System:
- 4 eggs, separated
- Forty grams (2 rounded tablespoons) almond butter (change 30 grams/2 tablespoons butter, melted and cooled)
- 80 grams (6 tablespoons) sugar
- 75 grams (2 2/Three oz. or 2/Three cup) flour
- 25 grams (Three tablespoons) corn starch
- 6 grams (1 tablespoon) matcha (finely powdered green tea)
- A appropriate pinch of salt
- 280 grams (10 oz.) anko (sweetened azuki bean paste; ideally tsubuan, which is just a limited pudgy); if unavailable, change sweetened chestnut purée (crème de marron)
- 80 grams (1/Three cup) tiresome greek-style yogurt or fromage blanc or crème fraîche
- (elective)
- Confectioner’s sugar
- Matcha (green tea powder)
Instructions:
- Put together the cake.
- Exact earlier than serving
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