We used two kinds of green tea with different appearances and tastes to finish off this two-layered baumkuchen. The layer-by-layer carefully baked batter brings out an intense flavor with its moist yet light texture. The tea used in this cake is called "deep-steamed green tea" and is steamed longer than usual. For that reason, the bitterness lessens, the sweetness increases, and it takes on a mellow and rich taste compared with ordinary tea. Additionally, because of the fineness of its leaves, deep-steamed green tea also has the effect of being able to absorb more catechin and theanine, vitamin groups, and dietary fiber.
Eggs,Sugar,Butter,Heavy Cream,Shortening,Almond,Powder Sugar,Wheat Flour,Green tea,Starch Syrup,Starch,Trehalose,Emulsifiers,Acid,Sorbitol,Flavour,Food Colours(Carotene)
Store at room temperature in a dark place away from direct sunlight