Green Forest Cake

Introducing the Green Forest Cake - a delightful twist on the classic Black Forest Cake, infused with an Asian flair. This unique creation by Chef Bruno Albouze features a Matcha biscuit sponge layered with a luxurious green tea flavored diplomate cream, tangy cherry marmalade, and elegantly decorated with chocolate shavings. The Green Forest Cake brings together the rich, earthy notes of Matcha with the delicate sweetness of green tea in the creamy diplomat cream. The Matcha biscuit sponge adds a light and airy texture, complementing the layers of flavors in this exquisite dessert. Cherry marmalade provides a burst of fruity freshness, balancing the richness of the cake with its vibrant and tangy taste. The chocolate shavings add a touch of indulgence, creating a visually stunning presentation that is sure to impress your guests. This fusion of flavors and textures makes the Green Forest Cake a true standout in the world of desserts. Chef Bruno Albouze's innovative approach to combining traditional techniques with unexpected ingredients results in a masterpiece that is as beautiful as it is delicious. For those looking to elevate their dessert game and impress their guests with a unique and unforgettable treat, the Green Forest Cake is the perfect choice.

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Black Forest Cake, infused with an Asian flair

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Preview the recipe

Matcha Ladyfingers Biscuit

Make the sponge a day ahead. Beat egg whites with one third of the sugar on medium speed – Keep on foamy stage. Sift flour with matcha together, and set aside. When ready, increase speed and add remaining sugar gradually; beat until firm peaks. Lower speed, and add egg yolks – mix until just combined. Fold in sifted powders, and fill up the prepared mold.

Baking

Bake at 350ºF/180ºC for about 45 minutes. Cool for 10 minutes, then demold and chill overnight before slicing.

Green Tea Diplomate Cream

Soak gelatin in cold water to soften, and drain. In a saucepan, bring to a boil milk, and a third of the sugar. In a separate bowl, combine remaining sugar with flour, starch, and matcha. Temper yolk-mixture with hot milk – Back to the saucepan, bring to a boil and cook custard for 2 minutes whisking swiftly. Remove from the heat, and mix in gelatin. Add white chocolate and mascarpone; blend using an immersion blender. Transfer custard on frozen baking tray lined with plastic wrap. Cover with plastic wrap in contact; cool and chill overnight. In a chilled mixing bowl, whip heavy cream with matcha to medium-firm stage. Transfer whipped cream in a separate container. In the same mixing bowl, beat the chilled matcha custard until smooth and fold in the matcha whipped cream.

Cherry Marmalade

Mix sugar and pectin; set aside. Halve pitted cherries making sure no pits are left behind. In a saucepan, heat up pitted cherries along with the griottes. When it begins to cook, blend the mixture using an immersion blender; do not puree it though. Bring to boil and cook on low for about 5 min. Remove from the heat and stir in lemon juice. Mold the cherry marmalade inside a pastry ring, or mold lined with plastic wrap that should be about 1-inch/2.5cm smaller in diameter than the sponge. Freeze to harden.

Cherry Punch

Bring to a boil water and sugar. Add remaining ingredients to taste. Use syrup at room temperature.

Green Chocolate Block

In a food processor, break down chocolate into small pieces. Melt chocolate slowly over a water bath – stirring every so often. The temperature of the chocolate must not go over 86ºF/30ºC. Mix in food coloring. (10g melted cocoa butter can be added to the melted chocolate). In a small tray lined with an opened up freezer bag, mold in chocolate, and chill to set. Leave it out an hour before making chocolate shavings; chill shavings. Save chocolate block for later use.

Chantilly

In a chilled mixing bowl, whip all ingredients to medium-firm peaks.

Montage

Trim off sponge top and slice into 5 slices; keep them in order. Place the first bottom sponge slice onto a large and flat plate. Do not moisturize the bottom sponge with the syrup. Pipe out a layer of matcha diplomate cream ≈ 0.40-inch/1cm thick. Top with a second layer of sponge, and with and moisturize it with cherry punch. Add a layer of diplomate cream. Repeat this step once, and then add the frozen cherry marmalade disk. Pipe out a ring of cream surrounding the marmalade. Repeat until done, coat the cake and freeze for 30 min to set. Add another layer of matcha Chantilly. Cover the cake with the chilled chocolate shavings and dot with rosettes. Plant some pitted fresh cherries. Thanks to the gelatin, this cake can be kept frozen for up to 3 weeks; in this case, leave it to thaw overnight in the refrigerator, add cherries and serve. The green forest cake can be refrigerated for up to 3 days. Enjoy!