Matcha Mousse Cake

A totally fancy cake, yet give you a little tasteful journey and that's matcha mousse cake.



 

Ingredients:

For the chiffon cake base (for a
26cm Springform or 20x30cmbox shape)

  • 2 eggs (size L)
  • 40g fine sugar
  • 17g sunflower oil
  • 40ml of milk
  • 40g flour (type 405)
  • 2g cornstarch
  • 1TL Matcha powder (about 3g)
  • 1 pinch of salt


For the matcha mousse

  • 125ml of milk
  • 100g of mascarpone
  • 125g yoghurt 3.5%
  • 150ml cream
  • 100g fine sugar
  • 6 sheets of gelatin
  • 10g matcha powder

Instructions:

  1. Preheat the oven to 180 ° C top and bottom heat.
  2. For the chiffon cake bottom Separate the eggs.
  3. Mix the egg yolks with 1 tsp sugar in a bowl. Then, with constant stirring, slowly add the oil.
  4. Put the Matcha powder in a small bowl and stir first with 1 L of milk to a homogeneous paste. It is best to use a Matcha broom * or a teaspoon.
  5. Then mix in the remaining milk in portions.
  6. Now add the matcha milk to the yolk mixture and mix well.
  7. Mix the flour with the cornstarch and sift in the yolk mixture in 2-3 steps. After every step, stir in the flour. At the end a viscous, smooth dough should have been produced.
  8. Now beat the egg whites with the remaining sugar and salt in a bowl until stiff. They should not be beaten too stiff. With a hand mixer first for about 1 minute on a small scale, then about 30 seconds at the highest level and then again on a small scale beat the egg whites. They have the right consistency when they form slight tips on the whisk.
  9. Then first ⅓ of the egg whites with a spatula or whisk carefully under the dough. Now add the dough mixture to the rest of the egg whites and stir gently to a smooth dough.
  10. Lay out the bottom of the 26cm springform pan with baking paper. Put the dough into the dish and tap it on the kitchen plate 2-3 times so that it spreads evenly.
  11. Put in the oven and bake on a medium rack for about 15 minutes.
  12. After baking, immediately remove the chiffon cake from the tin and let it cool on the baking paper.
  13. Remove the cooled chiffon cake from the baking paper. Place the smaller 18cm springform or 18cm cake ring on the cake as a template and cut a circle with a knife.
  14. Place the cut chiffon pie circle in the small springform or cake ring.                                

 

For the matcha mousse:

  1. Soak the gelatin in a bowl of cold water for about 10 minutes. Before further use, slightly squeeze the soaked gelatine.
  2. Heat the milk to about 50 ° C and dissolve the soaked gelatin in it.
  3. Mix mascarpone, sugar and the warm gelatin milk in a blender jar until smooth with a hand blender until the sugar is dissolved.
  4. Beat the cream lightly in another bowl, not too stiff.
  5. Gradually add the mascarpone gelatin mixture to the cream and stir until smooth.
  6. Add the yoghurt and stir until smooth.
  7. Now provide five small bowls. In them, the different shades of green are touched. Divide the following quantities on the dishes:
    Bowl: 4g Matcha, 80g Cream Mascarpone Mix
    Bowl: 3g Matcha, 100g Cream Mascarpone Mix                                                                                                           Bowl: 2g Matcha, 120g Cream Mascarpone Mix
    Bowl: 1g Matcha, 120g Cream Mascarpone Mix
    Bowl: only 140g cream-mascarpone mixture
  8. First mix the Matcha Powder with a little water and a small spoon or mini-whisk. Then add the cream and mascarpone mixture and stir until smooth. When all the bowls are ready mixed you can start filling the springform. The sequence starts with bowl 5 and
    ends with bowl 1. Pour the mixture of each bowl slowly into the middle of the pan. Thus the individual circles result from white (outside) to dark green (in the middle). The finished cake is now frozen for at least four hours in the refrigerator.

 

Tips:

  • The milk, mascarpone and yoghurt for the mousse should have the best room temperature. This makes it easier to work with and the gelatin does not absorb so quickly.
  • To get even circles with the Matcha mousse, the mousse must not be too liquid and not too firm. The best she should have already become something viscous.
  • So that you get the cake better out of the mold later, just use a hair dryer to briefly heat the edge of the springform or cake ring around it. For a large Springform 26cm diameter you need for the matcha mousse double the amount of ingredients.

 

  This recipe is made by Lars Spickers from Colors of Food

This recipe is a part of our "Top 10 Dessert Recipes with Matcha" that can be downloaded here.


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