Domed Cake with Matcha Mousse
I found it great fun to make dome cakes, so I thought up this one.
If you over-whip the cream at Step 1, it won't mix properly with the matcha, and may form lumps, so be careful. (I've done it myself.) For 18 cm [7.1 in] diameter round cake. Recipe by Rearea cheese
Domed Cake with Matcha Mousse
I found it great fun to make dome cakes, so I thought up this one.
If you over-whip the cream at Step 1, it won't mix properly with the matcha, and may form lumps, so be careful. (I've done it myself.) For 18 cm [7.1 in] diameter round cake. Recipe by Rearea cheese
Cooking Instructions
- 1
Slice the matcha sponge cake into 4 slices horizontally. Leave 2 slices as is, cut 1 slice into 4 portions, and cut the other slice a bit smaller. Soak the gelatin in water.
- 2
Line an 18 cm diameter bowl with plastic wrap, and line the bottom with one of the uncut slices of sponge.
- 3
Line the sides with the slice that was cut into 4 pieces.
- 4
Make the adzuki bean cream. Add a little cream to the tsubu-an and mix.
- 5
Whip the remaining cream until it forms soft peaks. Add the mixture from Step 4 and whip until it's a bit stiffer.
- 6
Put the adzuki cream in the bowl from Step 3, and cover with the slice that was cut down a bit smaller. Cover with plastic wrap and put into the refrigerator.
- 7
Dissolve the matcha with a little milk. Heat up the rest of the milk in a pan until it's just about to boil. Add the soaked gelatin and the dissolved matcha and mix.
- 8
Strain the mixture through a fine meshed sieve. Leave to cool in a bowl of ice water.
- 9
Put the cream for the mousse in another bowl, add the sugar and whip until it forms soft peaks.
- 10
When the mixture from Step 8 has cooled down, add to the whipped cream from Step 9 and mix. This is the matcha mousse.
- 11
Take the refrigerated bowl of cake and cream from Step 6 out of the refrigerator, and pour in the matcha mousse. Cut off any cake pieces that are sticking out.
- 12
Cover with the remaining slice of sponge, cover with plastic wrap and refrigerate for 1/2 to 1 day.
- 13
Combine the cream for decorating the cake with sugar, and whip until it forms slightly firmer peaks than the cream for the mousse. Spread over the cake, and it's done.
- 14
Sprinkle some matcha under the cake, decorate, and it's done.
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