Matcha mousse cake
By PansyHarvey
Ingredients: salt,light cream,yogurt,milk,butter,eggs,protein,vegetable oil,powdered sugar,fine sugar,low powder,matcha powder,gelatin
Recipe Recommendations
Steps for Matcha mousse cake
1
Make the matcha cake embryo first, stir the eggs with sugar and salt until the pattern will not disappear quickly. You can also add a few drops of white vinegar. I forgot today.
2
Mix and sieve the low flour and matcha powder, sift into the egg paste several times, and stir from bottom to top.
3
Add vegetable oil to the egg mixture and mix well. Place baking paper on the bottom of the cake mold.
4
Slowly pour in the egg paste, pick it up and shake it a few times to remove large bubbles, put it into the oven and bake at 170 degrees C for 40 minutes, and set aside to cool for later use.
5
Make a heart-shaped pattern, soften the butter, add powdered sugar and mix well, then sieve in the low flour and mix well.
6
Add egg whites in portions.
7
Stir until smooth.
8
Put the batter in the middle of the heart-shaped mold. I bought this mold when I first learned to bake. It has been almost a year, and now I have used it for the first time. After filling in the heart pattern, pick up the mold and place the heart batter in the freezer layer to freeze. I was lazy and didn't wipe the flat pattern, mainly because I thought it would not be obvious when I covered it with batter. Don't follow me, it would be better to smooth it out.
9
During the freezing batter process, we make matcha strips. Beat the whole egg with sugar, and sieve in the mixed low-powder matcha powder.
10
Mix well.
11
Whisk egg whites with sugar until wet and foamed.
12
Mix well.
13
By this time, the heart-shaped picture is already frozen. Take it out of the refrigerator, pour the matcha batter on the heart-shaped pattern, shake it slightly to spread it evenly on the heart-shaped pattern, put it in the oven to bake, and take it out first tear off the baking paper and let it cool for later use.
14
Now let's make mousse sauce. Milk and yogurt can be distributed by yourself. I used about 100 grams of milk and 80 grams of yogurt, broke the gelatine into small pieces, and soaked the gelatine with milk.
15
The milk gelatine melts in water to become gelatine solution.
16
Add the yogurt to the gelatine solution to make the yogurt gelatine solution.
17
Beat the light cream with powdered sugar until it has a pattern, then mix the light cream and the gelatine yogurt solution well.
18
Cut the roasted matcha strip into neat strips, and cut off the excess area.
19
Wrap the matcha belt around the cake mold, divide the earliest baked matcha cake embryo into two parts, fry off the excess part, and place one piece on the bottom of the cake.
20
Pour in half of the mousse sauce, add another piece of cake, pour the remaining mousse sauce, and refrigerate in the refrigerator for more than 2 hours until completely solidified.
21
Finally, the cake decoration. I didn't take this one, and it's clear from the picture. After the mousse sauce is completely solidified, take the cake out of the refrigerator, spread some coconut on it, place some cherries, and make some white chocolate chips around it. It's okay.Matcha mousse cake Make Tips
Matcha Sponge Cake (6 inches) Ingredients: eggs, 2 fine sugar, 48 g salt, 1 g low powder, 43 g matcha powder, 5 g vegetable oil, 24 g Baking: Lower layer in the oven at 170 degrees for 40 minutes Heart-shaped pattern Ingredients: butter, 20 g sugar powder, 20 g low powder, 20 g protein, 20 g matcha tape Ingredients: 30 g fine sugar (into the egg) 1 egg low powder, 35 g matcha powder, 5 g protein, 1 fine sugar 10 g (into the egg) Baking: 170 degrees in the oven for about 9 minutes mousse sauce: Milk yogurt 180g gelatine 2 slices (5g/slice) powdered sugar 20g light cream 200g