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Creating the Creamy Layers (15 minutes)
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Divide the filling mixture evenly between two bowls.
- Add the melted white chocolate to one bowl and stir until fully incorporated.
- Add the sifted matcha powder to the other bowl and mix until you achieve a uniform green color.
Assembling the Cake
- Remove the chilled bases from the refrigerator.
- Carefully spoon the matcha layer into the molds first, spreading evenly.
- Follow with the white chocolate layer, smoothing the top with a spatula.
- Gently tap the molds on the counter to remove any air bubbles.
Chilling
- Cover the molds with plastic wrap.
- Refrigerate for 4-6 hours, or ideally overnight, until completely set.
Garnishing and Serving
- When ready to serve, carefully unmold the cakes onto serving plates.
- Warm the raspberry jam slightly and drizzle over the domes.
- Arrange fresh raspberries on top.
- If using, sprinkle with edible gold pearls for an elegant finish.
- Serve immediately while cold.
Recipe Notes
- For best results, ensure all dairy ingredients are properly chilled before whipping.
- The cakes can be made up to 2 days in advance and kept refrigerated.
- If you don’t have dome molds, you can use a round-bottomed bowl lined with plastic wrap.
- For a firmer texture, you can add 1 tablespoon of gelatin to the cream mixture.
Nutrition Information
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320 per serving
- Servings: 8
Preparation Time
- Prep Time: 30 minutes
- Chilling Time: 6 hours
- Total Time: 6 hours 30 minutes
FAQs
Can I use different berries?
Yes! Strawberries, blackberries, or blueberries would all work beautifully with this recipe.
Can I make this vegan?
This recipe can be adapted using vegan cream cheese, coconut cream, and dairy-free white chocolate.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake?
Yes, this cake freezes well for up to 1 month. Defrost in the refrigerator overnight before serving.
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