Tall matcha cake with mango confit

The calculation in the recipe is for an 18cm (7.08 inch) sponge biscuit.

• Preheat the oven to 374F (190C).
• Put the mat on a baking sheet, but don't grease it. If you use a metal frame, then line the bottom with parchment.
• Combine flour with cornstarch, matcha and dye. Mix and sift 3-4 times through a fine sieve.
• Pour the eggs into a heatproof bowl, and mix with a whisk. Add the sugar and glucose, and mix well.
• Place the mass in a water bath, and heat the mixture to 104F (40C), stirring constantly. Make sure that the sugar has dissolved completely.
• Pour the mass in a mixer bowl, and whip with a whisk attachment, gradually increasing the speed to maximum, until a very fluffy, light and smooth consistency.
• Replace the attachment with the paddle one, and smooth the mass at minimum speed for 1 minute.
• Add the flour mixture, 1 tbsp. at a time. Don't overwhip!
• Melt the milk and butter in a saucepan over a medium heat, but don't bring it to a boil.
• Add 1/4 of flour mass, and mix thoroughly until smooth.
• Pour the resulting mixture back into the dough, and knead the dough with wide movements from the center (not for long!).
• Immediately transfer the dough to the mat, and spread it evenly over the entire surface.
• Tap the baking sheet several times on the work surface, and bake for -15 minutes. Remove it from oven.
• Lay a towel on the biscuit, grate on top, and turn over.
• Carefully remove the mat, and immediately cover the biscuit with cling film in contact. Let the biscuit cool completely just like that.
• Cut the sponge biscuit into strips along the long side, 4cm (1.57 inch) wide. Cover it again with cling film, and put in the fridge.

• Mix the sugar with pectin.
• Combine the puree and glucose syrup in a saucepan, stirring, and heat it to 104F (40C).
• Pour the sugar with pectin in a thin stream.
• Bring the mixture to a boil, and boil it for 30 seconds (stirring).
• Remove the mass from the heat, and add the lemon juice. Mix.
• Cover the confit with film in contact.
• Cool, and refrigerate for 3-4 hours.
• Spread the confit evenly over the biscuit strips. Freeze for one hour before applying Namelaka.

• Soak the gelatin in cold water.
• Bring the milk with glucose syrup to a boil, and pour it over the prepared chocolate. Mix, and whip with a blender.
• Pour in the cold cream, and blend again.
• Cover the mass with cling film, and refrigerate for 12 hours.
• Smooth out the Namelaka with a fork or a whisk, and transfer it to a piping bag.
• Spread the finished Namelaka evenly over the frozen confit, and freeze again for an hour (to facilitate subsequent twisting).

• Cover the substrate with cling film.
• Twist the first strip of sponge biscuit with confit and Namelaka. Be careful not to break the biscuit.
• Keep twisting with subsequent strips, placing the cake on the base, when it becomes difficult to twist horizontally.
• Wrap the sides of the cake with film, insert the cake into a detachable ring, squeeze slightly, giving the shape of a ring (18 cm | 7.08 inch).
• Lay the almond pastry base on top, and press it down.
• Cover the cake with cling film, and refrigerate for 4-6 hours.

• Preheat the oven to 356F (180C).
• Divide the egg into white and yolk. Whip the egg white in a lush foam, and add the sugar in 2-3 passes. Whip a strong meringue.
• Reduce the speed to minimum, add the yolk, and mix it for 15 seconds.
• Sift the flour, combine with the almond flour, and mix it into the dough by hand.
• Transfer the dough to a pastry bag.
• Draw an 18cm (7.08 inch) circle on parchment, turn it over, and place on a baking sheet.
• Bake the pastry for about 12 minutes. Let it cool, and trim with an 18cm (7.08 inch) ring.

• Bring the butter and cream cheese to room temperature.
• From sugar, honey and water, boil the syrup in a heat-resistant saucepan over a medium heat, bringing it to 244F (118C).
• When the syrup reaches 233-239F (112-115C), start whipping the egg white into a fluffy homogeneous foam.
• Without stopping whipping, pour the ready-made syrup into the whites in a thin stream, and whip the meringue until it cools to 95F (35C).
• Add the soft butter first, then the cream cheese, and whip everything until smooth.
• Pour the frosting into a pastry bag, and pipe it onto the cake.
• Sprinkle the finished cake with matcha.