Green Tea and White Chocolate Mousse Cake
Green Tea and White Chocolate Mousse Cake

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, green tea and white chocolate mousse cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Add cold water into a large mixing bowl. Add the cooled white chocolate mixture and use a spatula to fold into the whipped cream. A kosher recipe for green tea layer cake with white chocolate buttercream frosting, made with Japanese matcha green tea.

Green Tea and White Chocolate Mousse Cake is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Green Tea and White Chocolate Mousse Cake is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have green tea and white chocolate mousse cake using 25 ingredients and 32 steps. Here is how you cook that.

The ingredients needed to make Green Tea and White Chocolate Mousse Cake:
  1. Prepare For the sponge cake
  2. Take 50 grams Cake flour
  3. Make ready 6 grams Matcha
  4. Get 2 Eggs
  5. Get 40 grams Sugar
  6. Take 30 grams Milk
  7. Make ready 20 grams Butter
  8. Prepare For the white chocolate mousse
  9. Take 150 ml Fresh Cream
  10. Take 90 grams White Chocolate
  11. Make ready 2 Egg white
  12. Get 50 ml Milk
  13. Take 4 grams Gelatin
  14. Get 1 tbsp Water
  15. Prepare For the matcha mousse
  16. Prepare 100 ml Fresh cream
  17. Prepare 8 grams Matcha
  18. Prepare 2 Egg yolks
  19. Get 20 grams Sugar
  20. Take 80 ml Milk
  21. Get 3 grams Gelatin
  22. Get 1 tbsp Water
  23. Get 2 tbsp Hot water (to dissolve the matcha)
  24. Get Toppings:
  25. Prepare 1 Matcha

A flourless chocolate cake followed by a layer of white chocolate mousse and topped with a white chocolate and matcha mousse is not only appealing to the eye but it also has a great texture and an amazing. This mousse cake will make you fall in love with black sesame. Inspired by the Green Tea and White Chocolate Mousse Cake by てんじゅ (found on The sponge cake layer is perfectly fluffy and the mousse is as light as air. This is the dessert you'll want to enjoy with people you love and trust, those.

Steps to make Green Tea and White Chocolate Mousse Cake:
  1. For the sponge cake: Line a 21 cm round cake pan with parchment paper. In a separate bowl, sift the matcha and cake flour 2-3 times.
  2. Add sugar in 3 batches to the eggs, put the bowl over a pot of simmering water and whip with an electric hand mixer set to a high speed. Whip until bubbles form and remove when the mixture is warm to the touch.
  3. Beat the mixture at a lower speed once it becomes heavier and starts to thicken.
  4. Stop mixing once the mixture thickens and forms ribbons.
  5. Sift the powdered ingredients into the bowl in three or more batches and cut through the batter with a spatula. Do not over mix.
  6. Microwave the butter and milk in a heatproof container for 30 seconds until the butter melts.
  7. Add a scoop of the mixture into the milk butter from Step 6 and mix well.
  8. Gradually add the ingredients from Step 7 to the ingredients from Step 5, mixing it well with the spatula. Scrape up the ingredients from the bottom of the bowl (do not knead).
  9. Pour the mixture from Step 8 into the cake pan, drop the pan slightly to remove bubbles.
  10. Bake for 17-20 minutes at 340°F/170°C in the oven. Poke a bamboo skewer into the center of the cake. If it comes out clean, the cake is ready.
  11. Drop the cake from a height of 20 cm once to prevent it from shrinking and flattening. Once it cools down, remove it from the baking sheet.
  12. Using cling wrap, plastic bags or a wrung out wet cloth, wrap the cake with the browned bottom facing down.
  13. Once the cake is completely cool, match the cake up to the size and shape of an 18 cm springform pan to cut it out. Place the cake on a plate with the browned part at the bottom.
  14. Let's prepare the white chocolate mousse first. Soak the gelatin in water.
  15. Whip egg whites until stiff peaks appear.
  16. Whip the fresh cream (250 ml) until it is soft and creamy (not too much!)
  17. Take out 100 g for the matcha mousse and chill in the refrigerator.
  18. Heat the milk in a pot. When it starts to bubble at the edge, turn off the heat and melt the white chocolate.
  19. Add the gelatin from Step 14 to the white chocolate mixture in Step 18 and dissolve everything. If it doesn't dissolve, warm it up again over low heat. (But make sure it's not too hot!)
  20. Add the mixture from Step 19 to the cream from Step 16 (150 ml) and mix well.
  21. Add the egg white (whipped) from Step 15 to the mixture from Step 20. Mix it well but do not break the foamy texture of the whipped egg white.
  22. Pour the mousse on top of the sponge cake from Step 13, smooth out the surface and chill in the refrigerator.
  23. For the matcha mousse. Soak gelatin in water.
  24. Add egg yolks and sugar into a bowl and whip until it becomes thick and white.
  25. Add the matcha and hot water into a pot and mix well. Add milk and dissolve the matcha over low heat.
  26. When the edge of the green tea mixture starts to bubble a bit, turn off the heat and add the gelatin from Step 23.
  27. Add the hot green tea mixture from Step 26 into the egg yolk mixture from Step 24 and mix well.
  28. Add the egg and green tea mixture from Step 27 to the chilled fresh cream from Step 17 and mix.
  29. Pour the green tea mixture from Step 28 into the mold with the chilled mousse from Step 22 and chill for another 2 hours in the refrigerator until it is set.
  30. Once the mousse is set, sift matcha on top with a tea strainer to decorate.
  31. Removing the cake from its mold will be easier if you wrap the mold with a warm and wet towel.
  32. Here I sliced a 19.5 cm square sponge cake into two pieces, and then used a 5.5 cm cake ring to cut them again into this shape. I also used mousse film around the cake to hold it together. When you cut it out like this, you get 13 portions.

This is the green tea and white chocolate mousse cake I made. I made a mistake and put too much green tea matcha on top so the top taste really bitter. It still taste good just had to get rid of the green tea matcha before eating, lol. Green Tea Cake The first component of the opera cake was of course the cake. The cake sounded pretty interesting because it used ground almonds.

So that’s going to wrap it up for this special food green tea and white chocolate mousse cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!