Matcha Cube with a Secret Red Ribbon

It's up to you.

10 detailed steps, from preparation to service.

1. Prepare the biscuit

   Heat the oven to 175 °C, conventional oven setting (no fan). Line the square mold with 20 cm of baking paper. Melt the 40 g of butter and add the 30 g of milk. Leave to cool for 5 minutes.

2. Whisk the eggs

   Break the 4 eggs one by one in a small bowl and then pour them into a bowl. Add the 120 g of sugar and fudge to the beater for 6 to 8 minutes, until the pale mixture triples in volume and forms a tape as it settles down.

3. Incorporating Matcha

   Mix together the 120 g of flour and the 8 g of matcha. Incorporate them in three additions by lifting the dough with the spatula. Mix two tablespoons of dough with the warm butter and milk, then gently pour into the bowl.

4. Cook and cool

   Pour into the pan, equalize and cook for 18 to 20 minutes. The center should rise under a slight pressure of the finger. Unmold on a rack after 10 minutes, remove the paper and wait 45 minutes for the sponge to be cold.

5. Form four squares

   Cut the biscuit into four 10 x 10 cm squares with a clean ruler and a toothed knife. Only equalizes overly marked bumps, without unnecessarily thinning the layers.

6. Whip the cream

   Whisk the 150 g of mascarpone, the 100 g of cold cream, the 30 g of icing sugar and the vanilla spoon until the cream holds at the end of the whisk. Reserve 35 g of white cream for the outer ribbon and 120 g for the green cover.

7. Building the Red Heart

   Place a first square on the plate. Spread about one-third of the remaining cream, in a 5 mm layer. Drop one third of the 90 g of jam in the center and spread leaving 1 cm without jam near the edges. Restart on two more squares, then close with the fourth. Press very lightly.

8. Cover the cube

   Mix the 4 g of matcha in the 120 g of reserved cream and mix with the spatula. Thin layer on the four sides and top of the cube. Keep the angles flexible and small traces of spatula; it is not a fondant.

9. Lay the edible ribbon

   With the 35 g of reserved white cream and a small spatula, draw two strips 1 cm wide that cross on top and go down to the sides. The ribbon is flat, without knots or supports. Refrigerate at least 2 hours.

10. Revealing the layers

    Cut with a hot knife and then wiped. Each part must show the four green layers, the three thin layers of white cream and the red jam. Wipe the blade between the cuts to keep the colors sharp.