Matcha Mousse Cake

Matcha Mousse Cake

1. Separate the egg whites from the yolks, beat the yolks

2. Add milk and salad oil and beat evenly

3. Sift in the low powder and matcha powder and mix evenly

4. Add meringues and sugar, beat until dry foaming, lift the egg beater to have short, upright sharp corners

5. Stir 1/3 of the egg white and egg yolk paste evenly, then pour the egg yolk paste into the egg white bowl and continue to mix evenly

6. Pour the cake batter into the mold, put it into the oven, the middle layer, heat up and down 150 degrees, about 40 minutes

7. After it’s cooked, it’s upside down on the cooling rack

8. Trim off the unevenness of the upper layer, then cut into two pieces of cake for later use

9. After that, I will make the mousse. The whipped cream is mixed with sugar and it is beaten into a clear pattern and can be used. Note: it still has to be runny.

10. Heat the milk, put in the gelatin flakes soaked in cold water, stir evenly, and keep the milk gelatin solution warm. If the temperature is too low, it will solidify, so keep it warm

11. Pour into the cream and stir evenly, the mousse is ready (My mousse is green with matcha powder added)

12. Start to make rum

13. Take out a piece of matcha cake and put it into the bottom of the mold

14. Brush a layer of sugar and wine liquid

15. Pour half of the mousse liquid into the refrigerator and freeze it until the mousse liquid has solidified a little, you can put the second piece of cake, it will not fall off

16. Sift all the remaining matcha powder into the mousse and mix well

17. Put the second piece of cake brushed with sugar and wine on the mousse liquid

18. Pour the matcha mousse

19. Put it in the refrigerator, refrigerate overnight, use a hair dryer to blow next to the mold, it will be easy to demould

20. Isn't it beautiful?

Tips:

I sprinkled matcha powder on the top mousse, it looks better