Double Matcha Adzuki Mousse Cake

Today we have an awesome new matcha dessert that will make you fall head over heels.

It’s a pretty simple recipe, at least easier than last week’s recipe, Matcha Nettle Moss Cake! This new recipe is forMatcha Adzuki Mousse Cake and was created by the delightful Jenny Yau aka @jennywcyau.

Jenny is a passionate baker who started her home-based bakery last year. At first, she just made cakes for family and friends, specializing in super light fluffy sponge cakes and mousses with different flavors.

Then Jenny experimented in making macarons for her sister-in-law to sell in her Japanese restaurant. Due to the success of these projects, Jenny now has her own blog featuring an extensive portfolio of cakes and macarons. Here where you can check out her amazing creations:

• Jenny’sinstagram
• Jenny’sblog

This Double Matcha Mousse Cake is a nice combination of fluffy light matcha cake with a smooth and creamy matcha mousse. The double green tea flavor will certainly satisfy any matcha cravings you might have. The adzuki beans in the filling also pairs well with the matcha tea.

Matcha Mousse Cake With Azuki Beans

Yield: 23-cm square mousse cake

A. Matcha Sponge Cake

• 7 eggs, separated
• 20g castor sugar + 90g castor sugar, measured separately
• 65g light olive oil
• 10g matcha powder
• 30ml hot water
• 50ml milk
• 80g cake flour
• 1/4 tsp cream of tartar

Method

1. Pre-heat oven to 160 C
2. Line and grease a 23cm square tin with parchment paper
3. Mix matcha tea with hot water and milk
4. Whisk the 20g castor sugar with egg yolks till dissolved
5. Whisk in oil and matcha tea mixture till just combined
6. Add in cake flour and whisk till just thoroughly mixed where small lumps are still visible
7. Whisk the egg whites separately till frothy
8. Add cream of tartar then whisk till thick foam forms
9. Add the 90g castor sugar whilst still whisking
10. Continue to whisk till firm peak stage
11. Add half of egg whites to the egg yolk mixture & mix with whisk till almost even
12. Fold in the remaining egg whites with spatula until evenly mixed
13. Pour into the tin from 30 cm high to avoid air bubbles
14. Jiggle cake tin to level out the batter
15. Bake in the middle rack for 50 minutes until the top is firm to touch
16. Invert the tin to cool the cake

B. Matcha Mousse

• 500ml whipping cream
• 30ml warm milk
• 10g matcha powder
• 75g castor sugar
• 12g or 4 leaves of gelatine

Method

1. Soak gelatine in 30ml of cold water
2. Mix matcha with the warm milk
3. Whip the cream with sugar until soft peak stage
4. Combine the matcha mixture with the cream mixture
5. Heat up the gelatine in the microwave for 30 secs
6. Put a small amount of matcha mousse into the gelatine, then quickly stir it into the rest of the mousse

C. Filling

• 100g can of Adzuki beans, drained

D. Assemble

1. Cut the cake horizontally into 2 equal halves
2. Spread one layer with 1/3 of mousse and put azuki beans evenly over the mousse
3. Spread another layer of mousse to cover up the beans
4. Top with remaining half of the cake
5. Spread and make ripple / wavy effect with remaining mousse
6. Freeze for 30 mins to be easily sliced
7. Trim 1 cm from 4 edges and then slice into equal portions
8. Refrigerate until ready to serve

Ta-da! This double Matcha Mousse Cake is the perfect sweet treat for you and your loved ones.

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