White Chocolate Matcha Mousse Cake

Got a craving for something sweet?

Mousse cake is the answer to your prayers - and with our recipe today, you don’t need the oven to bake it. How awesome is that!

This super quick and satisfying recipe forMatcha White Chocolate Mousse Cake comes to us courtesy of Diana Saib, aka@hungryrumblytummy.

Diana is a home baker from Indonesia who’s currently living in France where she loves to experience different kinds of dessert recipes and share all of her creations with friends.

Visit herinstagram to check out all the lovely works from Diana!

Diana’sMatcha Mousse Cake combines matcha and white chocolate mousse garnished with fresh strawberries, giving it a silky and smooth texture with plenty of bold flavours.

This lusciousMatcha Chocolate Mousse Cake will not disappoint!

White Chocolate Matcha Mousse Cake

Génoise

• 5g green tea powder + 20g boiled water
• 4 eggs yolks
• 10g caster sugar
• 30g corn oil
• 30g cake flour
• 4 egg whites
• 50g sugar

Method

1. Preheat the oven for 200 C
2. Mix the first 5 ingredients together until homogen for the yolk mixture
3. Beat egg white & 50g sugar together until reaching meringue consistency
4. Fold the yolk mixture and the meringue until homogen
5. Pour to the mould and bake for about 10-15 mins

White Chocolate Mousse

• 250ml whipping cream
• 200g white chocolate
• 1 sachet of gelatine (I use gelatine vegetal powder)

Method

1. Melt white chocolate using au bain marie technique
2. Whip the cream until stiff
3. Fold the whipped cream in the melted white chocolate until homogen
4. Boil gelatine in 2 tbsp of cold water in a mini saucepan
5. Pour gelatin to the whipped mixture, mix well
6. Pour over the genoise right away
7. Let it chill for 1h

Matcha Mousse

• 250ml whipping cream
• 5g matcha powder
• 50g sugar
• 2 sachet gelatine (I use gelatine vegetal)

Method

1. Whip the cream till thickened
2. Add matcha and sugar, then keep whipping until stiff.
3. Boil gelatine in 3-4 tbsp cold water
4. Pour gelatin into the whip mixture, mix well
5. Pour over the white chocolate mousse
6. Let it chill for about 2h in the fridge

NOTE: If you want to decorate the cake with strawberries like the picture, cut some strawberries into halves.

Arrange them at the sides of the mold after baking the genoise and before pouring any mousse mixtures.

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