Monday, January 29, 2018

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
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.


 Pour the glaze over the mold, I sprinkled a little gold dust. And let this sit to set.

so pretty

I topped each cake round with raspberry jam


With an offset spatula I added the mousse top to each cake round.

Look at that Matcha dust

I added coconut and matcha powder and a raspberry to each top.


matcha mousse
up close

Ready to serve

I love the color contrast


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