SÉBASTIEN GAUDARD – PASTRY CHEF, PARIS
- 40 grams / 1.4 oz. Bordier Butter
- 45 grams / 1.6 oz. sifted flour
- 2 tsp green Matcha tea
- 130 grams / 4 ½ oz. (caster) sugar
- 130 grams / 4 ½ oz. egg whites, room temperature
- 45 grams / 1.6 oz. amarena cherries
Butter the cake tin with some softened butter and dust with sugar, then set aside.
Quarter the amarena cherries.
Weigh all the ingredient. Beat the egg whites at room temperature and add the sugar little by little. Once the mixture has become a meringue, add the rest of the sugar and mix with a wooden spoon. Divide in 2.
Into one of the two halves, add the sifted flour mixing delicately with a wooden spoon, then fold in the softened Bordier butter.
Into the other of the two halves, add the sifted flour with the matcha green tea mixing delicately with a wooden spoon, then fold in the softened Bordier Butter.
Preheat your oven to 170°C / 338°F (gas mark 5).
Add these two mixtures to the pan randomly using a spoon or, better yet, two pastry bags. Punctuate the filling by adding some amarena cherries. Dust the cake with a bit of sugar and bake for 45 min. Check the doneness of the cake with the tip of a knife or a toothpick. It is comes out almost dry and clean, the cake is done.