Matcha Raspberry Dome Cake: A Perfect Blend of Flavors and Elegance

Introduction to Matcha Raspberry Dome Cake

When it comes to making a dessert that’s both visually impressive and deliciously unique, the Matcha Raspberry Dome Cake is a standout choice. This cake brings together the earthy, slightly bitter notes of matcha with the vibrant, tart sweetness of raspberries. Its visually stunning dome shape makes it an excellent centerpiece for any special occasion, from birthdays to holiday gatherings.

The beauty of this dessert lies not only in its striking appearance but also in the delicate balance of flavors and textures. The raspberry insert brings a burst of freshness, the sponge cake provides a light, airy base, and the matcha mousse adds a smooth and creamy contrast. Whether you’re a professional baker or an enthusiast, creating the Matcha Raspberry Dome Cake will definitely leave a lasting impression on anyone who tastes it.

Origin of Matcha Raspberry Dome Cake

Matcha, a finely ground powder made from green tea leaves, has been a staple of Japanese culture for centuries. Known for its vibrant green color and unique flavor, matcha has been used in traditional Japanese tea ceremonies for generations. In recent years, matcha has become a popular ingredient in desserts worldwide, as it offers a healthy and sophisticated flavor profile that pairs well with a variety of ingredients.

Raspberries, on the other hand, are a much more globally widespread fruit. Their sweet-tart nature makes them an ideal companion for richer desserts, as they provide a refreshing contrast. The combination of matcha and raspberries is not a traditional pairing in the same way that, say, chocolate and raspberry might be, but it brings a modern twist to classic dessert ideas.

The Matcha Raspberry Dome Cake is a contemporary creation that brings together these two powerful ingredients. Inspired by the growing trend of matcha in Western desserts, this cake combines Japanese tradition with global influences to create something truly exceptional.

Ingredients for Matcha Raspberry Dome Cake

This recipe is designed to yield 6-8 servings, depending on the size of your dome mold. The process requires careful attention to detail, but the result is a beautiful, show-stopping dessert. Below are the ingredients you’ll need for each component of the cake.

Raspberry Insert:

• 1 cup (about 125g) fresh or frozen raspberries
• 2 tablespoons (25g) granulated sugar (adjust to taste)
• 1 teaspoon lemon juice
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water

Simple Sponge Cake Base:

• 1 large egg
• 3 tablespoons (38g) granulated sugar
• ¼ cup (30g) all-purpose flour
• ⅛ teaspoon baking powder
• Pinch of salt
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Matcha Mousse:

• 4 oz (113g) good-quality white chocolate, finely chopped
• 1 cup (240ml) heavy whipping cream, divided
• 1 ½ teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 ½ tablespoons high-quality culinary grade matcha powder
• 2 tablespoons hot water (not boiling)
• 2 tablespoons (25g) granulated sugar (optional, adjust based on white chocolate sweetness)
• Pinch of salt

For Garnish (Optional):

• Fresh raspberries
• White chocolate shavings or drizzle
• Dusting of matcha powder or powdered sugar

Step-by-Step Directions and Preparation Method

1. Prepare the Raspberry Insert (Start Ahead)

The raspberry insert is the key to the unique flavor profile of this cake. It provides a burst of tartness in contrast to the creamy matcha mousse.

1. Bloom the gelatin: In a small bowl, sprinkle 1 teaspoon of gelatin over 1 tablespoon of cold water. Allow it to bloom for about 5-10 minutes.
2. Cook the raspberries: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture simmers, about 5-8 minutes.
3. Strain the mixture: Use a fine-mesh sieve to strain the raspberry mixture, extracting the smooth puree and discarding the seeds.
4. Dissolve the gelatin: Return the raspberry puree to the saucepan, add the bloomed gelatin, and stir over low heat until completely dissolved. Avoid boiling.
5. Freeze the insert: Pour the raspberry mixture into a smaller silicone mold and freeze until solid, at least 2-3 hours.

2. Prepare the Sponge Cake Base

The sponge cake serves as the base for the mousse, offering a light, airy texture that perfectly complements the richness of the matcha mousse.

1. Preheat the oven: Set the oven to 350°F (175°C) and line a small baking sheet with parchment paper.
2. Whisk the egg and sugar: In a mixing bowl, beat the egg and sugar using an electric mixer on high speed until the mixture is pale, thick, and tripled in volume (about 5 minutes).
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
4. Fold in the dry ingredients: Gently fold the dry ingredients into the egg mixture in two additions, careful not to deflate the batter.
5. Add milk and vanilla: Stir in the milk and vanilla extract until just combined.
6. Bake the sponge: Spread the batter thinly and evenly on the prepared baking sheet. Bake for 10-15 minutes, or until the sponge is golden and springs back when touched.
7. Cut out the sponge circle: Once cooled, use a round cookie cutter to cut out a circle of sponge cake that fits inside your larger dome mold. Set aside.

3. Prepare the Matcha Mousse

The matcha mousse is the star of this cake, offering a smooth, creamy texture and a vibrant green color.

