170g butter (+ to grease the baking pan)
80g brown sugar
60g icing sugar
60g almond powder
1 egg white
60ml single cream
110g flour (+ for the baking pan)
6,5g baking powder
150g fresh raspberries
8-10g matcha green tea
Make sure to take the ingredients out of the fridge before starting the recipe, so they are at room temperature.
Preheat the oven to 170°C (338°F). Grease and flour the baking pan.
In a bowl, blend the butter with 65g of brown sugar, the icing sugar and almond powder with your hands, until the pastry is homogeneous. Add 2 whole eggs and one egg yolk to the mixture. Put the egg white aside. Mix the whole using a whisk. Add the milk and single cream, then blend again. Add 50g of flour, then the baking powder, mix. Incorporate the powdered matcha green tea to the rest of the mixture. Whisk the whole for a few seconds.
Add the raspberries and blend again. Whip 2 white eggs with a pinch of salt to a light mousse, adding the rest of brown sugar little by little. Incorporate delicately in two times the white eggs to the mixture. Pour the pastry into the baking pan and put it in the oven for 30 to 35 minutes. Leave it to cool before removing it, and be careful as the cake is fragile.