Hi, everyone! Today we’re going to make a gradient matcha mousse cake , It’s a tiny bit complicated. but if you followed my steps, you’ll end up making a gradient matcha cake that looks incredibly wonderful and tastes amazing.
So, Let’s start the steps!
1- starting with the base of match cake. separate the eggs yolk from the white, and then small amount of sugar into the egg yolks.
2- and to make the beating a little bit easier, slowly incorporate the olive oil and whisk while pouring.
3- Now, let’s prepare the match powder together. This is one of the most complicated parts of the whole recipe, so pay attention closely to this part. and follow closely the steps, to prevent having bubbles in your matcha.
So, for a very smooth and not bubbled base: Start by adding just a little bit of milk into the matcha incorporating it little by little, while continuously beating the mixture. 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.
4 – Now, as the mixture has prepared, add it into the egg yloks and mix a till you have the same color in your mixture.
5 – Sift the cake flour into the egg and matcha mixture.
6 – And gently mix. after each incorporation, it will form a thick mixture.
7 – whip the egg whites and sugar, and Use a beater to beat.
8 – start beating 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.
9 -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.
-Add the batter to the rest of the egg whites, And continue folding until it is mixed.
10 – Pour the batter into a baking pan lined with the help of a parchment paper, And Place it into pre-heated oven at 180 C, and bake for 15 minutes.
while our base is in the oven, let’s start making the mousse”
1- Cut the gelatin sheets into smaller pieces, soak them in cold water until softened. Then scoop out the gelatin and squeeze to remove excess water, and mix into a hot milk and let the gelatin dissolve completely.
Now, our cake should be done baking, and we need to immediately remove it from the oven. and quickly remove the parchment paper as well. because, this will prevent the cake from deforming after cooling.
And then let’s continue making the mousse…”
2- Pour the warm gelatin-milk mixture into the Mascarpone cheese, which should be took out from the fridge and soften at room temperature.
3- Give it a bit of mix, 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.
4- Pour part of the gelatin-cheese mixture into the whipped cream, Like mixing the matcha batter before. Use the folding motion to mix it more, Then pour the rest of the gelatin-cheese mixture in Mix completely to form the mousse paste.
And now, here is where the art and creativity of gradient matcha mousse cake 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 bellow.
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
Other than the first bowl that doesn’t have any matcha, You will get four gradient bowls from light to dark of mousse paste.
Now, we take the completely cooled cake of the parchment paper And put it on the plate where you will assemble the cake. Take the mousse cake mold and position 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. 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 4 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.
parchment paper for the mold.
3 eggs 25g vegetable oil.
1 tbsp matcha powder.
A pinch of salt.
60g cake flour.
Mousse paste for a 6 inch matcha mousse cake:
2 slices of Gelatin (12g).
1tbsp matcha powder.
100g mascarpone cheese or cream cheese.
The ratio of matcha powder & mousse paste:
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.