ECO

Mix the milk and the melted oil.

Mix and sift.

Add to the dry ingredients.
Mix dry and liquid ingredients.

Dice finely and add to the mix. Pour the dough into a 18*18 cm frame, bake at 170 °С for 10–12 min. Trim the baked sponge.

Mix and heat to 80ºC.

Brew in a hot liquid

Mix, add to the brewed matcha and bring to boiling.
Cool to 35ºC.

Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.

Mix and heat to 80ºC.

Brew in a hot liquid

Mix, add to the brewed matcha and bring to boiling.
Cool to 35ºC.

Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.

Mix in a mixer bowl.

Melt, add to the dry ingredients, finally add water. Mix to crumbs. Bake at 170 °С for 10–15 min.

Melt

Mix with chocolate, add 90 g crumbs. Spread a thin layer over the ganache.

Spread the ganache over the sponge, cut in half, put one half on top of the other, leave in a refrigerator to stabilize. Spread a thin layer of streusel over the ganache. Cool, cut to 9*3*2 cm servings. Decorate with a chocolate square and edible flowers.