Easter Cake with Matcha Topping and Adzuki Whipped Cream
Indulge yourself, your family and friends with this cute Easter cake! It is super easy to make and it will please children and adults alike!
Preparation time: 45 minutes
- 1 pack of cake mix
Matcha topping:
- 250g unbeaten whipped cream
- 1 sachet whipped cream firming agent
- 1 sachet vanilla sugar
- 1 el matcha powder
Adzuki filling:
- 500g unbeaten whipped cream
- 2 sachets whipped cream firming agent
- 1 can sweetened adzuki beans
Chocolate nest:
- 2 packs Monster snack noodles
- 200g dark chocolate
- Easter eggs
Kitchen utensils:
- Piping bag or zipper bag
- Nozzles
- Bake the cake according to the instructions on the package. Let it cool and cut it into three layers.
- Matcha topping
Put 2 to 3 tablespoons of whipped cream with the matcha powder in a bowl and stir until it becomes a paste. Set aside. Put the whipped cream firming agent in a bowl and pour in the whipped cream. Mix until soft peaks are formed. Then add the vanilla sugar and the matcha porridge, and mix until the whipped cream is stiff. Set aside. - Adzuki beans whipped cream
Put the whipped cream firming agent with the whipped cream in a mixing bowl and mix until the whipped cream is stiff. Then mix the adzuki beans with the whipped cream. Set aside. - Chocolate nest
Melt the chocolate in the microwave for half a minute and stir until everything has melted. Break the noodles and stir it through the chocolate. Place the chocolate noodles in a bowl and make a nest. As soon as it is stiff, you can take it out.
Place the first layer of cake on a cake stand. Spread the adzuki cream over the cake until you get the desired consistency. Place the second layer of cake on top and repeat the steps. Flip the third layer over so that the bottom that is straight is facing up.
Place the chocolate nest on the cake. Spray the matcha whipped cream around the nest; if you have a special nozzle, you can spray blades of grass. Place the Easter eggs in the nest.