Knead and mix the beaten eggs and sugar. Add the cream and mix. Then add strained tofu and continue to mix.
Preheat the oven at 170℃.
Add the pancake mix in several batches, making sure not to make lumps.
Add matcha and mix well. Pour into a cake pan lined with kitchen paper. I used an 18 cm pan this time.
Drop the cake pan several times to remove air bubbles. Bake for 40 minutes at 170℃.
Open the oven and cover with aluminum foil. Continue to bake for 10 minutes.
Make a hole with a skewer to check if it's baked enough. Remove from the cake pan and cool on a cake rack to finish.
Story Behind this Recipe
I wanted to use the fresh cream that my mother bought for some reason and was sitting in the back of the fridge A healthier and delicious cake with no butter, less sugar, and tofu!! The texture is really tasty the next day, so bake it the day before if you're giving this as a gift.
It's fluffy the first day. If you chill in the refrigerator, by the next day it will be moist and dense like gateau au chocolat If you're using 150 g pancake mix, you can whip the remaining 50 g cream for a deliciously topped cake.