Name: Matcha Mousse Cake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 35g Pure milk; 24g (into the egg yolk) White sugar; 35g Salad oil; 65g Low-gluten flour; 110g Yogurt; 300g Light cream; 140g milk; 2, 5 slices Gelatine Tablets; 34g Powdered sugar

Matcha Mousse Cake

1. The egg white container should not be stained with water, oil, or mixed with egg yolk, otherwise it will affect the whisking of the egg white; use a whisk (use 6 gears) to beat the egg whites until thick; then put one-third of the sugar and continue to whisk until The egg whites have lines; put another third of the sugar and beat until the egg beater has a soft tip;

2. Put in another third of the sugar and continue to pass it. The beaten egg whites are inverted and not spilled.

3. Add sugar to egg yolk and mix well, then pour in pure milk and salad oil and mix well. Add sieved matcha powder and low-gluten powder and mix well.

4. Pour the beaten egg whites into the egg yolk three times, and mix well each time.

5. Mix well ingredients.

6. Pour the mixed ingredients into an 8-inch cake mold. There will be small bubbles when you pour them. At this time, you need to shake off these small bubbles.

7. After preheating the oven at 150 degrees, put it in the penultimate layer; bake for 55 minutes. In order to prevent the surface from being burned, you can put a layer of tin foil on the surface after the cake is baked.

8. After baking the cake, let it cool and set aside. Gelatin is softened with pure milk.

9. The soaked auspicious tablets melt in heat insulation and water, and let cool for later use. Let it cool, pour in the yogurt, mix well, and set aside.

10. Add whipped cream and powdered sugar, mix well, and beat with a whisk. Note that the whipped cream must not be beaten too much, just make it feel like a milkshake. Mix the gelatin solution and the whipped cream to complete the mousse sauce.

11. Divide the cake into two pieces and cut off the edges to make the volume of the cake smaller than the cake mold; put tin foil on the outer bread of the cake mold to prevent the mousse from flowing out; first put a piece of cake on the mold, and pour half of the mousse ; Spread another layer of cake slices, and then pour in the remaining mousse sauce.