Joconde Sponge
• RedMan Eggs | 12088 | 3 no.
• RedMan Icing Sugar | 9793 | 115 gm
• RedMan Ground Almond | 901 | 115 gm
• Egg White | 12088 | 3 no.
• RedMan Fine Sugar | 1416 | 15 gm
• RedMan Plain Flour (Sifted) | 1242 | 30 gm
• RedMan Unsalted Butter (Melted) | 68328 | 20 gm

Green Tea Syrup
• Water | --- | 50 gm
• RedMan Fine Sugar | 1416 | 20 gm
• RedMan Bakeable Green Tea Powder | 63273 | 2 gm

Green Tea Ganache
• Grand Fermage Whipping Cream 35% | 58611 | 50 gm
• RedMan Bakeable Green Tea Powder | 63273 | 4 gm
• Callebaut White Chocolate 28% | 67340 | 125 gm
• RedMan Unsalted Butter | 68328 | 25 gm

Green Tea Buttercream
• Egg Yolk | 12088 | 3 no.
• RedMan Fine Sugar | 1416 | 90 gm
• Water | --- | 25 gm
• RedMan Bakeable Green Tea Powder (Sifted) | 63273 | 2 gm
• RedMan Unsalted Butter | 68328 | 165 gm

Feulletine Crunch
• Callebaut White Chocolate 28% | 67340 | 50 gm
• RedMan Feulletine Crunch | 61202 | 50 gm

Green Tea Chocolate Coating
• White Chocolate Compound | 53671 | 200 gm
• RedMan Bakeable Green Tea Powder (Sifted) | 63273 | 2 gm

**Method**
1. In a bowl, whisk the almond ground, icing sugar, and eggs until combined.
2. Whisk the egg white and sugar in a stand mixer on medium-high speed until stiff peaks.
3. Fold the meringue into the egg mixture 1/3 at a time with a whisk.
4. Gently fold in the sifted flour, followed by the melted butter.
5. Spread the batter onto a baking tray (30x40cm) lined with parchment paper and bake in a preheated oven at 180°C for 12 to 15 minutes until golden brown. Leave it to cool at room temperature before using.

**Method**
1. Combine all ingredients in a pot and bring to a boil.
2. Set aside to cool before use.

**Method**
1. In a microwaveable bowl, melt the chocolate until half melted.
2. In a pot, bring the cream and green tea powder to a boil then stir it into the white chocolate until smooth.
3. Stir in the softened butter with a spatula until the ganache is smooth.

**Method**
1. Bring the sugar and water in a pot to a boil.
2. Once the syrup reaches 110°C, pour the syrup into the yolk slowly in a steady stream while whisking on medium speed on the stand mixer. Increase to high speed once all the syrup is poured in.
3. Whisk up the mixture until fluffy and pale. Once the mixture is cool, whisk in the green tea powder followed by the butter bit by bit.

**Method**
1. Melt the chocolate in the microwave until fully melted.
2. Stir in the feuilletine.

**Method**
1. Melt the chocolate in the microwave in 30-second intervals, stirring in between, until fully melted.
2. Stir in the green tea powder until homogenous.
3. Use between 30 to 35°C.

**Assembly**
1. Trim the sponge into 3 equal rectangle sheets.
2. Place one layer on a tray lined with baking paper. Spread a thin layer of the chocolate coating on one side. Place the coating side down. Brush with syrup on the top side of the sponge.
3. Spread the feuilletine crunch on the sponge, followed by 150g of the buttercream.
4. Place the 2nd layer of sponge on top and brush with syrup.
5. Spread all of the ganache on the 2nd layer of sponge.
6. Place the last layer of sponge and brush with syrup.
7. Spread another 150g of the buttercream on the sponge and place the cake into the fridge to set.
8. Once the buttercream layer on top has hardened, transfer the cake onto a wire rack and pour the chocolate coating on top.
9. Place the cake into the fridge for 10 - 15 minutes for the chocolate coating to set. Trim the sides and serve chilled.