Matcha White Creme Mousse Cake
1.
Cut a 6-inch chiffon cake into 1.5 cm thick cake slices, a total of 2 slices are needed. The cake can be matcha, cocoa or original flavor, as you like, I used matcha-flavored Chiffon cake this time.
2.
Let's make the mousse paste below. First add 30 grams of white sugar to the two egg yolks.
3.
Add 50 grams of milk.
4.
Then add 12 grams of matcha powder.
5.
Stir well until the white sugar melts.
6.
Heat the hot water at 80 degrees Celsius and keep stirring until it becomes a thick milk foam.
7.
Take it out of the hot water, put it in cold water and continue to stir until it cools down and becomes thicker, set aside for later use.
8.
Add 80 grams of whipped cream to 100 grams of white chocolate chips.
9.
Heat it over water until it melts completely, evenly and finely. Take it out and let it cool for a while.
10.
120g whipped cream is sent at low temperature until it can maintain clear lines and a little fluidity (6 distribution), put it in the refrigerator, and refrigerate for later use.
11.
Cut 10 grams of gelatine slices into large pieces, soak them in cold water and set aside.
12.
Drain the soaked gelatine and heat it over water until it melts completely.
13.
Add 10 grams of brandy to the egg yolk matcha emulsion to increase the flavor, if you don’t have it, don’t add it.
14.
Add the egg yolk matcha lotion to the melted white chocolate and stir well.
15.
Add the melted gelatin to the mixture in step 14, and stir well.
16.
Finally, mix the mixture in step 15 with the whipped cream and stir evenly, and the mousse paste is complete. As shown in the picture, the mixed mousse paste should be even, fine, and very thick. If it is very thin, put the mousse paste in the refrigerator for a while to cool down and it will become thick.
17.
Take a pizza pan upside down, put a 6-inch round mousse ring with the bottom side up, and put a slice of chiffon cake in the middle. It is best to leave a 0.5 cm gap between the cake slice and the mousse ring.
18.
Pour 1/2 of the mousse paste, the height is appropriate to reach half of the mousse circle.
19.
Place a piece of Chiffon cake with a 0.5 cm gap around it.
20.
Pour in the remaining mousse paste and smooth the surface with a spatula.
21.
Put it in the refrigerator and freeze for 4 hours to finalize the shape.
22.
Take it out and blow around the mold with a hair dryer to easily demold. If you like, you can also sift a layer of matcha powder on the surface of the cake as a decoration.
Tips:
1. The egg yolk must be heated in water and kept stirring until it is completely cooked;
2. Control the melting temperature of the chocolate below 50 degrees, otherwise it will affect the quality;
3. Before mixing in the whipped cream, the temperature of the chocolate custard emulsion should not exceed 30 degrees, otherwise the cream will easily defoam;
4. Be sure to wait until the mousse is thick and pour it into the mold, otherwise it will float the cake and make it impossible to operate.
