Matcha mousse cake

Overview

This is the first dessert prepared by my parents. It looks simple and melts in your mouth. Since I didn’t expect a first-time success, I don’t have a diagram of the process... you can only take a look at it! Xylitol is used instead of white sugar for health reasons. The amount of sugar in the recipe is still on the high side. If the taste is lighter, you can reduce the amount. (The main ingredient is the cake base, the seasoning is the mousse sauce, and the size is 8 inches)

Tags

• baking
• butter
• egg
• geetine
• low gluten flour
• matcha powder
• whipping cream
• xylitol
• lemon juice
• milk

Ingredients

Steps

1. 1 Melt the butter into a liquid state, separate the egg whites and yolks, add 50G xylitol to the egg whites, and add 30G xylitol to the egg yolks. Beat the egg whites completely with a whisk until the texture does not disappear immediately. Use a whisk to beat the egg yolks into a thick sauce, adding butter in three batches while beating.

   

2. 2 Divide one-third of the beaten egg whites into the mayonnaise, mix quickly with a rubber spatula, and then pour the mixed sauce back into the remaining two-thirds of the egg whites. And stir quickly evenly.

   

3. 3 Sift in the matcha powder and low-gluten flour, mix quickly and evenly, and pour into a greased eight-inch round cake mold. Put it in the oven at 180 degrees for 20 minutes (the specific time and temperature will depend on your oven conditions). If a toothpick sticks in and no residue comes out, it is done. After baking, turn upside down to remove from the mold and let cool for later use

   

4. 4 Then prepare the mousse sauce, soak the gelatin slices in cold water until soft, then add them to the milk, heat over water until melted, and stir evenly. Add lemon juice to the blended milk jelly.

   

5. 5 Refrigerate the whipping cream for more than 12 hours, add xylitol, and beat it completely with a whisk over ice or ice water. Then add the milk jelly and stir evenly.

   

6. 6 Divide the cooled cake base into two layers horizontally and remove one edge. Put one piece into the mold first, then pour half of the mousse sauce. Then smooth it out, add the second piece of cake, and pour in the remaining mousse sauce. Smooth the surface and refrigerate for more than 6 hours. After it is completely frozen and solidified, take it out, cover the outside of the mold with a hot towel, and demould.

   

7. 7 Gently place the flower pieces on the cake, sift the matcha powder evenly with your hands, then remove the flower pieces, and the cake is ready!

   

8. 8 After cutting it, there are two layers with such distinct colors!