Hi!
Matcha & Raspberry Cake Bars.
August is the time when nature generously gifts us with juicy and sweet raspberries. These delicate fruits, full of summer sunshine, pair perfectly with the bold, earthy taste of matcha, creating a truly unique flavor combination. In today’s recipe for Matcha & Raspberry Cake Bars, we’ll blend the slightly bitter notes of green tea matcha with the freshness of raspberries, resulting in a delightful, light, and healthy treat. It’s the perfect combination for summer days – not only does it look beautiful on the plate, but it also captivates with its extraordinary taste. Let’s dive into this recipe!
For the base:
- 1 1/2 cups almond flour or cookie crumbs – as is
- 1/2 cup pecans nuts
- 1/3 cup unsalted butter, melted
- 1/4 cup xylitol granulated sugar / or any other
For the raspberry layer:
- 2 cups raspberries (fresh or frozen)
- 1/4 cup honey
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons water
For the vanilla mousse:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar xylitol
- 1 teaspoon pure vanilla extract – plain
- 1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons water
For the matcha layer:
- 1 cup heavy cream
- 1/4 cup xylitol granulated sugar
- 2 tablespoons matcha green tea powder – good quality
- 1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons water
Instructions:
Prepare the base:
Blend the nuts until finely chopped and combine with the almond flour (or cookies if using) and butterPlace in the bottom of a square baking tin with paper measuring 8×8 inches (20×20 cm). Chill in the fridge.
Raspberry layer:
Blend the raspberries with the sugar and lime juice. Strain the mixture through a sieve to remove the seeds.
Gently heat the raspberry puree, then add the swollen gelatin. Stir until the gelatin has completely dissolved.
Pour into the base and return to the fridge to set.
Vanilla mousse:
Whip the heavy cream with the icing sugar.
Heat the swollen gelatin until dissolved, then cool slightly and mix with the whipped cream and vanilla extract.
Pour gently over the raspberry layer and chill.
Matcha layer:
Whip the heavy cream and sugar until soft peaks form.
Sift the matcha powder to avoid lumps and stir until smooth.Heat the dissolved gelatin until dissolved, set aside to cool slightly, then stir into the matcha cream mixture.
Carefully spread over the vanilla mousse layer and chill for a few hours or overnight.
Garnish with a sprinkle of matcha powder, fresh raspberries or whipped cream, if desired.
Enjoy !
