Mini Matcha-Raspberry Christmas Trees

Ingredients :

For the sponge cake:

• 4 eggs
• 100 g sugar
• 100 g flour
• 30 g melted butter (cooled)

For the vanilla mascarpone whipped cream:

• 250 ml of whole liquid cream (very cold)
• 250 g mascarpone
• 30 g sugar
• 1 vanilla pod or 1 tsp vanilla extract

For the matcha mascarpone whipped cream:

• 250 ml of whole liquid cream (very cold)
• 250 g mascarpone
• 30 g sugar
• 10 g of UMIKA culinary matcha

For homemade jam (optional, or use a ready-made red fruit jam):

• 150 g raspberries
• 150 g strawberries
• 100 g sugar
• 1 tbsp lemon juice

For decoration:

• Redcurrants (or other small red fruits)
• Small sugar stars or other edible decorations
• Icing sugar
• Star shaped candle

 

Preparation :

1. Prepare the sponge cake:

1. Preheat the oven to 180°C (gas mark 6). Butter and flour a sponge cake mold.
2. Whisk the eggs and sugar in a bain-marie until they become frothy and white (sabayon base). Remove from the bain-marie and continue whisking until the mixture cools.
3. Sift the flour and gently incorporate it with a spatula.
4. Melt the butter, then let it cool completely. Important: If the butter is still hot, it could cause the dough to collapse and compromise the lightness of the sponge cake.
5. In a separate bowl, mix a small portion of the dough with the cooled butter. This will help to incorporate the butter well without breaking the airy structure of the dough.
6. Then incorporate this mixture into the rest of the dough, still delicately.
7. Pour into the mold and bake for 15 to 20 minutes, until the sponge is lightly browned. Leave to cool.

2. Prepare the homemade jam (if chosen):

1. Heat the raspberries, strawberries, sugar and lemon juice in a saucepan over low heat.
2. Mash the fruit with a fork or potato masher, then cook for about 10 minutes until thick. Leave to cool.

3. Prepare the whipped cream

Vanilla Chantilly:

1. Whip the very cold liquid cream with the mascarpone, sugar and vanilla.
2. Continue until you obtain a firm but airy texture.

Matcha whipped cream:

1. Mix the matcha with the mascarpone to avoid lumps.
2. Add the very cold liquid cream and the sugar, then whisk until you obtain a firm texture.

4. Assembling the mini trees:

1. Cut out 4 circles of decreasing sizes from the sponge cake for each tree (large for the base and small for the top).
2. Assemble the trees by alternating the layers: sponge cake, thin layer of jam, vanilla whipped cream. Continue until you form a pyramid for each tree.
3. Cover the entire pyramid with vanilla whipped cream, giving it a conical shape using a piping bag and a spatula.

5. Decorating the trees

1. Using the matcha whipped cream and a round piping bag, make small upward drops (from top to bottom) to imitate the leaves of the fir tree.
2. Add a touch of vanilla whipped cream on top to simulate snow.
3. Decorate with redcurrants (Christmas baubles), sugar stars and sprinkle with icing sugar for a snowy effect.
4. Finish by placing a star-shaped candle on top of each tree.

 

Place your trees in the fridge until ready to serve. Enjoy your meal and happy holidays! 🎄