JasmineRichelleBakes: Matcha Mousse Cake

I really enjoyed this month's matcha bakes, we started with Matcha Croissants, then Matcha Donuts with a Matcha Glaze, next were Matcha Cheesecake Brownies and finally we will end with Matcha Mousse Cakes. I don't know why I went with Matcha Mousse Cakes but I'm glad I did. I wanted to bake a fancier dessert even though it had multiple components. I ended up making a chocolate sponge cake for the base. I topped that with a raspberry jam. I topped that with a dome of matcha coconut mousse and glazed the whole thing with a matcha mirror glaze. Everything pairs so well and not one flavor over powers the other. It became a very harmonious dessert. Speaking of harmony for the month of February I think the theme will be perfect pairs. Here's how the cakes turned out.

Matcha Mousse Cake

Here's what you will need.

Chocolate Sponge

20g cocoa
20g flour
16g cornstarch
3 egg whites
100g sugar (separated in two bowls 50g each)
5 large egg yolks
40g butter (melted and cooled to room temperature)

Matcha Coconut Mousse

1/4 cup cold water
1 1/2 teaspoon gelatin
2 cups coconut milk
1/2 cup sugar
2 teaspoons coconut extract
pinch of salt
1 tablespoon of matcha powder
2 cups of heavy cream
1 tablespoon sugar

Matcha Mirror Glaze

15 g gelatin (2 envelopes)
80g cold water
100g water
200g sugar
200g corn syrup
150g sweetened condensed milk
200g white chocolate

additional tools

round silicon molds (I bought mine from amazon for around 8 dollars)
immersion blender (they are less than 20 dollars)
digital scale ( less than 20 dollars anywhere)
baking tray
small pot
circular cookie cutter (3 inch)

I don't think you can make this in one day because yo have to freeze the mousse to get them out of the molds, so keep that in mind. I like to make the mousse the day before and leave it in the freezer overnight. Then bake the cake the next morning and the mirror glaze last.

so let's start with the mousse.

Take 1/4 cup cold water and mix with 1 1/2 tsp gelatin (thats close to one envelope) and let it sit for 5 minutes.

In a small pot add your coconut milk, sugar, coconut extract, salt and matcha powder together .

Cook over medium heat until sugar has dissolved.

Cool this mixture until room temperature. I like to place over ice to cool faster.

looks like pea soup

Now take your 2 cups of cream + tablespoon of sugar and whip until soft peaks form.

Be sure to not overwhip

Take 1/3 of your whipped cream and fold it into your matcha mixture.

Fold the remainder of the cream into your matcha mixture.

Fill your silicon molds and place on a baking sheet. Then cover with plastic and place in the freezer.

I added a freeze dried raspberry

the raspberry kind of floated

Next the Chocolate Sponge part (you can make the next day if you'd like)

Preheat your oven to 350F

Sift and combine cocoa, flour and cornstarch together

whisk 5 egg yolks + 50g of sugar together until eggs are pale and thick.

whisk egg whites until foamy

Add 50 g of sugar until stiff peaks form

Add 1/3 whipped egg whites into the egg yolks lightly

Add flour mix

add melted butter

add remainder of egg whites

Pour batter on parchment lined baking sheet and smooth out with a knife or spatula.

Bake for 15 to 20 mins. at 350F. The cake should be springy and bounce back when pushed.
immediately flip cake onto a piece of parchment paper.

Take a circle cookie cutter and cut out circles of cake.

Now on to the glaze.

take your gelatin and cold water and let it sit for 5 minutes

In a small pot add water, sugar, matcha powder and corn syrup and cook on medium hat until sugar dissolves. Remove from heat

Add gelatin and whisk to dissolve

gelatin disk

Add in the condensed milk

Pour mixture over the white chocolate and let sit for about 5 to 7 minutes.

Blend this mixture with an immersion blender and run through a fine mesh strainer.

Now for assembly

Demold the mousse domes from the silicon molds and place over wire racks. I stacked these over cups and then I placed that over a baking sheet lined with plastic.