A. Dough

1. Combine the eggs, sugar and honey over steam, whisking to dissolve the sugar at 45–48°C. Honey helps reduce the eggy smell.
2. Warm the milk, then dissolve the matcha powder in it and stir well.
3. Melt the butter and mix it into the matcha and milk mixture.
4. Add the vanilla bean and vanilla flavoring to the egg mixture over steam and whisk well. Transfer to a mixer and beat until ivory in color.
5. Pour the matcha mixture into the whipped egg mixture. Finally, add the sifted flour and baking powder.
6. Bake at 210°C for 8 minutes.

B. Cream

1. Heat the milk, whipping cream A, salt and vanilla bean. Add the gelatin.
2. Gradually add the mixture to the egg yolks and sugar. Cook over low heat, then remove from the heat and strain until smooth.
3. Add the lemon and yogurt to the mixture.
4. Beat the mascarpone and cream cheese until smooth, then add to the mixture.
5. Whip whipping cream B separately and fold it in last.

C. Matcha & Coffee Syrups

1. Matcha: Cook all the ingredients, then strain until smooth. Transfer to a container and refrigerate.
2. Coffee: Cook all the ingredients, adding the liqueur last.

D. Assembly

1. Pour 800g of cake batter into a square mold (24.5cm × 24.5cm) in a thin layer and bake.
2. Brush with coffee syrup, then add the cream mixture (500g).
3. Place a cake layer on top, then add more cream mixture. Finally, freeze for 15 minutes. Note: Each cake has 4 layers: cake – cream – cake – cream.