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Green Tea And White Chocolate Mousse Cake Recipe

Green Tea and White Chocolate Mousse Cake Recipe
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Serving : 6
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Prepare the ingredients before making Green Tea and White Chocolate Mousse Cake in your home. Then, follow these steps below to serve Green Tea and White Chocolate Mousse Cake for your family or friends.

Ingredients: Green Tea and White Chocolate Mousse Cake

  • For the sponge cake
  • 50 grams Cake flour
  • 6 grams Matcha
  • 2 Eggs
  • 40 grams Sugar
  • 30 grams Milk
  • 20 grams Butter
  • For the white chocolate mousse
  • 150 ml Fresh Cream
  • 90 grams White Chocolate
  • 2 Egg white
  • 50 ml Milk
  • 4 grams Gelatin
  • 1 tbsp Water
  • For the matcha mousse
  • 100 ml Fresh cream
  • 8 grams Matcha
  • 2 Egg yolks
  • 20 grams Sugar
  • 80 ml Milk
  • 3 grams Gelatin
  • 1 tbsp Water
  • 2 tbsp Hot water (to dissolve the matcha)
  • Toppings:
  • 1 Matcha

How to Make Green Tea and White Chocolate Mousse Cake

If you have prepared the ingredients needed, now time to start cooking. There are 32 steps you must follow to make Green Tea and White Chocolate Mousse Cake in your home by yourself.

    Step 1
  • For the sponge cake: Line a 21 cm round cake pan with parchment paper. In a separate bowl, sift the matcha and cake flour 2-3 times.
  • Step 2
  • Add sugar in 3 batches to the eggs, put the bowl over a pot of simmering water and whip with an electric hand mixer set to a high speed. Whip until bubbles form and remove when the mixture is warm to the touch.
  • Step 3
  • Beat the mixture at a lower speed once it becomes heavier and starts to thicken.
  • Step 4
  • Stop mixing once the mixture thickens and forms ribbons.
  • Step 5
  • Sift the powdered ingredients into the bowl in three or more batches and cut through the batter with a spatula. Do not over mix.
  • Step 6
  • Microwave the butter and milk in a heatproof container for 30 seconds until the butter melts.
  • Step 7
  • Add a scoop of the mixture into the milk butter from Step 6 and mix well.
  • Step 8
  • Gradually add the ingredients from Step 7 to the ingredients from Step 5, mixing it well with the spatula. Scrape up the ingredients from the bottom of the bowl (do not knead).
  • Step 9
  • Pour the mixture from Step 8 into the cake pan, drop the pan slightly to remove bubbles.
  • Step 10
  • Bake for 17-20 minutes at 340°F/170°C in the oven. Poke a bamboo skewer into the center of the cake. If it comes out clean, the cake is ready.
  • Step 11
  • Drop the cake from a height of 20 cm once to prevent it from shrinking and flattening. Once it cools down, remove it from the baking sheet.
  • Step 12
  • Using cling wrap, plastic bags or a wrung out wet cloth, wrap the cake with the browned bottom facing down.
  • Step 13
  • Once the cake is completely cool, match the cake up to the size and shape of an 18 cm springform pan to cut it out. Place the cake on a plate with the browned part at the bottom.
  • Step 14
  • Let's prepare the white chocolate mousse first. Soak the gelatin in water.
  • Step 15
  • Whip egg whites until stiff peaks appear.
  • Step 16
  • Whip the fresh cream (250 ml) until it is soft and creamy (not too much!)
  • Step 17
  • Take out 100 g for the matcha mousse and chill in the refrigerator.
  • Step 18
  • Heat the milk in a pot. When it starts to bubble at the edge, turn off the heat and melt the white chocolate.
  • Step 19
  • Add the gelatin from Step 14 to the white chocolate mixture in Step 18 and dissolve everything. If it doesn't dissolve, warm it up again over low heat. (But make sure it's not too hot!)
  • Step 20
  • Add the mixture from Step 19 to the cream from Step 16 (150 ml) and mix well.
  • Step 21
  • Add the egg white (whipped) from Step 15 to the mixture from Step 20. Mix it well but do not break the foamy texture of the whipped egg white.
  • Step 22
  • Pour the mousse on top of the sponge cake from Step 13, smooth out the surface and chill in the refrigerator.
  • Step 23
  • For the matcha mousse. Soak gelatin in water.
  • Step 24
  • Add egg yolks and sugar into a bowl and whip until it becomes thick and white.
  • Step 25
  • Add the matcha and hot water into a pot and mix well. Add milk and dissolve the matcha over low heat.
  • Step 26
  • When the edge of the green tea mixture starts to bubble a bit, turn off the heat and add the gelatin from Step 23.
  • Step 27
  • Add the hot green tea mixture from Step 26 into the egg yolk mixture from Step 24 and mix well.
  • Step 28
  • Add the egg and green tea mixture from Step 27 to the chilled fresh cream from Step 17 and mix.
  • Step 29
  • Pour the green tea mixture from Step 28 into the mold with the chilled mousse from Step 22 and chill for another 2 hours in the refrigerator until it is set.
  • Step 30
  • Once the mousse is set, sift matcha on top with a tea strainer to decorate.
  • Step 31
  • Removing the cake from its mold will be easier if you wrap the mold with a warm and wet towel.
  • Step 32
  • Here I sliced a 19.5 cm square sponge cake into two pieces, and then used a 5.5 cm cake ring to cut them again into this shape. I also used mousse film around the cake to hold it together. When you cut it out like this, you get 13 portions.
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