INGREDIENT
Storage temperature: Refrigerator temperature (2-10°C)
Shelf life: 5 days
- Place all ingredients in a bowl and beat on slow speed for 2 minutes
- Then beat medium speed for 2 more minutes
- Place in a 40x60 tray lined with baking paper
- Bake at 180°C for 18-22 minutes
- Heat whipping to 80°C then add chocolate and mix well
- Let the mixture cool and stir
- Putmatcha green tea powder into the water and stir the mixture well, then add Chocolate Ganache section
- Use a hand blender to blend until smooth, then add butter and wine mixture
- Add the cheese and beat until smooth, then add the Chocolate Ganache and beat mixture
- Next, add the whipped whipping cream and mix it slowly with mix above
- Add Chocolate Ganache and Cream Cheese Filling and beat Mix well, then add whipped Topping cream
- After the cake cools, cut it into 6 equal parts Toppings in order: cake -- chocolate ganache -- cake -- cheese cream filling --- Smoobee --- cake --- cream cheese filling
- Smooth the cake with cake coating
- Cover the cake with Chocolate Ganache and decorate to your liking
Complexity level:
- Total recipe weight: 2180 gr
- Weight of each cake: 950 gr gr
- Quantity: 2 pieces
