Green Tea and White Chocolate Mousse Cake
Green Tea and White Chocolate Mousse Cake

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, green tea and white chocolate mousse cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Green Tea and White Chocolate Mousse Cake is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Green Tea and White Chocolate Mousse Cake is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have green tea and white chocolate mousse cake using 25 ingredients and 32 steps. Here is how you cook that.

The ingredients needed to make Green Tea and White Chocolate Mousse Cake:
  1. Take For the sponge cake
  2. Take 50 grams Cake flour
  3. Make ready 6 grams Matcha
  4. Make ready 2 Eggs
  5. Prepare 40 grams Sugar
  6. Prepare 30 grams Milk
  7. Prepare 20 grams Butter
  8. Prepare For the white chocolate mousse
  9. Take 150 ml Fresh Cream
  10. Make ready 90 grams White Chocolate
  11. Make ready 2 Egg white
  12. Make ready 50 ml Milk
  13. Prepare 4 grams Gelatin
  14. Make ready 1 tbsp Water
  15. Prepare For the matcha mousse
  16. Get 100 ml Fresh cream
  17. Take 8 grams Matcha
  18. Prepare 2 Egg yolks
  19. Make ready 20 grams Sugar
  20. Get 80 ml Milk
  21. Make ready 3 grams Gelatin
  22. Make ready 1 tbsp Water
  23. Get 2 tbsp Hot water (to dissolve the matcha)
  24. Get Toppings:
  25. Get 1 Matcha
Steps to make Green Tea and White Chocolate Mousse Cake:
  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.
  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.
  3. Beat the mixture at a lower speed once it becomes heavier and starts to thicken.
  4. Stop mixing once the mixture thickens and forms ribbons.
  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.
  6. Microwave the butter and milk in a heatproof container for 30 seconds until the butter melts.
  7. Add a scoop of the mixture into the milk butter from Step 6 and mix well.
  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).
  9. Pour the mixture from Step 8 into the cake pan, drop the pan slightly to remove bubbles.
  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.
  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.
  12. Using cling wrap, plastic bags or a wrung out wet cloth, wrap the cake with the browned bottom facing down.
  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.
  14. Let's prepare the white chocolate mousse first. Soak the gelatin in water.
  15. Whip egg whites until stiff peaks appear.
  16. Whip the fresh cream (250 ml) until it is soft and creamy (not too much!)
  17. Take out 100 g for the matcha mousse and chill in the refrigerator.
  18. Heat the milk in a pot. When it starts to bubble at the edge, turn off the heat and melt the white chocolate.
  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!)
  20. Add the mixture from Step 19 to the cream from Step 16 (150 ml) and mix well.
  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.
  22. Pour the mousse on top of the sponge cake from Step 13, smooth out the surface and chill in the refrigerator.
  23. For the matcha mousse. Soak gelatin in water.
  24. Add egg yolks and sugar into a bowl and whip until it becomes thick and white.
  25. Add the matcha and hot water into a pot and mix well. Add milk and dissolve the matcha over low heat.
  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.
  27. Add the hot green tea mixture from Step 26 into the egg yolk mixture from Step 24 and mix well.
  28. Add the egg and green tea mixture from Step 27 to the chilled fresh cream from Step 17 and mix.
  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.
  30. Once the mousse is set, sift matcha on top with a tea strainer to decorate.
  31. Removing the cake from its mold will be easier if you wrap the mold with a warm and wet towel.
  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.

So that’s going to wrap it up with this exceptional food green tea and white chocolate mousse cake recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!