green tea macarons with peanut butter filling/ condensed milk
Recipe: makes 15 macarons
4 1/2egg whites, 125-50g icing sugar, 120g ground almonds, 8g caster sugar,
2tbsp green tea powder, cream of tartar 1 tsp, green food colouring
Filling:condensed milk/ peanut butter
Preheat oven to 160C. Sieve icing sugar and ground almond together, then add food colouring and green tea powder and mix.
Beat whites until foamy and add the sugar, cream of tartar. Beat until very stiff and firm.
Carefully fold the dry ingredients, in two batches into whites.
The mixture should be thick and fall in ribbons when lifted. Pipe, Use hair dryer to blow until skin forms (no longer sticky)
. Bake for 10-12 min.
Spread peanut butter/ condensed milk, sandwich
green tea cheesecake with chocolate sponge in the centre
Recipe: makes 1 6 in cake and for the sponge a 27x20cm pan
60g crushed digestives
30g melted butter
140g cream cheese
10g green tea powder
3 gelatin sheet
Mix melted butter and crushed digestives together. Press in mould. Refrigerate
Beat cream until soft peaks. set aside
Heat milk in microwave (or in saucepan until simmer). Add green tea powder. Mix. set aside.
Beat cream cheese until smooth, add sugar, beat. Pour in green tea milk, beat. Fold in whisked whipping cream. Fold.
Prepare gelatin: soak gelatin in cold water until soft. Squeeze out water. Melt gelatin sheets in hot water, over simmering water. Pour into mixture, fold.
Pour half of mixture into cake mould, then place sponge in middle. Pour rest of mixture in. Chill 1 1/2 hrs.
Remove cake mould. Garnish as wish, or just dig in.
Sponge cake makes 1 6in cake
baking powder 1/2 tsp
13g cocoa powder
Whisk eggs with electric mixer until foamy. Add sugar, beat until pale and yellow. Sift in flour, baking powder, cocoa powder. Fold. Pour in milk and oil. Mix. Pour into cake mould. Bake in 180C for 25 minutes. Cool. Slice a 1cm thick out of cake (6in diameter).
Cut into a smaller circle, around 4in, 5in, as you wish. as long as its smaller than 6in its fine.