Petal Matcha Mousse Cake

Petal Matcha Mousse Cake

1. Make an 8-inch heart-shaped chiffon cake in advance, put a book of appropriate thickness in the cake tray, and cut the cake horizontally;

2. Cut the cake into two or three pieces;

3. Cut the edge of each piece of cake a little, and spread the cut piece of cake flat on the bottom of the mold;

4. Soak the gelatine flakes with milk;

5. Add cream cheese and melt in water;

6. Stir continuously until it is completely melted;

7. Then add the sifted matcha powder and keep stirring;

8. Take out the bowl and let it cool until it melts completely and has no particles;

9. Pour the animal cream into the container and use an electric mixer to beat to six or seven minutes;

10. Pour the cool matcha mixture into the whipped cream and mix into a mousse;

11. Put a layer of cake in the mold, and then put a layer of yellow peaches;

12. Pour the matcha mousse into the mold;

13. Pour a layer of cake and a layer of mousse liquid, put the finished cake together in the refrigerator and chill overnight;

14. After refrigerating and setting the matcha mousse cake, take it out of the refrigerator and blow it along the edge of the mold with a hair dryer until the cake mold can slowly fall down;

15. The unmolded matcha mousse cake is ready;

16. The butter is softened at room temperature, put it in a large bowl, and beat it smoothly with a whisk;

17. Put the egg whites into 30g sugar in batches, and use an electric mixer to beat them up to 6 or 7 minutes.

18. Put 30g granulated sugar and 20g water in a small pot, heat it over high heat, and cook the sugar water until the sugar water becomes viscous and covered with small bubbles;

19. Pour the sugar water into the egg whites immediately;

20. Whip the egg whites at high speed to cool them down;

21. Put all the egg whites in the butter and beat;

22. Add a few drops of lemon extract and continue to beat until you get a lighter, very smooth butter frosting;

23. Put the buttercream frosting into the piping bag;

24. First use a shell-shaped decorating mouth to squeeze the bottom of the cake into a circle;

25. Then use the rose petal mouth to squeeze the petals around the top of the cake at 45 degrees;

26. Feel free to use other colors to squeeze out the petals at 45 degrees;

27. Finally squeeze out the leaflets with the green leaf flower mouth;

28. Write a blessing with a small round flower mouth in the middle.