Matcha Ice Cream with White Chocolate Sponge Cake

Source: https://www.oldenburger-professional.com/rcp_recipe/matcha-ice-cream-with-white-chocolate-sponge-cake

Total time

120 Minutes

Difficulty

advanced

Ingredients

Portions

Quantity	Unit	Ingredient
		For the Green Tea Ice Cream:
800	ml	Oldenburger Fullcream Milk, 3,5% fat
200	ml	Oldenburger SHANI Whipping Cream, 30% fat
4		egg yolks
200	g	sugar
2	tbsp	trimoline (invert sugar, see chef to chef tips)
10	g	Matcha (green-tea-powder)
		For the White Chocolate Sponge Cake:
230	g	flour, sifted
2	tbsp	baking powder
100	g	Oldenburger Butter, unsalted, at room temperature
150	g	caster sugar
30	g	caster sugar for decoration
4		eggs, large size
200		white chocolate
2		oranges
1	tbsp	brown sugar
50	g	pistachios

Preparation

Preheat the oven to 170 °C. Cut the oranges into 10 slices.

The Ice Cream

Heat the Oldenburger Fullcream Milk, but do not let it boil. In the meantime, mix the egg yolks with the sugar and syrup until the sugar has dissolved well. Stir the hot milk into the sugar-egg mixture until everything is mixed and add the matcha powder. Let the milk simmer again in the pot until the mixture becomes creamier. Be careful not to boil, otherwise the egg yolk will curdle. Remove the mixture from the heat and stir until cooled in a cold water bath. Put the mixture in an ice machine and stir to the desired texture. Before serving put the spoon in hot water, so you can make a perfect scoop of ice cream.

The Sponge Cake

Take a large mixing bowl and sift flour and baking powder into it, holding the sieve high to give the flour a good airing. Then add all other ingredients to the bowl and whisk them – preferably with an electric hand whisk – till thoroughly combined. If the mixture doesn’t drop off a spoon easily when tapped on the side of the bowl, add 2 to 3 teaspoons of warm water and whisk again. Take a baking tin, line with baking paper and pour in the mixture. Bake on the centre shelf of the oven for about 30 minutes. When ready baked, leave it on the baking tray for another 30 minutes and then remove carefully. Cut the cake into the desired shape and dust with caster sugar.

The Oranges

Take the orange slices, sprinkle with brown sugar and caramelize the sugar with the help of a gas burner. Cut each orange slice from the edge to the center so you can twist them ornamentally.

The Final Touch

Place some pistachios underneath the ice cream so the scoop does not move on the plate. Place the orange slice and the cake on the side and serve.

Tips from Chefs to Chefs

01. Inverted sugar syrup is an edible mixture of two simple sugars — glucose and fructose — that is made by heating sucrose with water. Though inverted sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice or other catalysts without changing the flavour much.

02. Butter adds a special flavour to any baking product. It also makes a cake more supple and juicy. This is because the ingredients react chemically as well – which is why butter in cakes is different from melted butter in a frying pan. The temperature in a baking product is not as high as the surrounding oven temperature. In cakes, the temperature is usually around 100 °C. So don’t worry – the butter will not burn.

03. Using Cream in baking will result in a rich and smooth taste experience.