Chocolate decorations: melt the white chocolate on a steam bath, leave it to cool a bit, pour it into 3 cups: one will remain white, in the second add a matcha knife tip, and in the second the third - a turmeric knife tip, homogenizing the colors. Pour the three into a single pocket, alternating colors (one teaspoon of each color) and draw various decorations, you can use patterns for butterflies, squares, spirals or whatever else you like.
Sheets: beat with a mixer, egg whites with a pinch of salt, add sugar or sweetener, and when the foam becomes thick, gradually add the yolks, oil, flour, baking powder and matcha, mixing.
Pour half of the composition into a tray prepared with baking sheet, put in the preheated oven, about 10 minutes on medium heat. Remove the tray from the oven, transfer the countertop sheet to another tray, when cooled, along with the baking sheet, which we will peel off only after cooling. Place another baking sheet in the baking tray, pour the rest of the composition, which is also baked, until it passes the toothpick test. When ready, leave to cool.
Cream: beat, with the mixer, the mascarpone cream until it becomes creamy, add the liquid cream, Bourbon sugar, sweetener, ground pistachios and mix until it reaches the desired consistency.
Assembly and decoration: cut from the two biscuit sheets, smaller sheets, with a knife or a pastry shape, depending on the desired shape. Spread the cream over the sheets, mount, garnish with the remaining cream. Given the intense aroma of matcha powder, it is gently powdered for a beautiful color. Decorate with fruit and chocolate decorations.
Technical details: on a 25x22 cm tray, I got 5 cakes. Each cake has 3 sheets and 10x4x5cm.
Baking time: approx. 25 min
Preparation time: 1h 35 min
If you like my recipe, you can also find it on my blog: