I’ve been curious about this cake from The Cake Bible for a long time, so I finally decided it was time to try it! Components (all from TCB) are Green Tea Biscuit Roulade, Green Tea Mousse Cream, Crème Ivoire (glaze), and Green Tea Marzipan.

Stunning!

Beautiful Matthew, How did it taste? Did you take any pictures with a sliced piece of cake?

GASP - Oh Matthew, I adore the way you decorated this cake!  It truly is stunning.

That is beautiful.  You make me want to try it.

Matthew, you should have done that on St. Patrick’s Day! I bet it tasted good. Did you use any food coloring, or did the tea do that?

Matthew, it’s beautiful. Picture perfect. Do tell how it taste!

Thanks everyone! No food coloring, all green tea. The mousse has the strongest green tea flavor—according to TCB, it will fade away overnight though. As you can imagine a sponge cake and whipped cream, it is very soft, light, and subtle. The marzipan is what makes it for me—you want a little taste with each bite. I was thinking this would be fun for St. Patrick’s Day too, this or Sicilian Pistachio. Sorry Darm, no slice picture this time :(

Picture perfect, Matthew!

Unbelievable! I guess it was Matcha, not my Chinese green tea which isn’t very green at all….

Oh wow! This is out of this world stunning! Good work! I love the unusual flavor combination…

Matthew:  Absolutely brilliant.  I love it.  It looks beautiful!  (I almost didn’t click on this post because I don’t like the flavor of green tea…but this cake is just beautiful!)

Wow, M, stunning!  Amazed that the color is au natural.  So glad you posted!

Thank you all! Yes, I used matcha powder.

Perfectly done!

Matthew, that is just incredibly beautiful!

I have some matcha powder, but I never eat a cake same day and usually I freeze it.  Did you happen to have any leftovers such that you could confirm that the flavor does, in fact, fade?

Once again, that is just sooooooooo pretty!!!!!!