Gradient Matcha Mousse Cake

Gradient Matcha Mousse Cake

1. Prepare all ingredients

2. Cut the gelatine into small pieces and soak in cold water (just a minute or two)

3. Put the crushed Oreo biscuits into a sealed bag and roll into crumbs, add melted butter and mix well (the sealed bag is out of fresh-keeping bag)

4. Oreo pour into the bottom of the cake and press the solid

5. The soaked gelatin slices are poured into the heated milk and melted until there are no particles

6. Pour the milk with the gelatin flakes into the cream cheese and stir until there are no particles (if any particles can be sieved)

7. Whip the cream until the surface has lines and a certain degree of fluidity.

8. Put 5.5g.4g of matcha powder in two bowls in turn.

9. Use two more to put 3.5g.2g of matcha powder

10. Pour into the batter separately: 5g matcha powder into 60g mousse paste 4g matcha powder into 80g mousse paste 3.5g matcha powder into 100g mousse paste 2g matcha powder into 100g mousse paste

11. Pour the remaining mousse without matcha into the mold, and then pour the darkest color into the mold from the middle

12. Then pour the mousse paste of the next color from the middle

13. Pour in order

14. The last one is the lightest

Tips:

Previously, it looked good with a round shape. This time I wanted to make a heart shape on Valentine's Day, but the gradient effect was not good.