Best Matcha Mousse Cake Tips : Today, we are making a gradient matcha mousse cake.

There’s not much else to say about this cake, only one word is enough Beautiful!

Sometimes I will want to make something that’s appearance can be admired to me. it’s like a work of art.

Of course, it also tastes amazing.

Let’s start!

First, we need to make a matcha cake base.

Before starting,

Heat the oven to 180°C.

Then separate the eggs.

Separate the yolk from the white.

Then add a small portion of the sugar.

Into the egg yolks.

To help with the beating.

Slowly incorporate vegetable oil.

Whisk while pouring.

Next we need to prepare the matcha powder.

Best Matcha Mousse Cake Tips

Ingredients:

[Chiffon cake]- for the 20*30cm mold 3 eggs 25g vegetable oil 60g sugar 1 tbsp matcha powder a pinch of salt 60g milk 60g cake flour

Best Matcha Mousse Cake Tips-Ingredients
Best Matcha Mousse Cake Tips-Ingredients

[mousse paste]- for a 6 inch matcha mousse cake 2 slices of Gelatine (12g) 1tbsp matcha powder 125g milk 70g sugar 175g cream 100g mascarpone cheese (cream cheese would also be ok)

Best Matcha Mousse Cake Tips2
Best Matcha Mousse Cake Tips-Ingredients

The ratio of matcha powder & mousse paste(from deep to shallow): 1 tsp matcha powder + 60g mousse paste; 3/4 tsp matcha powder + 80g mousse paste; 1/2 tsp matcha powder + 100g mousse paste; 1/4 tsp matcha powder + 100g mousse paste; 120g mousse paste;

Because matcha can easily cause bubbles.

So today I will teach everyone a method.

That will make the matcha mixture very smooth.

First add a bit of milk into the matcha.

Make sure it’s a small amount.

Incorporate little by little.

While continuously mixing.

Let the matcha form a homogenous paste-like mixture.

Then slowly add the rest of the milk into the mixture.

This will allow the matcha to spread evenly.

Add the matcha mixture into the egg yolks.

Mix evenly.

Then sift the cake flour in 2-3 rounds.

Into the egg and matcha mixture.

Gently mix after each incorporation.

It will form a thick mixture.

Next, whip the egg whites.

Because we are making a cake sheet.

The egg white does not need to be whipped too stiff.

The sugar can be added all at once.

Use a beater to beat.

First beat on low speed.

Then high speed and then back to low.

This method will create a more stable meringue.

Stop when you reach soft peaks.

The tips will droop but not fall off.

Add 1/3 of the egg whites into the batter.

Fold until evenly mixed.

This folding movement is similar frying.

Scoop from the bottom up.

And turn the bowl while folding over.

After mixing, add the batter into the rest of the egg whites.

And continue folding.

Fold until it is mixed evenly.

Pour the batter into a baking pan lined with parchment paper.

Place into pre-heated oven and bake for 15 minutes.

During that time, we can start making the mousse.

First we need to prepare some isinglass sheets.

Also called gelatin sheets.

After cutting into smaller pieces, soak in cold water until softened.

It will soften after a bit.

Then scoop out the gelatin and squeeze to remove excess water.

Add into microwaved milk.

Mix and let the gelatin dissolve completely.

At this time the cake will be ready.

For sheet cakes like this, once they are done baking.

They need to be removed immediately from the oven.

Quickly remove the parchment paper.

Flatten out.

This can prevent the cake from deforming after cooling.

Then let’s continue making the mousse.

Pour the warm gelatin-milk mixture into the Mascarpone cheese.

I took the cheese out of the fridge before and let it soften at room temperature.

Mix evenly and add sugar.

Mix until the sugar dissolves and there are no granules left.

If it seems to be grainy, you can run the mixture through a sieve.

Then whip the cream.

The cream also does not have to be whipped too stiff.

Just whip until cream’s surface is textured.

But still has a certain degree of fluidity to it.

Pour part of the gelatin-cheese mixture into the whipped cream.

Like mixing the matcha batter before.

Use the folding motion to mix it evenly.

Then pour the rest of the gelatin-cheese mixture in.

Mix completely to form the mousse paste.

The next part is where the artistic creativity comes in.

Prepare five small bowls.

Don’t put matcha powder into the first bowl.

Then in bowls 2, 3, 4 and 5, put in different amounts of matcha powder.

Put increasingly larger amounts of matcha in each bowl.

The specific amount of matcha powder used.

The measurements.

Will be put in the description as below:

The ratio of matcha powder & mousse paste(from deep to shallow): 1 tsp matcha powder + 60g mousse paste; 3/4 tsp matcha powder + 80g mousse paste; 1/2 tsp matcha powder + 100g mousse paste; 1/4 tsp matcha powder + 100g mousse paste; 120g mousse paste;

Make sure to take a look.

Then like I said before.

Make sure to add a little water at first.

About 1-2 teaspoons.

Into each bowl containing matcha powder.

Then mix them all evenly.

Then pour the mousse paste into each bowl.

It’s best if you have a small scale to help you pour an exact amount.

From bowls 1-5, add less paste as you go along.

The specific of mousse paste and matcha powder.

Is something I developed after experimenting.

And is most suitable.

I will put the measurements in the description.

Make sure to take a look.

Other than the first bowl that doesn’t have any matcha.

You will get four bowls (from light to dark) of mousse paste.

Now we take the completely cooled cake.

Off of the parchment paper.

And put it on the plate where you will assemble the cake.

Take the mousse cake mold and positon it.

And cut out a round cake bottom piece.

Carefully remove the surrounding cake.

Try not to move the piece that you’ve already cut.

Best Matcha Mousse Cake Tips
Best Matcha Mousse Cake Tips

Because it can create a gap.

between the cake and the mousse cake mold.

Then pour the prepared mousse paste in.

The bowl without matcha powder goes first.

Fill the entire mousse cake mold.

Then the one with the lightest color is next.

Slowly and carefully pour from the center.

This causes the lightest matcha gradient of the mousse paste to slowly spread out in the white mousse.

Afterwards, it is the same.

According to color (from light to dark),slowly and carefully pour each bowl of mousse paste into the center.

Until the last bowl of paste with the deepest color and least volume.

After you finish pouring, place in the fridge for at least four hours to firm the mousse.

Then the mold can be removed.

When you remove the mold, you can use a hairdryer to help.

Use warm air to blow on the sides of the mold.

Then test with your hands.

When you feel that the mold is loose.

Carefully slip it off.

This gradient matcha mousse cake with beautiful colors.

Is complete?

When you cut, you can see that the inside,has very sharp layers of color.

The recipe for this mousse.

yields a very light and non-greasy dessert.

And because each layer has a different concentration of matcha.

You can experience different tastes.

I hope you like it!

Make sure to quickly place the unfinished cake into the fridge or else it’ll melt.

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