Mimichi already anticipated a cake, but the question was just what cake I was going to make. A day before she actually asked me if I was actually going to make a cake because she didn't see any hint of a cake being built at all.. Well, of course I did! Here is a Mother's Day version of a cake that have been much neglected ever since I have left London - Green Tea Strawberry Shortcake.
I was happy with the outcome and of course, there is always room for improvement. Mom and dad gave some pretty positive comments too and they said it wasn't too sweet as well - Great!
Cream + Strawberries
Red Currant Jam
Bottom: GT Sponge
The layers of sponge were soaked with a little simple syrup to keep it moist and softens it a little. The acidity of the red current jam worked well with the bitterness from the green tea and cuts a little of the sweetness from the cream. The little pieces of pistachio actually helps to give a feel of "completeness" to the cake other than just acting as a garnish. That end blob of cream can be heavy to some, so that roasted piece of pistachio actually balances out that sweetness with its earthy and nutty goodness.
Will definitely make this again and looking forward to making it better than this time!