1. Melt the white chocolate: Place the chopped white chocolate in a heatproof bowl. Heat ½ cup of cream in a small saucepan until it begins to simmer, then pour over the chocolate. Let sit for a few minutes, then whisk until smooth.
2. Bloom the gelatin: Sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5-10 minutes.
3. Make matcha paste: In a small bowl, whisk the matcha powder with 2 tablespoons of hot water until smooth.
4. Combine gelatin and chocolate: Add the bloomed gelatin to the slightly cooled white chocolate mixture, whisking until dissolved.
5. Whisk in matcha: Stir the matcha paste into the white chocolate mixture, ensuring it’s fully incorporated.
6. Whip the cream: In a chilled bowl, whip the remaining ½ cup of cream until soft peaks form.
7. Fold the whipped cream: Gently fold the whipped cream into the cooled matcha-white chocolate mixture until well combined, being careful not to overmix.

4. Assemble the Dome Cake

Now comes the fun part—assembling the beautiful dome cake.

1. Fill the dome mold: Pour half of the matcha mousse into the large dome mold. Use a small spatula to spread the mousse up the sides, ensuring there are no air pockets.
2. Add the raspberry insert: Carefully unmold the frozen raspberry insert and press it gently into the center of the mousse.
3. Finish filling the mold: Pour the remaining matcha mousse around and over the raspberry insert, smoothing the top.
4. Place the sponge base: Place the cut sponge circle on top of the mousse, pressing gently to ensure it adheres.
5. Freeze the cake: Cover the mold tightly with plastic wrap and freeze the entire cake until solid, at least 6 hours or overnight.

5. Unmold and Garnish

Once the cake is frozen solid, it’s time to unmold and add the finishing touches.

1. Peel away the mold: Carefully peel the silicone mold away from the frozen dome cake.
2. Let it thaw: Place the cake on a serving plate and let it thaw in the refrigerator for 30-60 minutes before garnishing.
3. Garnish the cake: Drizzle melted white chocolate over the cake, sprinkle with matcha powder or powdered sugar, and add fresh raspberries for extra flair.

6. Serve

When ready to serve, slice the cake using a sharp knife dipped in hot water for clean cuts. Serve chilled for the best texture.

Variations of Matcha Raspberry Dome Cake

While the Matcha Raspberry Dome Cake is already a showstopper, there are several variations you can try to put your own twist on this classic recipe:

• Chocolate Matcha Dome Cake: Swap out the white chocolate for dark chocolate to create a rich contrast with the matcha mousse.
• Fruits of the Forest: Use a variety of berries instead of just raspberries for a mixed berry insert.
• Vegan Matcha Dome Cake: Replace the heavy cream with coconut cream and use a vegan-friendly white chocolate alternative to make the dessert plant-based.

FAQs About Matcha Raspberry Dome Cake

Q: Can I use frozen raspberries for the insert?
A: Yes, frozen raspberries work just as well as fresh raspberries in this recipe.

Q: How long can I store the Matcha Raspberry Dome Cake?
A: Leftovers can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly to prevent it from drying out.

Q: Can I make this cake in advance?
A: Yes, the cake needs to freeze for at least 6 hours, but it can be made up to 2 days in advance and stored in the freezer until ready to serve.

Conclusion

The Matcha Raspberry Dome Cake is a truly unique dessert that combines the best of both worlds: the earthy flavor of matcha and the bright freshness of raspberries. With its visually stunning dome shape, it’s sure to impress at any event. While it does require time and attention to detail, the results are more than worth the effort. The balance of flavors, textures, and colors makes this cake a standout creation in any dessert lover’s repertoire. Whether you’re celebrating a special occasion or simply indulging in something extraordinary, the Matcha Raspberry Dome Cake is a decadent choice that will leave a lasting impression.

Matcha Raspberry Dome Cake: A Perfect Blend of Flavors and Elegance

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• Author: David Andersson
• Total Time: 4 hours (includes chilling time)
• Diet: Vegetarian

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Description

The Matcha Raspberry Dome Cake is a contemporary creation that brings together these two powerful ingredients. Inspired by the growing trend of matcha in Western desserts, this cake combines Japanese tradition with global influences to create something truly exceptional.

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Ingredients

Raspberry Insert:

• 1 cup (about 125g) fresh or frozen raspberries

• 2 tablespoons (25g) granulated sugar (adjust to taste)

• 1 teaspoon lemon juice

• 1 teaspoon unflavored gelatin

• 1 tablespoon cold water

Simple Sponge Cake Base:

• 1 large egg

• 3 tablespoons (38g) granulated sugar

• ¼ cup (30g) all-purpose flour

• ⅛ teaspoon baking powder

• Pinch of salt

• 1 tablespoon milk

• ½ teaspoon vanilla extract

Matcha Mousse:

• 4 oz (113g) good-quality white chocolate, finely chopped

• 1 cup (240ml) heavy whipping cream, divided

• 1 ½ teaspoons unflavored gelatin

• 2 tablespoons cold water

• 1 ½ tablespoons high-quality culinary grade matcha powder

• 2 tablespoons hot water (not boiling)

