matcha tres leches cake

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i usually make some sort of red, white, and blue dessert on the fourth of july. in the past i’ve made this hidden american flag cake and this star-shaped trifle with strawberries and blueberries.

this year is different. i’m not feeling very patriotic. we have a president who has admitted — BOASTED — about committing sexual assault. a president who has spent 1/5 of his administration golfing. a president who every day tweets something increasingly petty, racist, or violent. a president who has undermined international progress on climate change, fired the FBI director for lack of personal loyalty, and perhaps worst of all, forgotten that america is a nation of immigrants. it’s hard for me to celebrate our country when the person who represents it is such an awful human being.

there are lots of reasons why america is an amazing place, and i’m not saying we should boycott independence day. but while you’re eating hot dogs and watching fireworks, take time to remind yourself of our country’s flaws. we can show america our love by devoting ourselves to fighting trump and his agenda. call your representatives and tell them you oppose trumpcare. donate to one of these organizations. vote in upcoming elections. educate yourself and others on current events.

this cake is latin american and asian fusion; it combines tres leches, a popular latin american cake, with matcha, green tea powder from japan. it is delicious and perfect if you want to embrace all the different cultures that make up our country.

cake

  • 3/4 cup sugar
  • 4 eggs
  • 1 1/4 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp matcha powder

soak

  • 1/3 cup sweetened condensed milk
  • 1/3 cup evaporated milk
  • 1/2 cup coconut milk
  • 1/2 tsp coconut extract

frosting

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 tsp coconut extract
  • 1 tbsp matcha powder

for the cake, preheat the oven to 350º. grease two 6-inch baking pans and line with parchment paper. whip the sugar and eggs together in a stand mixer until light and thickened, around 5 minutes. whisk together the flour, baking powder, salt, and matcha powder in a separate bowl, then fold them into the egg mixture. divide evenly between the pans and bake for 20 minutes. let cool in the pan.

for the soak, whisk all ingredients together. poke holes in the tops of the cooled cakes with a chopstick, then brush the soak onto each cake. it’s gonna seem like a huge amount, but make sure you keep going until all of the soak is gone. stick the cakes in the fridge while you make the frosting.

for the frosting, whip the heavy cream in a stand mixer until stiff peaks form. add the powdered sugar and coconut extract. place one cake layer face up on a 6-inch cake board. spread with frosting, then top with the other cake layer, face down (this ensures a flat top). cover the whole cake with frosting. add the matcha powder to whatever is left of the frosting and use it to pipe a border around the top of the cake.

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