🍓🌿 Matcha Raspberry Layer Cake 

🧾 INGREDIENTS (Precise Measurements)

1. Matcha Sponge (Genoise Style – super light)

• 4 large eggs (room temp)
• 100 g sugar
• 90 g cake flour (or AP flour sifted)
• 20 g high-quality matcha powder
• 30 ml milk (warm)
• 30 g unsalted butter (melted, warm)
• 1 pinch salt

2. Raspberry Gel Layer (Stable & Clean Cut)

• 250 g raspberries (fresh/frozen)
• 80 g sugar
• 1 tbsp lemon juice
• 6 g gelatin (or 2 sheets)
• 30 ml cold water (for blooming gelatin)

3. Cream Cheese Mousse (Smooth & Stable)

• 200 g cream cheese (room temp)
• 50 g powdered sugar
• 1 tsp vanilla extract
• 300 ml heavy cream (cold)

4. Syrup (for moist sponge)

• 50 ml water
• 30 g sugar
• 1 tsp lemon juice

🔥 STEP-BY-STEP (VERY DETAILED)

🥄 STEP 1: Matcha Sponge (Critical Technique)

1. Prepare pan (20cm): line bottom with parchment
2. Heat water bath slightly (for egg whipping stability)
3. Whip eggs + sugar:
   • Beat on medium-high 8–10 mins
   • Goal: ribbon stage (mixture thick, pale, falls slowly)

👉 This step decides if cake is fluffy or dense

4. Sift flour + matcha + salt (2 times)
5. Fold gently:
   • Use spatula
   • Fold in batches
   • DO NOT overmix (or cake collapses)
6. Add warm milk + butter:
   • Mix small portion first
   • Then fold back → keeps volume
7. Bake:
   • 170°C (340°F) – 25–30 mins
   • No opening oven early ❌
8. Cool completely → slice into 2–3 layers

🍓 STEP 2: Raspberry Gel (Clean Layers)

1. Bloom gelatin in cold water (5–10 mins)
2. Cook raspberries + sugar + lemon:
   • Medium heat 5–7 mins
   • Mash slightly
3. Strain (optional for smooth texture)
4. Add gelatin (while warm, NOT boiling)
5. Pour into tray → thickness ~0.5–1 cm
6. Chill until set (1–2 hours)

👉 Cut into cake-size disk

🍦 STEP 3: Cream Cheese Mousse

1. Beat cream cheese + sugar → smooth (no lumps)
2. Add vanilla
3. Whip heavy cream separately:
   • Soft peaks only (not stiff)
4. Fold whipped cream into cheese:
   • Gentle folding → airy texture

👉 Final texture: light but stable

🍯 STEP 4: Syrup

• Heat water + sugar until dissolved
• Add lemon juice
• Cool

👉 Used to keep sponge moist

🧱 STEP 5: ASSEMBLY (Professional Method)

Layering Order:

1. Layer 1 – Sponge
   • Brush syrup
2. Layer 2 – Cream
   • Spread evenly
3. Layer 3 – Raspberry Gel
   • Place precisely
4. Layer 4 – Cream
5. Layer 5 – Sponge
   • Repeat

👉 Use cake ring for clean edges
👉 Press lightly to remove air gaps

❄️ STEP 6: Chill

• Refrigerate minimum 4–6 hours (best overnight)

👉 This step = sharp layers + stable texture

✨ DECORATION IDEAS

• Fresh raspberries
• Matcha crumbs
• Mint leaves
• Light dusting matcha powder

⚡ PRO TECHNIQUES (IMPORTANT)

• Matcha quality = color + bitterness balance
• Do NOT overbake sponge → dry cake
• Gelatin must not boil → loses strength
• Always chill between steps for clean layers

🍽 TEXTURE BREAKDOWN

• Sponge: soft, airy
• Cream: smooth, slightly tangy
• Raspberry: bright, juicy, slightly firm

👉 Every bite = contrast + balance

🔢 NUTRITION (Approx / slice)

• Calories: 320–400 kcal
• Fat: medium-high
• Sugar: moderate

💥 FINAL RESULT

👉 Clean, aesthetic layers like a high-end bakery
👉 Flavor profile: earthy matcha + fresh tart raspberry + creamy balance
👉 Not too sweet → very “premium dessert vibe”