Matcha Strawberry Castella Sando

Mix the Tegral Castella, Whole Eggs, Glucose and Invert Sugar for 2 minutes at medium speed and 4 minutes at high speed in a mixing bowl with a whisk. Add the Oil and Matcha Tea Powder, continue to mix 1 minute at low speed. Density should be at 40-43. Spread on a 20X30 cm frame lined up with baking paper.

Oven Type: Deck
50 minutes
Top Temperature: 180 °C
Bottom Temperature: 180 °C
Damper Closed
10% Water loss

Add the Ready-to-Use fruitfilling to a piping bag.

Whip the Ambiante Nata to a soft peak.

Cut a piece of the baked Castella (4cm x 7cm). Slice the piece of cake in the middle to make it split but don’t cut fully through the cake. Pipe a line of Topfil Finest Strawberry 70% in the middle of your sliced cake. Pipe the Ambiante Nata with a star nozzle on the top if the Topfil Finest Strawberry 70%, then decorate with sliced strawberries.