Keto-friendly frozen matcha cake has emerged because we love cakes, because we mainly eat keto, and because we are hot. These are just the main reasons behind the recipe. But matcha is not there solely to enhance the looks with greenish color. In the summertime, I love to get “high” on it. The boost of energy it gives me is kind of incomparable with coffee. Oh, and there’s vodka inside these cakes. It does not really intend to give you an alcohol high, but it does try to keep the ice cream from freezing too deeply under the home freezer circumstances.
Just another variation of a keto-friendly cake?
Not necessarily. There is one big difference: You get to bake the mini cakes and freeze them. How about that for a change? 😉 On the serious note, you can always just keep the mini cakes in the fridge, but they might not hold together too well once you try to flip them on plates.
Another thing is that the sponge cake, as it is, turns out very soft and fragile. I’ve decided to make and keep it this way so that it can become soft soon after taking out of the freezer. I wouldn’t like the sponge cake to sit there frozen just to later end up as a dry and hard-like-stone chewy thingy between the teeth. All this means you might want to be extra careful when cutting little squares it to assemble the cakes. Unless you don’t mind ending up with some kind of soft crumble. The taste will remain the same, though, so no need to worry even if everything starts to crumble between your fingers during the assembly.
Enjoy your summer, folks!