Friday, November 7, 2008

My fisrt layered cake - Layered Green Tea Pound Cake with Red Bean Filling

Layered Green Tea Pound Cake (with Red Bean Filling)

I have been day dreaming about making a layered cake but being a queen of procrastination, i have deferred this idea long enough. As we are celebrating 3 birthdays in the care group this week (Daniel, Eric & Sarah), I was determined that I should put my dream into action and bake the cake for them. I used a combination of 2 different recipes - green tea pound cake (one of my favourite cake at all time) and a recipe I read some time ago for the red bean filling (can't even find the blog anymore as i forgot to bookmark it!).

The challenge lies in the layering and making the cream as I have never done that before. I baked the cake a bit too long, the top part was cracked
(even though the cream will hide this eventually it presented some risk when I cut the cake into halves sideway).

I cheated a bit as the cream I made was beaten for too long and the texture didn't turn out as anticipated. It was not smooth, but more coarse, when applied on the cake it doesn't look very presentable. To overcome this imperfection, I bought ready-made whipped cream and applied to the cake to make the finished product more soothing to the eyes. The finish touches - strawberries and matcha powder made the cake looks pretty good :) Now I am motivated to make a different layered cake!

The cake seemed to be well received by all, some friends have requested for recipe so here it is:

Green Tea Pound Cake
125g butter (at room temperature)
3/4 cup of sugar
3 eggs
125g philladelphia cream cheese
1 cup plain flour
1/2 tbp baking powder
1/2 tsp green tea matcha powder (I actually used 4 times the amount as I love green tea)
1/2 tsp salt

Red Bean filling:
600ml thicken cream
1/2 cup red bean

Beat butter and sugar until fluffy and light. Add cream cheese and beat to mix well. Add in lightly beaten eggs (one at a time). Combine dry ingredients well and sift before folding into the mixture. Pour well combined mixture into lined 8"round cake pan and bake in preheated oven at 180C or 360F for 40-50 minutes. (note baking time can vary slightly depending on your oven).

When cake is cooled, cut into half.
Whip 300ml thicken cream until soft peak formed. Add in 1/2 cup of red bean and fold in gently with a spatula (I used pre made red bean from a can, easily obtained from Asian grocery store)
Spread the red bean cream filling on the top of the bottom half of the cake.
Cover with top layer of the cake.
Whip 300ml the remaining thicken cream (300ml) until soft peak and spread on top cake layer and side. Refrigerate and decorate with strawberries and green tea powder (or other more creative ideas!) before serving. ENJOY!

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