Buy all ingredients right below the recipe
For the Cake
- 200 g butter
- 120 g cane sugar
- 22 ml rapeseed oil
- 270 g wheat flour (Type 405)
- 1½ tsp baking powder
- ½ tsp vanilla sugar
- Salt
- 120 ml milk
- 3 eggs
For the Matcha Cream
- 250 g mascarpone
- 1 tbsp powdered sugar
- 1 tsp matcha
- ⅓ tsp vanilla sugar
- Strawberries for decoration
Preparation
- 1For the brown butter preparation, slowly melt the butter in a pot, stirring constantly.
- 2When it starts to foam and bubble vigorously, it caramelizes slightly, and small, brown roasted particles form at the bottom, providing an intense flavor. The butter should have a golden-brown color after about 3 minutes.
- 3Remove from heat and let cool to room temperature.
- 4Preheat oven to 170 °C and prepare a loaf pan, lining the bottom with parchment paper and greasing the sides with a little oil.
- 5Add cane sugar and rapeseed oil to the cooled brown butter and stir until smooth, then beat in the eggs.
- 6In a separate bowl, mix flour, baking powder, vanilla, and salt.
- 7Add this mixture along with the milk to the butter mixture and stir everything into a smooth, rather thick batter.
- 8Pour the batter into the prepared pan and bake for about 50 minutes.
- 9Then let it cool slightly in the pan, then turn it out onto a wire rack and let it cool completely.
- 10For the cream, stir mascarpone with powdered sugar, matcha, and vanilla until smooth.
- 11Spread the completely cooled cake with the cream and garnish with strawberry slices.
