ECO
A quick nutritious snack that combines the benefits of fruit and the green tea taste.
Recipe
Chocolate sponge
| Ingredients | Preparation |
|---|---|
|
Mix the milk and the melted oil. |
|
Mix and sift. |
|
Add to the dry ingredients. |
|
Dice finely and add to the mix. Pour the dough into a 18*18 cm frame, bake at 170 °С for 10–12 min. Trim the baked sponge. |
Ganache
| Ingredients | Preparation |
|---|---|
|
Mix and heat to 80ºC. |
|
Brew in a hot liquid |
|
Mix, add to the brewed matcha and bring to boiling. |
|
Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge. |
Ganache
| Ingredients | Preparation |
|---|---|
|
Mix and heat to 80ºC. |
|
Brew in a hot liquid |
|
Mix, add to the brewed matcha and bring to boiling. |
|
Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge. |
Streusel
| Ingredients | Preparation |
|---|---|
|
Mix in a mixer bowl. |
|
Melt, add to the dry ingredients, finally add water. Mix to crumbs. Bake at 170 °С for 10–15 min. |
|
Melt |
Mix with chocolate, add 90 g crumbs. Spread a thin layer over the ganache. |
|
Assembly
Spread the ganache over the sponge, cut in half, put one half on top of the other, leave in a refrigerator to stabilize. Spread a thin layer of streusel over the ganache. Cool, cut to 9*3*2 cm servings. Decorate with a chocolate square and edible flowers. |