+33 (0) 1 43 94 97 91

Free delivery in France from 85€ incl. taxes ! - Shipping under 24-48h !



favorite_border 0


My cart

No products

0,00 € Total

Free shipping from 85 €*

* In mainland France Continue

cake marbré matcha chocolat blanc du Matcha Café

Marble cake with matcha and white chocolate by Matcha café

Ingredients pour 1 cake

For the white cake batter 
  • 50g of unsalted butter
  • 100g of egg yolk 
  • 130g of white sugar
  • 75g of full fat liquid cream
  • 120g of T45 flour
  • 3g of baking powder

For the matcha batter 

  • 45g of unsalted butter
  • 40g of egg yolk
  • 120g of white sugar
  • 60g of full fat liquid cream
  • 60g of T45 flour
  • 1g of baking powder
  • 10 g of superior matcha

For the glaze

  • 330g of Cacao Barry pâte à glacer ivory
  • 120g of white chocolate
  • 10 g of superior matcha
  • white chocolate shavings


1. Preheat the oven to 170°C.

2. To make the neutral batter: Slightly melt the butter for 30 seconds in the microwave and let it cool down. It should not be completely melted but softened so make sure to melt it carefully. Use a mixing bowl to weigh the egg yolks. Agg the sugar and mix well until it has whitened. Add the cream and mix. Add the flour and baking powder that were sifted beforehand and mix again. Once the batter has an homogeneous consistency, add the cooled butter and mix everything together one last time. Fill a piping bag with the cake batter and set aside at room temperature.  

3. To make the matcha flavored batter: Repeat step 2 using the ingredients for the matcha batter and incorporate the matcha powder with the flour and baking powder.

4.Assembling the marble cake: Butter a cake mold with softened butter using a brush and sift a bit of flour over the mold. Make sure to tap your cake mold to remove any excess flour and avoid any lumps. Pipe out a first layer of neutral cake batter at the bottom of the mold, followed by a layer of matcha cake batter and repeat until there is no batter left. Ideally, it should not go higher than ¾ of the mold.

5. To accentuate the rising process of the cake and obtain a fluffier cake, add a cylinder of butter on top of the batter before placing the cake in the oven. To do so, place approximately 50g of softened butter in a piping bag and pipe out.

6. Baking: Bake at 170°C for 10 minutes, lower the temperature to 160°C and bake for 45 minutes. 

7. Making the glaze: Melt the ivory glaze and white chocolate together and mix until obtaining an homogeneous mix. Add the matcha powder. Once the baked cake has cooled down, place it on an oven shelf with a cooking receptacle such as a plate below. Pour a first layer of glaze over the cake and set in the refrigerator for a few minutes. Repeat the remaining glaze and set in the refrigerator to harden. If you do not have pâte à glacer ivory, make a glaze with 300g of white chocolate, 25g of neutral oil and 5g of matcha. Slightly heat up the chocolate and mix all the ingredients together. Once the glaze temperature reaches 25°C and pour over the cake as explained above. 

Enjoy !

Product added to cart