Hojicha and Chestnut Layer Cake
Experience the rich, earthy flavors of roasted green tea (hojicha) paired with sweet chestnut in this delicate layered cake. Each slice offers a harmonious blend of nutty and aromatic notes, making it a perfect dessert for any occasion.
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons hojicha powder
- 1 tablespoon Baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup Granulated sugar
- 4 large Eggs
- 1 teaspoon vanilla extract
- 1 cup chestnut puree
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup chestnut pieces
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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Step 2:
In a bowl, whisk together the flour, hojicha powder, baking powder, and salt.
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Step 3:
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Step 5:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Step 6:
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
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Step 7:
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Step 8:
In a bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
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Step 9:
Place one cake layer on a serving plate. Spread a layer of chestnut puree on top, followed by a layer of whipped cream. Repeat with the second layer.
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Step 10:
Top the cake with remaining whipped cream and sprinkle with chestnut pieces for decoration.
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Step 11:
Slice the cake and serve it to your guests. Enjoy the delightful flavors!