White Chocolate Matcha Mousse Cake
A delightful fusion of creamy white chocolate mousse and delicate matcha sponge cake, topped with a generous dusting of matcha powder. This elegant cake serves up to 30 people, making it perfect for special occasions.
Ingredients
¼ cup (60 ml) milk
3 tablespoons unsalted butter, softened
½ cup (100 g) caster sugar
4 large eggs
2 tablespoons matcha tea powder
¾ cup (100 g) all-purpose flour
1 teaspoon vanilla extract
White Chocolate Mousse:
6 gelatin leaves, OR 2 tablespoons gelatin powder
2 tablespoons cold water
1 cup (200 g) white chocolate, melted and slightly cooled
2½ cups (600 ml) heavy cream
Matcha Mousse:
3 gelatin leaves, OR 1 tablespoon gelatin powder
2 tablespoons cold water
1¼ cups (300 ml) heavy cream
2 tablespoons matcha tea powder
⅓ cup (100 g) powdered sugar
Decorations:
3 tablespoons matcha tea powder
Instructions
1. Prepare the Matcha Sponge Cake:
Preheat your oven to 175°C (350°F). Grease and line an 8-inch cake tin with parchment paper and also line the bottom of a 7-inch cake tin with parchment paper. Line the sides of the 7-inch tin with acetate strips.
In a small microwave-safe bowl, combine milk and butter. Microwave for 30 seconds or until butter is melted. Allow to cool.
In a large mixing bowl, whisk eggs, sugar, and vanilla extract with electric beaters until the mixture triples in volume and becomes pale.
Sift the flour and matcha powder into the egg mixture. Gently fold in using a spatula until no large bits of flour remain. Gradually fold in the milk mixture.
Pour the batter into the 8-inch cake tin and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Once cooled, use a 7-inch cake cutter to cut out a cake layer. Place this layer into the prepared 7-inch tin, pressing gently to fit. Wipe away any crumbs from the acetate. Set aside.
2. Make the White Chocolate Mousse:
Soak 6 gelatin leaves in cold water.
0 Comments