Yangmei Matcha Cake with Cocoa Almond Tart

Separate 3 eggs, add 3 g lemon juice to the whites in a clean bowl and freeze for 15 minutes until very cold but not solid.

While the whites chill, whisk 30 g corn oil with 6 g matcha powder until combined.

Add 50 g milk, sift in 45 g cake flour and mix in the 3 yolks until smooth.

Whip the chilled whites with 35 g granulated sugar until smooth with small peaks.

Mix one third of the whites into the matcha batter, pour back into the remaining whites and fold gently until evenly combined.

Pour into an ungreased 6-inch chiffon pan and tap gently to release large bubbles.

Preheat the oven with both top and bottom heat at 130°C and bake for 30 minutes.

Increase both top and bottom heat to 140°C and bake for another 30 minutes.

Set the top heat to 170°C and bottom heat to 140°C and bake for another 8 minutes until cooked through.

Remove the cake, tap the pan gently to release hot steam and invert over an airy rack.

Cool the cake completely, about 60 minutes, preparing the crepe components during this time.

Once cool, release from the pan, cut into two cake layers and trim the upper layer smaller than the lower one for a tapered stack.

Whisk 1 egg with 15 g granulated sugar and 110 g milk.

Sift in 40 g cake flour and stir until no dry flour remains.

Add 10 g corn oil and 5 g concentrated yangmei juice and mix well.

Strain the batter once.

Heat a nonstick pan over low heat, pour in a thin layer of batter and swirl the pan, cooking until the surface sets and the edge lifts easily.

Repeat with the remaining batter, cool the crepes completely, about 15 minutes, and keep covered to prevent drying.

Whip 150 g cold whipping cream with 10 g caster sugar until it holds peaks.

Gently fold in 100 g yangmei jam until evenly combined.

Lay out the cooled crepes and trim the edges into rectangular strips.

Spread a thin layer of yangmei cream and roll gently to make two rolls.

Refrigerate the two rolls for 2 hours until firm enough to transfer onto the cake.

Prepare and bake the tart while the rolls chill.

Mix 55 g softened butter with 25 g icing sugar until smooth.

Sift in 80 g cake flour, 25 g ground almonds and 5 g cocoa powder.

Add 15 g beaten egg and gently bring the dough together without prolonged kneading.

Wrap and refrigerate for 1 hour.

Roll between baking paper until large enough to line the base and sides of the tart pan, fit into the pan and trim the excess.

Prick the base with a fork and keep cool while mixing the almond filling.

Mix 90 g softened butter with 25 g granulated sugar and 2 g salt until combined.

Gradually add 90 g beaten egg, stirring after each addition.

Mix in 90 g ground almonds until evenly combined.

Transfer to a bag, pipe into the raw tart shell and spread evenly.

Bake the shell and filling together in a preheated oven at 160°C for 30 minutes until cooked through.

Cool the tart completely on a rack, about 45 minutes, then remove from the pan.

Wash and dry the fresh yangmei, remove the stones from the fruit used for filling and separate the flesh into pieces.

Spread prepared white cream over the cooled almond tart and center the larger matcha cake layer on it.

Spread white cream over the cake, pipe a ring around the edge and fill the center with yangmei flesh.

Add the smaller matcha layer and place the two chilled crepe rolls parallel on top.

Fill the gaps with white cream to create a tapered shape, then coat the exterior with prepared yangmei frosting.

Smooth the frosting and refrigerate for about 20 minutes to firm it.

If using white drip glaze, spread a little over the chilled top and let it form short drips, using it only when no longer warm.

Pipe white cream borders around the base and rosettes on top.

Place whole fresh yangmei berries that have been patted dry on the rosettes and add edible culinary herb sprigs if desired.

Decorate with small food-grade flowers if desired.

Refrigerate for about 1 hour, or until the cream and fillings are firm.

Cut into 8 portions with a sharp knife, wipe the knife between cuts and serve cool.