È l’ora del tè e degli abbinamenti, oggi vediamo come fare un goloso cupcake caldo alla nocciola con lo specialissimo tè verde Matcha Genmaicha.
Ingredients for 4 people
For the warm hazelnut cake
- 7 eggs
- 300g sugar
- 370g of hazelnut grains
- 8g of Matcha Genmaicha Tea.
- 3g of baking powder
For the hazelnut cream
- 100g of hazelnut paste
- 50ml liquid cream
- 50g sugar
- 30g of hazelnut grains
How to prepare warm hazelnut cream pie with matcha green tea
To make the hot cupcake, separate the yolks from the egg whites and whip the yolks with the sugar until white and frothy. Add the hazelnut kernels and Matcha Genmaicha green tea to the yolk and sugar mixture. Add the baking powder and then, gently, the beaten egg whites. Pour the mixture into buttered single-serving molds and bake at 170° C for 25 minutes.
For the hazelnut cream, mix all the ingredients in a steel bowl and cook in a bain-marie bringing it to a temperature of 65° C so that all the elements bind together.
Tips
For a more intense flavor: serve the hazelnut pie piping hot, if possible putting in the cooking at the last so that all the flavors can be clearly distinguished.
Discover more tasty sweet and savoury matcha tea recipes: Matcha Tea Recipes
Source
Tea Sommelier
Journey through the culture and rituals of tea
Fabio Petroni and Gabriella Lombardi
