Part 1: Matcha Jaconde Sponge
  • 200g Aquafaba liquid
  • 300g Vegan Eggs
  • 200g Almond Flour
  • 200g Confectioner’s Sugar
  • 24g Matcha (Japanese)
  1. Sift together all the dry ingredients. Reserve.
  2. Whip Aquafaba to medium peaks.
  3. At the same time whip vegan egg to soft peaks.
  4. Sift in dry ingredients. Folding gently in 2-3 stages.
  5. Fold in whipped aquafaba.
  6. Spread onto ½ sheet tray lined with a silicone mat.
  7. Bake at 200°C/392°F for approx. 6 min.
  8. Cool & remove silicone mat.
  9. Cut out 5cm disc. Reserve in an airtight container until ready to use.
Part 2: Matcha Cream
  • 1000g- Cashew Milk (unsweetened)
  • 200g Granulated sugar
  • 240g Vegan egg
  • 100g Corn starch
  • 20g Matcha (Japanese)
  1. Combine vegan egg, sugar & cornstarch to make a smooth paste. Reserve.
  2. Bring Cashew Milk to a simmer.
  3. Stream over egg & sugar mixture.
  4. Return to heat. Cook until thick.
  5. Take off heat & add matcha. Blend with immersion blender.
  6. Transfer to a heat-proof container & Cool down.
Part 3: Stellar Whipped Ganache
  • 808g Coconut cream (minimum 25% fat or more)
  • 200g Granulated sugar
  • 5g- Pectin Nh
  • 140g Natural Almond protein powder
  • 112g deZaan stellar cocoa butter
  • 808g Coconut cream (minimum 25% fat or more)
  1. In a bowl, add cocoa butter, almond powder. Set aside until ready to use.
  2. In a saucepan, add 1st coconut cream, sugar and pectin. Bring to a boil.
  3. Pour over cocoa butter & almond powder. Blend with immersion blender until smooth.
  4. Add 2nd cream to mixture and blend until well combined. Strain mixture & store over-night.
  5. When ready to use the ganache, add desired quantity to a cold mixing bowl. Whisk until medium/ hard peaks.
  6. Use immediately after whipping.
Part 4: Assembly
  1. Once all components have been made, start adding a thin layer of matcha cream to the bottom of the glass.

  2. Place jaconde at the center of the cream.

  3. Soak lightly with the coffee.

  4. Pipe stellar whipped ganache (thin layer) over the top.

  5. Set in refrigerator for 5 min to achieve a straight layer.

  6. Repeat step 1-5 twice more until the glass is filled to the rim.

  7. Allow to set in refrigerator prior to serving.

  8. Finish by dusting with both matcha & deZaan Crimson Red Cocoa Powder.


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