“A sweet treat.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 450 degrees Farenheit.
  2. Prepare an 11 x 7" pan by greasing and lining with greased and floured wax paper.
  3. With an electric mixer, beat 2 whole eggs, 3 egg yolks, and 7 tablespoons sugar together until thick and tripled in volume, about 5 minutes.
  4. Sift together flour, cornstarch, and 1 tablespoon green tea.
  5. Sift mixture onto beaten eggs and fold until combined.
  6. Beat remaining egg whites with cream of tartar until soft peaks form.
  7. Beat in remaining 1 tablespoon sugar until stiff.
  8. Fold into batter.
  9. Spread batter in a shallow 11 x 7" pan that has been greased and lined with greased and floured wax paper.
  10. Bake until lightly browned and springy to touch.
  11. Loosen edges of cake.
  12. Sprinkle with confectioners' sugar, then cover with a kitchen towel and invert onto a flat surface.
  13. Let cool.
  14. Using a biscuit cutter or other decorative cutter, cut out 24 pieces of cake.
  15. Knead almond paste with 1 teaspoon green tea.
  16. Roll out thinly between sheets of plastic wrap.
  17. Using a small cookie cutter, cut out 12 decorative shapes.
  18. Gradually whisk heavy cream into superfine sugar and remaining 2 teaspoons green tea, then beat until not quite stiff.
  19. To assemble cakes, sandwich two cake layers with about 1/4" green tea whipped cream.
  20. Frost top and sides with whipped cream and decorate with almond paste cutouts.
  21. Chill until serving.

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