Ingredients
WATER 550 GMS
Vegetable Oil 100 gm
DARK CHOCOLATE GANACHE
Water 1000 gm
Whipped Cream 500 gm
For Garnishing
Fresh Strawberries 200 GMS
MELTED DARK CHOLATE 100 ML
Method
In a planetary mixer fitted with a whisk attachment, combine the Egg-Free Matcha Tea Sponge Cake Mix and water.
Mix at slow speed for 1 minute.
Scrape down the sides of the bowl to ensure all ingredients are incorporated.
Continue mixing at high speed for 3 minutes.
Gradually add the vegetable oil while mixing at slow speed for an additional 1 minute.
Preheat the oven to 160°C.Pour the batter into baking tins, ensuring each tin contains approximately 300 gm of batter. Bake for 25 to 30 minutes. To maintain the perfect color profile, do not exceed a baking temperature of 160°C or a total baking time of 30 minutes. Once the sponge has cooled, slice it into pieces approximately 4 to 5 mm thick.
In a mixing bowl, combine the Coco Crème L50 Mix and water.
Whip the mixture at high speed for 5 to 6 minutes, or until smooth.
Refrigerate the mixture for a minimum of 30 minutes to allow it to set.
Gently fold the whipped cream into the set coconut cream mixture until fully incorporated.
Transfer the final mixture into a piping bag fitted with a star nozzle.
BAKE TEMP : 
MIXING TIME : 
BAKE TIME : 
PREP TIME : 