• 2 tablespoons (25g) granulated sugar (optional, adjust based on white chocolate sweetness)

• Pinch of salt

For Garnish (Optional):

• Fresh raspberries

• White chocolate shavings or drizzle

• Dusting of matcha powder or powdered sugar

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Instructions

1. Prepare the Raspberry Insert (Start Ahead):

• In a small bowl, sprinkle the 1 tsp gelatin over the 1 tbsp cold water. Let bloom for 5-10 minutes.
• Combine raspberries, 2 tbsp sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture simmers (about 5-8 minutes).
• Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently on the solids to extract maximum puree. Discard seeds/solids.
• Return the smooth puree to the saucepan. Add the bloomed gelatin and stir over low heat until the gelatin is completely dissolved (do not boil).
• Pour the raspberry mixture into the smaller silicone mold.
• Freeze until completely solid (at least 2-3 hours).

2. Prepare the Sponge Cake Base:

• Preheat oven to 350°F (175°C). Line a small baking sheet (like a quarter sheet pan) with parchment paper.
• In a mixing bowl, beat the egg and 3 tbsp sugar with an electric mixer on high speed until pale, thick, and tripled in volume (ribbon stage – about 5 minutes).
• In a separate small bowl, whisk together the flour, baking powder, and salt.
• Gently fold the dry ingredients into the egg mixture in two additions, being careful not to deflate the batter.
• Stir in the milk and vanilla extract until just combined.
• Spread the batter thinly and evenly onto the prepared parchment-lined baking sheet (aim for a rectangle large enough to cut your base circle from).
• Bake for 10-15 minutes, or until the sponge is lightly golden and springs back when gently touched.
• Let the sponge cool completely on the baking sheet on a wire rack.
• Once cool, use a round cookie cutter (slightly smaller than the diameter of your large dome mold) to cut out a circle of sponge cake. Set aside.

3. Prepare the Matcha Mousse:

• Place the finely chopped white chocolate in a medium heatproof bowl.
• Heat ½ cup (120ml) of the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the white chocolate. Let sit for 2-3 minutes, then whisk gently until smooth and melted. Set aside to cool slightly.
• In a small bowl, sprinkle the 1 ½ tsp gelatin over the 2 tbsp cold water. Let bloom for 5-10 minutes.
• In another small bowl, whisk the matcha powder with the 2 tbsp hot water until smooth and no lumps remain, forming a paste.
• Add the bloomed gelatin to the slightly warm white chocolate mixture and whisk until fully dissolved.
• Whisk the matcha paste into the white chocolate mixture until well combined and uniform in color. Add the pinch of salt and optional sugar if desired (taste first). Let this mixture cool to room temperature (important!).
• In a separate, chilled bowl, whip the remaining ½ cup (120ml) cold heavy cream with an electric mixer until soft peaks form.
• Gently fold the whipped cream into the cooled matcha-white chocolate mixture in two additions until just combined and no streaks remain. Be careful not to overmix.

4. Assemble the Dome Cake:

• Ensure your large dome mold is clean and dry.
• Pour about half to two-thirds of the matcha mousse into the large dome mold. Use a small spatula or spoon to spread the mousse up the sides of the mold, ensuring there are no air pockets, especially at the bottom (which will be the top).
• Carefully unmold the frozen raspberry insert. Gently press it into the center of the matcha mousse in the large dome mold.
• Pour the remaining matcha mousse over and around the raspberry insert, filling the mold almost to the top, leaving just enough space for the sponge cake base. Smooth the top of the mousse.
• Place the cut sponge cake circle on top of the mousse, pressing gently so it adheres and is level with the top edge of the mold.
• Cover the mold tightly with plastic wrap.
• Freeze the entire dome cake until completely solid (at least 6 hours, but preferably overnight). This is crucial for clean unmolding.

5. Unmold and Garnish:

• Once frozen solid, carefully peel the silicone mold away from the frozen matcha raspberry dome cake. Place the dome (sponge side down) onto a serving plate or cardboard cake round.
• Let the cake thaw slightly in the refrigerator for at least 30-60 minutes before garnishing and serving (this allows it to soften slightly for better texture but remain firm).
• Garnish as desired: Drizzle with melted and slightly cooled white chocolate, sprinkle with matcha powder or powdered sugar, and/or arrange fresh raspberries around the base or on top.

6. Serve:

• Slice the Matcha Raspberry Dome Cake using a sharp knife dipped in hot water and wiped clean between cuts for neat slices that reveal the beautiful layers inside.
• Serve chilled. Leftovers should be stored covered in the refrigerator.

Notes

This Matcha Raspberry Dome Cake blends earthy matcha with the bright tartness of raspberry for a refreshing and elegant dessert. For an extra touch, garnish with edible gold leaf or a dusting of matcha powder before serving. Feel free to experiment with fillings—white chocolate mousse or lychee jelly can create exciting flavor twists!

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-bake
• Cuisine: Fusion

Keywords: Matcha Raspberry Dome Cake