Matcha Concord Cake
(มัทฉะคอนคอร์ดเค้ก)

1.Preheat the oven to 100°C and line a baking tray with parchment paper.

2.Lightly beat the egg whites until they begin to foam.

3.Mix a pinch of cream of tartar with sugar, then add the sugar one spoonful at a time, beating continuously until you achieve a firm meringue with stiff peaks.

4.Sift icing sugar and matcha powder together, then gently fold them into the meringue until evenly combined.

5.Transfer the meringue to a piping bag fitted with a 1 cm nozzle. Pipe two 6-inch circles for the cake layers and pipe straight lines of 3-inch and 1-inch lengths for decorating the cake. Bake for 2 hours. Once done, turn off the oven, crack the door slightly open, and let the meringue cool slowly for an additional hour.

6.For the matcha whipped buttercream, let the butter and cream cheese sit at room temperature for about 20 minutes to soften slightly.

7.Melt the white chocolate in the microwave, then mix in the matcha powder until smooth.

8.Beat the butter and cream cheese together until creamy. Gradually add the matcha white chocolate mixture and beat until combined.

9.Slowly add the whipping cream in two additions, beating until smooth and fluffy. Stop immediately once the mixture is smooth to avoid overmixing.

10.Transfer the buttercream to a piping bag. Pipe an even layer over the first meringue circle, place the second circle on top, and cover it with another layer of buttercream. Use the remaining buttercream to cover the sides of the cake, ensuring a smooth finish.

11.Decorate the sides of the cake with the meringue sticks. Chill in the refrigerator for 1 hour before serving.