My green tea cake Matcha moousse cake
It's my sons favorite cake
#GlobalApron #Matcha #week34 #Greentea
My green tea cake Matcha moousse cake
It's my sons favorite cake
#GlobalApron #Matcha #week34 #Greentea
Cooking Instructions
- 1
＊Make green tea sponge
Combine the granulated sugar and water for the syrup and place in a saucepan. Dissolve the granulated sugar by heating. It is not necessary to boil the water as long as the granulated sugar is dissolved.
Fold granulated sugar B into the egg yolks until the mixture is white and fluffy.
Mix the green tea powder with the syrup and stir into the egg yolk batter.
- 2
Whisk the egg whites and add sugar little b little (for three times) to make a meringue.
Whisk a little more than a third of the meringue into the egg yolk batter.
Add the flour mixture.
Mix in the remaining meringue with a rubber spatula.
- 3
Pour into an 18 cm cake tin, flatten and bake at 170°C for 28 minutes.
- 4
When the sponge has cooled, slice it into three pieces.
- 5
＊make green tea mousse
Beat the cream to soft-peak and keep in the fridge.
Dissolve the matcha tea gently in the syrup (preferably with a tea whisk) and stir in the egg yolks.
- 6
Mix the powdered gelatine in water and allow it to soften.
Whisk the egg whites and add icing sugar little by little to make a meringue.
Dissolve the blended powdered gelatine in a pan of hot water, add to the meringue and whisk further.
Add the chilled cream and mix.
- 7
Warm and dissolve 100 g granulated sugar with 120 ml water and add green tea liqueur to make green tea syrup.
Reserve 4 tablespoons of green tea syrup for the green tea cream.
Brush the sponge with the green tea syrup and sandwich the green tea mousse in three layers and refrigerate for 30 minutes to 1 hour.
A cake mould will give a beautiful result.
- 8
Mix green tea and reserved green tea syrup well. Add to the double cream and whip.
Apply whipped green tea cream on a cake.
Decoration on top if you like.
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