[Japanese Koyamaen Matcha Tofu Genmai Crispy Cake] | AW Patisserie Matcha Japanese-Style Birthday Cake | A Wholesome Choice

Japanese Koyama-en Matcha Tofu Genmai Crunchy Cake

Rich Layers: Homemade rich Koyama-en matcha sauce, matcha chocolate genmai crispy shell, Koyama-en matcha cream (low sugar), tofu mousse, matcha chiffon cake

Superior ingredients: Made with Japanese Koyama-en matcha for a rich tea flavor.

Healthy and guilt-free: Moderately sweet, no raw eggs, safe for pregnant women to enjoy.

As a matcha lover, I just visited Uji, the home of matcha, for a tour.

I learned about the cultivation and production process of matcha.

The reason matcha is so vibrant green

is because tea farmers cover the tea trees for about 3-4 weeks before harvest.

This increases the production of L-theanine and chlorophyll.

After harvesting, it undergoes steaming and drying.

Finally, it's finely ground into powder.

To ensure the quality of the tea leaves (avoiding old leaves and stems).

The harvesting process relies heavily on manual labor.

Production is increasingly precious 🍃

The top layer is homemade rich Japanese Koyama-en matcha sauce.

The outer layer is coated with matcha genmai chocolate crispy shell.

The aroma of matcha and genmai complement each other perfectly.

In the middle are extremely low-sugar Koyama-en matcha cream and smooth tofu mousse.

With a soft matcha chiffon cake as the base.

The layers are rich.

The lingering aftertaste of matcha tea fills the mouth.

*No raw egg ingredients, suitable for pregnant women.

Layers:

Japanese Koyama-en matcha crispy shell

Genmai crisps

Homemade rich Japanese Koyama-en matcha sauce

Japanese Koyama-en matcha cream (low sugar)

Smooth tofu mousse

Matcha chiffon cake