Matcha, Green Apple, Grape and Dill Tart Cake

Separate 3 eggs and keep the yolks and whites in separate bowls.

Add 3 g lemon juice to the whites in a clean, dry bowl.

Chill the whites in the freezer for about 15 minutes.

Remove while the whites are still soft, then add 30 g caster sugar.

Warm 30 g corn oil to about 70°C, then whisk in 8 g matcha.

Add 55 g milk and stir until combined.

Sift in 50 g cake flour and mix until smooth.

Mix in 3 egg yolks and cover the bowl to keep it away from light.

Beat the chilled egg whites and sugar with an electric mixer.

Whip with an electric mixer until smooth, with small firm peaks.

Stop before the meringue becomes dry or clumpy.

Add one third of the meringue to the yolk batter.

Mix gently to lighten the matcha batter.

Pour the mixture back into the remaining meringue.

Fold from the bottom until no white streaks remain.

Pour the batter into an ungreased 6-inch pan without a nonstick coating.

Tap the pan gently to release large air bubbles.

Bake in a preheated conventional oven at 145°C for 50 minutes.

Invert the pan on a rack and let the cake cool completely.

Mix 60 g softened butter with 20 g icing sugar until smooth.

Sift in 25 g almond flour, 85 g cake flour and 2 g salt.

Add 15 g egg yolk and mix just until a dough forms.

Wrap and refrigerate the dough for 1 hour.

Roll the chilled dough evenly between two sheets of parchment.

Line a tart pan with a base wider than the 6-inch cake.

Press the dough against the base and sides, then trim the excess.

Prick the base evenly with a fork.

Mix 40 g softened butter with 30 g icing sugar until smooth.

Add 35 g beaten whole egg and mix until combined.

Mix in 50 g almond flour.

Transfer to a piping bag and spread evenly inside the tart shell.

Place the tart in a preheated conventional oven at 160°C.

Bake for 25 minutes, until the shell and filling are cooked and golden.

Set on a rack and allow the tart to cool completely.

Unmold carefully to keep the shell intact.

Wash, peel and core the green apples, then weigh out 150 g of flesh.

Cut the apples into small dice.

Hold briefly in lightly salted water, then drain before cooking.

Wash a little fresh dill, drain and chop finely.

Place 150 g diced apple and 150 g green apple purée in a saucepan.

Cook over low heat, stirring gently, until the apple is tender but holds its shape.

Weigh out 250 g of the cooked mixture and reserve any excess separately.

If short, add purée and warm gently to obtain 250 g of mixture.

Soak 5 g of 230 Bloom sheet gelatin in cold water for 5–7 minutes, then squeeze out the water.

Let the 250 g apple mixture cool slightly while remaining warm.

Stir the gelatin into the warm mixture until completely dissolved.

Add a little chopped dill and stir until evenly distributed.

Pour the filling into a 5-inch ring with a securely lined base.

Level the surface and let the filling cool slightly.

Refrigerate for at least 3 hours.

Unmold only when the insert is firm enough to lift out in one piece.

Unmold the cooled matcha cake and slice it horizontally into three layers.

Wash the green grapes, peel them and pat dry.

Unmold the set apple insert.

Keep the prepared white cake cream and matcha piping cream refrigerated.

Spread a thin layer of white cream over the tart base.

Place the first matcha cake layer on top.

Pipe a cream border and place the apple insert inside it.

Fill the gaps with cream, then add the second cake layer.

Spread white cream evenly over the second cake layer.

Arrange the peeled grapes in a single layer inside the cake edges.

Fill the gaps between the grapes with cream.

Add the third cake layer and align the stack.

Cover the top and sides with white cream.

Smooth the frosting into an even finish.

Chill for about 1 hour to firm up the cream.

Pipe matcha cream borders around the base and top.

Pipe cooled matcha drip glaze around the edge to make gentle drips.

Arrange green apple balls and grapes on top if desired.

Add a few dill sprigs and edible flower decorations and pearls if using.

Cut the chilled cake into 8 portions with a warm, dry knife.