Pineapple Matcha Cake

Ingredients for 1 servings:

• 100 g waffles (brown rice waffles with sea salt)
• 100 g white chocolate coating
• 75 g butter
• 50 g cream
• 1 can pineapple, in pieces, drained weight 260 g
• 1 pack of cake glaze, light
• 20 g sugar
• 4 tbsp pineapple juice, from the can
• 5 sheets of white gelatin
• 125 ml milk
• 75 g sugar
• 2 tsp, crushed powder (matcha tea powder)
• 200 ml yogurt (vanilla drinking yogurt)
• 250 g cream
• ¼ tsp, crushed powder, (matcha tea powder)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

no-bake, Fruity Matcha Cake

Finely crumble the rice cakes in a blender and place in a bowl. Set aside 3-5 tablespoons for decoration. Melt the chocolate coating with the butter and cream in a double boiler, stirring constantly. Add to the waffle crumbs and mix well. Place a 24 cm cake ring on a cake doily or baking paper, pour the crumb mixture onto it and press out a base with a 1 cm high edge. Chill. Drain the pineapple pieces well (reserving the juice) and puree them, then place them in a saucepan and mix with the cake glaze, sugar and pineapple juice and bring to a boil. Allow to cool slightly, then pour onto the crumb base and smooth out. Chill for approx. 30 minutes. Soak the gelatin in cold water. Bring the milk to a boil and remove from the heat. Squeeze out the gelatin and add it to the still-warm milk, stirring constantly. Whisk the yogurt, tea powder and sugar into the gelatin and milk. Chill until it begins to set. Whip the cream until stiff, mix it into the gelatin and milk, spread it over the pineapple mixture, and smooth it down. Chill for about 1.5-2 hours. Before serving, mix the crumbs with the tea powder for decoration and spread it over the cake. Tip: Matcha tea is available in good teahouses at varying prices!