The recipe this week is Matcha Azuki Mousse Cake by the talented Cindy from @cindy_panda.
If you are craving a smooth, creamy and fluffy dessert with the nice subtle bittersweetness of matcha, then this green tea mousse cake is a great choice.
Cindy is a baking lover based in Toronto, Canada. She has a crush on everything Japanese, from the food to the culture. Thus matcha is undoubtedly one of her most beloved cooking ingredients.
As Cindy’s passion for baking grows, she aspires to one day have her own patisserie to share all her delicious baked goods with others. Visit Cindy and her baking journal via her instagram.
This Matcha Mousse Cake is paradise for any matcha lover as it is comprised of matcha chiffon and matcha mousse, and finished with the sweet white chocolate.
The recipe also delivers a delightful embrace of earthly green tea flavours combined with the nutty sweetness of azuki cream. This combination creates a heavenly taste and texture within the mousse cake.
Azuki Matcha Green Tea Mousse Cake
Matcha chiffon base
Yields a 5” and three 2.5” cakes
- 5 large eggs, separated
- 90g flour (sifted)
- 10g matcha powder (sifted)
- 65g granulated sugar (for egg whites)
- 35g granulated sugar (for egg yolks)
- 60ml vegetable oil
- 75ml hot water
- Whisk the egg whites until a foam starts forming.
- Add in 65g of sugar in three batches and whisk until stiff peaks form.
- Add the egg yolks and 35g of sugar, continuing to whisk until the mixture thickens and drips off a spatula in thick ribbons.
- Mix in the vegetable oil until incorporated completely (the batter should look shiny).
Slowly add in the hot water while the hand mixer is on. Don’t add the water all at once, to avoid cooking the eggs.
Fold in the sifted dry ingredients to the egg yolk batter. Avoid over mixing.
- Add one third of the egg whites to the egg yolk batter until fully combined.
- Fold the batter into the remain egg whites gently. You will break the air bubbles if you are too rough with the batter.
Bake on a baking sheet at 190oC for 15-17mins, then allow the mixture to cool.
- Cut out three large pieces of your cake using a 4” mousse ring and the rest of the circles with a 2.5” mousse ring.
Adzuki cream & matcha syrup
- 1 can of cooked Azuki bean paste (200g)
- 250ml whipping cream
- 20g granulated sugar
- 50ml water
- 50g granulated sugar
- 2g matcha powder
- For the azuki cream, whip the whipping cream with 20g sugar until stiff.
- Mix in the azuki until fully combined, using a spatula.
- For the matcha syrup, heat the water, 50g of sugar and the matcha in a saucepan or microwave.
- Stir until combined and the sugar dissolves.
- Wrap the bottom of a 4” mousse ring in cling wrap.
- Brush all the cake pieces with matcha syrup.
- Line a piece of chiffon cake at the bottom of the ring.
- Spread a thin layer of the Azuki cream on the top of the cake.
- Place another chiffon cake on top and another layer of azuki cream.
- Place the third piece of chiffon cake on the top.
- Ensure there’s room for the matcha mousse on top of the cake, leaving about 1.5cm of space from the top of the mousse ring, without putting too much azuki bean cream in between the layer.
- Refrigerate and chill while making the mousse.
- 4 egg yolks
- 160ml milk
- 16g matcha powder
- 200ml whipping cream
- 40g granulated sugar
- 4 tbsp hot water
- 6g gelatine powder
- 2 tbsp water
- Whip the whipping cream until creamy, and then refrigerate it.
- Mix the gelatin with 2 tbsp water.
- In a saucepan, mix the matcha and hot water together on a low heat until combined.
- Add in the milk, stirring until the matcha is completely dissolved.
- Once the mixture is simmering, remove from the heat.
- Stir in the gelatin until it’s completely dissolved.
- While the matcha mixture is simmering, whip the egg yolks and sugar until it pales and thickens.
- Pour the matcha mixture onto the whipped egg yolks, stirring until combined.
- Leave the matcha egg yolk mixture to cool to room temperature.
- Mix the matcha mixture with the whipped cream until combined.
- 100g white chocolate (optional)
- Matcha powder
- Cut out a few 4x4cm squares from a parchment paper.
- Turn the baking tray upside down and line with aluminum foil.
Temper the white chocolate before placing it in a piping bag.
- Pipe your chocolate over the parchment paper.
- Lift the parchment paper gently and place it on a baking tray.
- Refrigerate the baking tray to let the chocolate set.
- Line the 5” mousse ring with plastic wrap at the bottom.
- Transfer the stacked cake onto the 5” mousse ring, placing it at the center.
- Pour the matcha mousse over the cake until it covers the whole cake.
- Place the cake in the fridge to set.
- Remove from the mousse ring, and garnish with matcha powder and white chocolate decorations.
This cake certainly makes for a delicious and gorgeous matcha dessert. Give it a try and tell us how you go. Enjoy!
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