Green Tea Opera Dessert Tier Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line a 9x13-inch jelly roll pan with parchment and lightly grease. Sift cake flour with sifted matcha and salt; set aside.

Whisk eggs and sugar

In a large heatproof bowl set over (not touching) simmering water, whisk the eggs and granulated sugar constantly until warm to the touch and sugar dissolved (about 2–3 minutes, 110°F/43°C). Transfer to a stand mixer fitted with the whisk attachment (or use hand mixer). Whip on high speed until tripled in volume, pale, and ribbon stage is reached (~8–10 minutes).

Fold in dry ingredients

Using a spatula, gently fold one-third of the flour-matcha mixture into the whipped eggs to deflate minimally. Repeat with the remaining flour in two additions until no streaks remain.

Add butter and bake

Temper the melted butter by folding a few spoonfuls of the batter into the butter to lighten, then fold butter mixture back into batter gently and quickly to maintain volume. Pour into prepared pan, smooth, and bake 10–12 minutes until the cake is lightly golden and springs back. Do not overbake.

Cool and trim

Invert cake onto a rack, peel off parchment, and allow to cool completely. Trim into three equal long strips (to form layers for an opera-style tier) measuring approximately the pan width and desired length; keep crumb flat and even.

Make buttercream

In a bowl, beat room-temperature butter on medium-high until pale and fluffy (3–4 minutes). Gradually add powdered sugar in portions, mixing on low until incorporated, then increase speed. Add sifted matcha, vanilla, and pinch of salt; continue to beat until even color and smooth. If too thick, add milk/cream 1 teaspoon at a time (up to 2 tablespoons) to reach a spreadable consistency. Taste and adjust matcha or sugar if needed.

Prepare ganache

Place chopped dark chocolate in a heatproof bowl. Heat heavy cream to just simmering and pour over chocolate. Let sit 1 minute, then whisk until smooth and glossy. Stir in butter if using for extra shine. Cool to a spreadable but still pourable temperature (about 80–90°F / 27–32°C), stirring occasionally so it thickens but remains pourable for layering.

Make azuki cream

If using firm anko, loosen by stirring in mascarpone (or cream cheese) until smooth. For a lighter texture, whip the heavy cream to soft peaks and fold into the anko and mascarpone mixture until homogeneous and spreadable. Add vanilla and taste; adjust sweetness if necessary. Chill briefly if too soft.

Make wafer batter

Combine ground toasted hazelnuts, flour, and powdered sugar in a small bowl. Add the beaten egg white and melted butter, mixing to a smooth, slightly runny batter. If batter is too thick, add a few drops of water.

Bake wafers

Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Drop tablespoon-sized portions spaced well apart and spread thinly into small rounds (~3 inches). Bake 6–8 minutes until edges are golden. Remove and, while warm, press with a flat-bottomed object or drape over a rolling pin to create a slight curve if desired. Cool completely; wafers will crisp as they cool.

Prepare syrup

Warm simple syrup and whisk in sifted matcha until dissolved and smooth. Allow to cool to room temperature.

Layering (first layer)

Place the first trimmed génoise strip on a flat board or serving base. Lightly brush with matcha syrup (about 1 tablespoon per layer). Spread an even layer (~1/4 inch) of matcha buttercream over the cake.

Layering (second layer)

Place the second génoise strip on top, brush with syrup. Spread a thin layer (about 2–3 mm) of dark chocolate ganache, allowing it to set slightly but not harden, then spread a thin layer (~1/4 inch) of azuki bean cream on top of the ganache.

Layering (third layer)

Top with the third génoise strip, brush with syrup. Spread a final thin layer of matcha buttercream to finish the top. Press gently to even the tiers.

Chill and finish edges

Chill the assembled tier for 20–30 minutes to set layers. Trim edges neatly with a sharp serrated knife for clean sides. Optionally pipe a decorative border of matcha buttercream along the top or bottom edges.

Garnish

Arrange hazelnut wafers on the side or top for crunch. If desired, drizzle a little extra cooled ganache over the top center, or dust a light sprinkling of matcha over the top for contrast.