Matcha White Chocolate Mousse Cake
#Let'sChangeThingsUp

INGREDIENTS

Matcha Sponge

 60ml (¼ cup) whole milk

40g (3 tbsp) unsalted butter

95g (½ cup) white granulated sugar

4  large eggs

2 tbsp matcha powder

100g (3/4 cup) flour

 

White Chocolate Mousse

6 gelatine leaves

2tbsp water

200g (1 cup) white chocolate, melted and cooled

600ml (2 ½ cups) whipping/thickened cream

 

Matcha Mousse

3 gelatine leaves

2 tbsp water

300ml (1 ¼ cup) whipping/thickened cream

2 tbsp culinary grade matcha green tea powder

100g (1/3 cup) powdered sugar, plus a little for dusting

 

Decorations

3 tbsp culinary grade matcha green tea powder

METHOD

Serves 12

Level: Medium

Matcha Sponge

Pre-heat the oven to 350℉.

Add milk and butter into a small microwave safe owl and microwave for 30 seconds or until butter is melted. Set aside to cool.

 

Add eggs, sugar and vanilla extract into a large mixing bowl. Use electric hand beaters to whisk until mixture triples in size and goes pale. Sift the flour and matcha powder into the bowl and use a spatula to carefully and gently fold in until there are no big bits of flour showing.

 

Pour into an 8” cake tin lined with baking paper and bake for 15-20 minutes.

 

While the cake is baking, line the bottom of a 7” cake tin (4 inches high) with baking paper. Line the sides with acetate.

 

Use a 7” cake cutter to cut out the cake. Place in the 7” cake tin. Use a wet cloth to wipe away any crumbs that may have gone on the acetate as the cake went in. Set aside.

 

White Chocolate Mousse

Add cold water into a large mixing bowl. Add all 9 gelatin leaves and allow to soak.

 

Add water, 100ml cream and melted white chocolate into a microwave safe bowl and whisk until combined. Microwave for 90 seconds.

 

Take 6 leaves of gelatin out of the water and squeeze the water well in your hands. Add to the warm mixture one by whisking each time. Allow to cool to room temperature. Don’t allow the mixture to cool too much otherwise it will set.

 

Add the remaining cream into a large mixing bowl along with the vanilla extract. Use an electric beater to whip to stiff peaks. Add the cooled white chocolate mixture and use a spatula to fold into the whipped cream.

 

Spoon the mixture on top of the cake layer in the 7” cake tin. Use the back of a spoon to even out. Place in the fridge.

 

Matcha Mousse

Add water, 100ml cream and matcha powder into a microwave safe bowl and whisk until combined. Microwave for 90 seconds.

 

Take 3 leaves of gelatin out of the water and squeeze the water well in your hands. Add to the warm mixture one by whisking each time. Allow to cool to room temperature. Don’t allow the mixture to cool too much otherwise it will set.

 

Add the remaining cream into a large mixing bowl along with the vanilla extract. Use an electric beater to whip to stiff peaks. Add the cooled white chocolate mixture and use a spatula to fold into the whipped cream.

 

Spoon the mixture on top of the white chocolate mousse. Use the back of a spoon to even out. Place in the freezer for 4 hours to set completely.

 

To finish the cake, carefully lift it out of the cake tin. Use a small sieve to dust with matcha powder. Slowly unwrap from the acetate and slice to serve.

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

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