
- Combine the first mixture with the whipping cream.
- Finally, melt the Valrhona Matcha Inspiration Couverture with the clarified butter and fold it into your mixture.
Confection Marble Cake Mix
Ingredients
- 360g Egg yolks
- 490g Sugar
- 325g All-purpose flour
- 70g Valrhona Cocoa Powder
- 8g Baking powder
- 275g Whipping cream 36%
- 230g Valrhona Dark Chocolate Ecuador 80% Confection
- 145g Clarified butter
1903g Total weight
Method
- Mix together the egg yolks and sugar.
- In a separate bowl, sift the flour, cocoa powder and baking powder together and add to the egg mixture.
- Combine this mixture with the whipping cream.
- Finally, fold in the melted Confection chocolate with the clarified butter.
Beurre Manie Cake
Ingredients
- 320 European butter
- 80g Pastry flour
400g Total weight
Method
- Mix the creamed butter with the flour.
Assembly
Ingredients
- 500g creamed butter
Method
- Make the two cake mixes. Prepare the beurre manie and brush it into the cake pans.
- Pipe 150g of each of the two cake mixes into each cake pan, alternating between the two regularly.
- Dot a line of creamed butter on top of the cakes to help them rise in the oven.
- Bake at 310°F (155°C) for approx. 35 minutes.
Discover the full range of products from Valrhona UK here, including all their couverture chocolate for bakeries.
