Matcha Cheese Layer Cake




- Put all the ingredients in the mixing machine 

- Mix for 2 minute slow, then move to medium speed in 2 minutes 

- Put in a 40*60cm tray lined with baking paper 

- Bake at 180°C for 12-15 minutes

Cream Cheese

- Mix Cremyvit with Fresh Milk for 5 minutes fast 

- Rest dough in 3 minutes, then continue to mix in 3 minutes fastfast until it's soft 

- After cooling the cream cheese, use a blender to beat it with fresh milk 

- Mix the Cremyvit (whipped cream) and cream cheese well, then melt gelatine and add in 

- Finally, add in the whipped cream

Shaping - Decoration

- Let it cool & cut into 3 pieces horizontally 

- Put one by one: Cake- cream- cake- cream 

- Cut cake into rectangle size 4x8cm 

- Decorate as desired

Matcha Cheese Layer Cake

- Weight of each cake: 75 gram 

- Quantity: 17 pieces

- Storage temperature: Refrigerator temperature (2-10°C)

- Shelf life: 10 days