Matcha and Red Bean Whipped Cream Cake with Chocolate Shell 抹茶紅豆忌廉蛋糕配朱古力外殼

Here’s the cake I made for my uncle and cousin for their birthdays at the end of December. We didn’t get to celebrate together amid the pandemic and only went for a drop off. The Ontario government announced stricter COVID-19 measures two days ago and beginning today, kids are back to remote learning again for two weeks, while indoor dining is banned and most businesses are restricted with limited capacity for at least three weeks. Hope that things will get better in 2022.

The setup for this cake is similar to my Bear Chocolate Mousse Dome Cake. First, you prepare the chocolate hard shell, then you fill the inside with the cake and filling of your choice. This time I opted for matcha cake and red bean filling. I used to simply make matcha chiffon cake as the base (visit my blog post, Mango Matcha Mousse Cake with Mirror Glaze, for the recipe) but recently I have been using the tang mian method as the cake comes out soft, fluffy yet firm. Also I used store-bought red bean paste for the sake of convenience. When I shop for red bean paste, I usually look at the food label and choose the brand containing the least amount of sugar.

Matcha and Red Bean Whipped Cream Cake with Chocolate Shell

makes a 6”x3” dome cake

For the Chocolate Shell
100 g molding or compound chocolate chips (I use Callebaut Dark Chocolate Callets Recipe N° 811)

For the Matcha Chiffon Cake (Tang Mian Method)
44 g cake and pastry flour
6 g matcha powder
A pinch of salt
25 g grapeseed or vegetable oil
40 g milk
2 large egg yolks
2 large egg whites
1/3 tsp white vinegar or lemon juice (I use Korean apple vinegar)
35 g granulated sugar (I use organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.

For the Red Bean Filling
6 g icing sugar
120 g whipping cream
120 g red bean paste

For Decoration
Black, white and brown fondant, as needed
Melted Chocolate (as glue), as needed

倒模用或免調溫黑朱古力粒(EC用Callebaut黑朱古力粒Recipe N°811) 100克

低筋麵粉 44克
抹茶粉 6克
鹽 少許
葡葡萄籽油或菜油 25克
牛奶 40克
蛋黃(大號雞蛋) 2個
蛋白(大號雞蛋) 2個
白醋或檸檬汁(EC用韓國蘋果醋) 1/3茶匙
細砂糖(EC用有機蔗糖) 35克

糖粉 6克
淡忌廉 120克
紅豆餡 120克

翻糖(黑、白、咖色) 各適量
朱古力溶液(黏貼用) 適量

Directions 做法
For the Chocolate Shell 朱古力外殼
Melt chocolate in a large bowl over a pot of simmering water or in the microwave over medium power in 30-second intervals. Stir until smooth then let cool until slightly thickened. Pour melted chocolate into the hemisphere pan and swirl to coat the inside of the pan (or use a silicone brush or the back of a spoon to brush the interior with a thick layer of melted chocolate). Wipe off any chocolate that has spilled over the top edge of the pan. Let chocolate harden completely at room temperature. To remove the shell, place the pan in the freezer for 5 to 10 minutes (the chocolate would contract and pull itself away from the mold) then gently tap the pan to release the shell.

For the Cake 蛋糕體
Combine flour, matcha powder and salt in a large mixing bowl. Heat oil in a saucepan over low heat or in the microwave until it reaches 131ºF/55ºC. Immediately pour warm oil into the flour mixture and stir with a pair of chopsticks or a spatula to form a smooth paste (i.e. the tang mian or cooked dough). Stir in warm milk in two batches until it becomes a soft dough. Whisk in egg yolks one at a time, stirring well after each addition. Batter will be glossy, smooth and of a thick syrup consistency.

In another impeccably clean mixing bowl, whip egg whites and vinegar with a hand mixer using medium-high speed until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. Change to low speed to minimize the air bubble size toward the end of the beating stage. When you lift up the whisk, the peak will hold its straight and pointy shape but the tip will fall back only very slightly.

Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous.

Pour batter into an unprepared 6” round cake pan with a removable bottom. Tap the pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula. Rest pan on a baking sheet then bake in a preheated oven for 25 to 30 minutes at 300℉/150℃. Increase temperature to 325℉/160℃ and bake for 5 minutes more to dry the top. The cake is fully baked when it has reached its maximum height and decreased in height slightly. Every oven is different so adjust baking time accordingly while using the browning and height reduction as a hint. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding. Refrigerate for at least half a day before slicing as the cake is delicate. Level top and slice the chilled cake horizontally into 2 layers. Keep refrigerated until use.
把麵糊倒進6”圓形活底模中(不用墊紙或抹油掃粉),將模具往枱上敲幾下敲出大氣泡後抹平表面,將模具放在一個焗盆上減低底火,放入已預熱的焗爐中,以300℉/150℃焗25至30分鐘,改用325℉/160℃多焗5分鐘左右,直至蛋糕已升至最高點並明顯下降(時間只供參考,整個過程要目測留意顏色和蛋糕高度是否已回落),取出往枱上震一下震走熱氣,移到冷卻架上倒扣,完全放涼後可脫模,把蛋糕頂部突出的地方削去,平均橫切成兩片(蛋糕非常柔軟,因此最好冷藏半日待蛋糕結實些才切片), 包好冷藏備用。

For the Red Bean Filling 紅豆夾餡
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before start.

With a hand mixer, whisk whipping cream and icing sugar in the chilled mixing bowl with low speed until stiff peaks form. Fold in half of the red bean paste (the rest is for spreading on the cake layer). Cover with plastic wrap and keep refrigerated until use.

For the Assembly 組合蛋糕
Line the hemisphere pan with plastic wrap for easy removal. Place the chocolate shell back into the pan. Cut the cake layers into smaller circles of 4” and 5.75” (or whatever sizes that would fit inside the hemisphere mold to be used).
半圓球模內先以保鮮紙墊底(脫模時較容易取出),把朱古力殼放回模中,蛋糕片裁成兩片直徑約4”和 5.75”的圓片(或依所用的半圓模尺寸自行決定大小)。

Fill the chocolate shell with red bean whipped cream until 1/3 full then place on the smaller cake layer then press lightly. Spread the remaining red bean paste evenly over the cake layer then cover with remaining red bean whipped cream until the mold is almost full. Press in the larger cake layer, cover with plastic wrap and refrigerate for a minimum of two hours. To remove the cake, remove plastic wrap on the surface then top with a plate or cake board. Carefully flip the entire thing over then remove the cake pan and plastic wrap liner.

For the decorations, knead fondant until soft then roll out to 1/4” thickness. Use a knife or circle cutters to cut out shapes for the facial features of the bear. Stick on the cake with melted chocolate.

Here’s the cake that my daughter made during new year’s eve. It’s the same recipe without the chocolate shell. We reduced the red bean filling in half and made extra whipped cream to frost the outside.

EC Bakes 小意思 Facebook 專頁
© Copyright 2022


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Website Powered by

Up ↑

%d bloggers like this: