Daily Cooking Quest

easy Indonesian recipes

Matcha Pound Cake with Adzuki Cream

Matcha (green tea powder) and adzuki (red bean) is a great match in almost anything you can think off, so of course they are going to be a perfect pair in this matcha pound cake and adzuki cream. For the pound cake, I am using the matcha condensed milk pound cake in my previous post. If you have a great recipe for a matcha sponge cake, you can use that as well. So, let’s dive into this super easy and super delicious adzuki cream.

Matcha Pound Cake with Adzuki Cream

Matcha Pound Cake with Adzuki Cream

For the cream, we need 100 ml (6 tablespoon + 2 teaspoon) whipping cream and 200 gram anko (red bean paste). You can use store bough anko, or make your own following my recipe. First, whip the cream with a whisk (either hand whisking or with electric mixer should work just as fine) until stiff, then fold in the anko into a uniform mixture.

Matcha Pound Cake with Adzuki Cream

Matcha Pound Cake with Adzuki Cream

Before assembling the cake, it is better if you let the cake chill in the fridge, so I usually bake the cake a day ahead, chill, then assemble the next day. I cut my pound cake into 3 layers, do try to make the three layers to have equal height, I think I need more practice on this myself :) Sandwich a layer of cream in between two layers of pound cake, so from bottom to top is like this: pound cake layer, cream layer (using 13 of cream), pound cake layer, cream layer (using 13 of cream), and finally pound cake layer. Cover the cake with the remaining 13 of cream. To make sure the cream holds better, it is a good idea to chill the assembled cake in the fridge for 2 hours before serving. To be honest, my cake decorating skill sucks big time, so with one cake and one serving of cream, I am sure you can go ahead and decorate your cake with better result.

Matcha Pound Cake with Adzuki Cream

Matcha Pound Cake with Adzuki Cream

Matcha Pound Cake with Adzuki Cream

Categories:

Cuisine:

Prep Time: 15 mins

Total Time: 15 mins

Serves: 8

Ingredients

  • 1 matcha pound cake (use this recipe)
  • 100 ml (6 tablespoon + 2 teaspoon) whipping cream
  • 200 gram anko (red bean paste) (use this recipe)

Instructions

  1. Cut pound cake into 3 layers.
  2. Make the adzuki cream: Whisk the whipping cream until stiff, then fold in the anko and mix into a homogenous mixture.
  3. Assemble the cake: From bottom to top: 1 layer of pound cake, 1/3 of a adzuki cream, 1 layer of pound cake, 1/3 of adzuki cream, final layer of pound cake. Cover the cake with the remaining 1/3 of adzuki cream.
  4. Chill the cake for 2 hours. Cut and serve.

Comments

  • Marvellina says:

    Thank you for stopping by Anita. I love anything Matcha :) This combo is a killer I bet!! adzuki cream ??? yes please. You always have the most tantalizing food !!!

    • Anita says:

      You are welcome Marv :) Haha, yes, I love matcha + adzuki in everything, ice cream, bread, cake, etc.

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