I just love that green little mountain garden blueberry cheese mousse

Overview

I have always liked Japan’s Oyamaen series matcha! The fresh green color of matcha, as well as its unique light bitterness and refreshing tea aroma, convey the breath of spring! That unique green, sprinkled on the cake, seems to be covered with a layer of mysterious green gauze, spring is everywhere! The rich milky aroma of cheese, the sweet blueberry jam filling, and the slightly bitter and mellow aroma of matcha, the mixture of these three flavors gives your taste buds endless aftertaste! Happiness is nothing more than a warm afternoon, a cup of coffee, and a piece of cake...

Tags

• baking
• blueberry jam
• cake flour
• clear water
• corn oil
• cream cheese
• egg
• gelatin
• rum
• sugar
• whipping cream
• fine sugar
• milk
• water

Ingredients

Steps

1. 1 First make the chiffon cake body: separate the yolks and protein of 2 eggs and put them in water-free and oil-free containers

   

2. 2 Add 20 grams of milk, 15 grams of corn oil, and 5 grams of fine sugar into the egg yolk container and mix well

   

3. 3 Sift in the flour and mix well

   

4. 4 Add a few drops of lemon juice to the egg whites

   

5. 5 Add 20 grams of sugar in batches and beat the egg whites until dry peaks appear (when the egg whites are lifted up and a small upright corner appears, dry peaks appear)

   

6. 6 Add 1/3 of the meringue into the egg yolk paste, stir evenly, do not stir in circles to avoid defoaming of the egg whites

   

7. 7 Add all the remaining meringue and mix evenly

   

8. 8 Pour into a 9-inch square baking pan, smooth out and release air bubbles

   

9. 9 Put it into the preheated oven and heat the middle rack to 180 degrees for 18 to 20 minutes (I am using the Baicui PE5459 electric oven)

   

10. 10 After the cake is cooled, use a rectangular mousse ring with a side length of 17.5 cm, a width of 7.5 cm, and a height of 5 cm to cut out two cake slices and set aside

    

11. 11 Two slices of cake set aside

    

12. 12 Make cheese mousse filling: Soak 7 grams of gelatine in cold water until soft, add 30 grams of whipping cream (B), microwave over medium heat for 5 to 10 seconds until the gelatine melts and mix well

    

13. 13 Add 30 grams of fine sugar to 110 grams of cheese, melt with hot water and beat until smooth. Add the cooled gelatine solution and stir evenly

    

14. 14 Add 80 grams of whipping cream (A) and stir until smooth

    

15. 15 Mix 5 grams of rum with 10 grams of water and brush it on both sides of the cake

    

16. 16 Take a hard fruit board (or the bottom sheet of a cake mold), line it with oil paper, put a mousse ring on it, and put a piece of cake brushed with rum into the mousse ring

    

17. 17 Pour in half of the mousse paste and chill in the refrigerator for 15 minutes

    

18. 18 grams of blueberry jam, add 20 grams of water, 15 grams of sugar, heat over medium-low heat, bring to boil, continue to cook for 2 minutes, wait until it cools to about 40~50 degrees, add 3 grams of soaked gelatine to melt, stir evenly, let cool and set aside

    

19. 19 Take out the mousse from the refrigerator, add blueberry jam, and freeze in the refrigerator for 10 minutes

    

20. 20 Take out the mousse from the refrigerator, brush the other cake slice with rum on both sides, and place it on the jam layer

    

21. 21 Pour in the remaining mousse and refrigerate for more than 5 hours or overnight

    

22. 22 Take out the mousse from the refrigerator, use a hair dryer to blow around the mousse circle, you can easily remove it from the mold, cut into pieces (can be cut into 5 pieces), and sprinkle with matcha powder