Matcha Cake with Mascarpone Cream and Strawberries

Preparation & Dough

• 1
  First, prepare the brown butter: Melt the butter in a small saucepan over medium heat. Continue heating, stirring constantly, until it foams, turns brown, and develops a nutty aroma (approx. 3-5 minutes). Remove from heat and let cool to room temperature.
• 2
  Preheat the oven to 170 °C top/bottom heat. Line the bottom of a loaf pan with baking paper and grease the sides with a little oil.
• 3
  Stir the cooled brown butter smooth with cane sugar and rapeseed oil. Then stir in the eggs one by one. In a separate bowl, mix flour, baking powder, vanilla, and salt. Alternately stir the dry ingredients with the milk into the butter mixture until a smooth, thick batter forms.

Baking & Garnishing

• 1
  Pour the batter into the prepared pan and bake in the preheated oven for approx. 50 minutes (do a skewer test). Let the cake cool briefly in the pan, then carefully invert it and let it cool completely on a wire rack.
• 2
  For the cream, stir mascarpone smooth with powdered sugar, matcha powder, and a pinch of vanilla. Generously spread the matcha cream over the cold cake and garnish with fresh, sliced strawberries. Enjoy your meal!