Matcha Mousse Cake With Raspberry Recipes

RASPBERRY-MOCHI BUTTER CAKE WITH MATCHA GLAZE

Steps:

• Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
• Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
• Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
• Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
• Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
• Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
• Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.

MATCHA RED BEAN MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 8-inch square pan and line with parchment paper. Set aside.
• Dissolve matcha in hot water.
• In a medium bowl, whisk together yolks and 2 tsp of sugar. Whisk until pale. Then add matcha mixture.
• In another bowl, whisk remaining sugar and egg whites until stiff peaks. Fold egg whites into yolk mixture. Follow with sifted cake flour and melted butter. Fold until combined. Transfer to prepared cake pan and bake for 15-20 minutes.
• Bring milk to a boil. Meanwhile, mix together matcha powder and sugar. Add boiling milk to matcha-sugar mixture. Whisk until smooth. Add softened, bloomed gelatin and whisk until dissolved. Let come to room temperature.
• Whisk heavy cream to soft peaks. Gently fold cream into cooled matcha mixture.
• In a saucepot, combine water, superfine sugar, and glucose. Heat until mixture is 121 degrees C.
• In another bowl, whisk together yolks. Add to heated sugar mixture and whisk until pale and fluffy. Continue to whisk until the bowl is cool to the touch.
• Warm up red bean paste in the microwave. Add butter and mix together. Add paste into yolk mixture and heat until 85 degrees C.
• Add softened, bloomed gelatin and stir until dissolved. Let cool to room temperature.
• Whisk cream to soft peaks and add to cooled yolk mixture in three additions.
• Mix together matcha powder and warm water until smooth. Add remaining water and sugar. Combine until sugar is dissolved.
• Melt glucose over low heat. Add water, butter, and salt. When butter has melted, add sugar and bring to a boil.
• Remove from heat and stir in sesame seeds. Pour mixture into a silpat-lined baking sheet. Sprinkle with a pinch of salt. Roll into an even thin layer. Let chill in fridge until set.
• Line a 4x8-inch rectangular mold with acetate strip. Alternatively, you can use a bread loaf pan with a removable bottom. Cut the matcha sponge in half. And place into rectangular mold.
• Brush matcha soaking syrup onto cake to moisten. Then pour in red bean mousse. Follow with remaining half of matcha sponge. Brush cake with soaking syrup. Then pour matcha mousse on top of cake.
• Place assembled cake in fridge for mousse to set, about 15-30 minutes. Continue to chill cake until ready to serve. Before serving break up pieces of sesame nougatine to decorate on top of matcha mousse.
• Slice cake with a warm sharp knife to ensure clean slices. Wipe knife clean before each slice.

MATCHA MOUSSE CAKE WITH RASPBERRY

Steps:

• Raspberry jelly: Soften 3oz of fresh raspberries with 20g sugar. Heat up half of the raspberry in a saucepan on low heat. Add 2 gelatin sheets. Stir in the remaining raspberries once the mixture is cooled. Pour into a 4-5in tart ring and let it set at -20˚C.
• Cake crust: Blend graham crackers with melted butter in a food processor until homogenous. Transfer into the cake mold. Use a coffee tamp to press the mixture into a solid crust base (or hand press with a parchment paper).
• Soak gelatin sheets in ice water. In a large bowl, mix egg yolks, milk, sugar (50g or higher), and corn starch. Keep whisking while heating using the double-boiler method. Turn off the heat once the mixture is viscous and the bubbles dissipate.
• Add in the gelatin sheets, whisk.
• Add the smallest possible amount of water into matcha powder to make a paste, then slowly add in more water to ensure no dry spots. Add the matcha mixture into the bowl.
• While cooling the cooked mixture until body temperature, whip the heavy cream on median speed in a stand mixer until around 80% firm.
• Whisk the whipped cream into the cooked mixture until fully mixed.
• Assembly: pour 1/3 of the lukewarm mixture into the cake mold with crust. Place the raspberry jelly. Optional: line the cake mold with fresh raspberries. Pour in the remaining 2/3 of the matcha gelatin mixture.
• Setting the mousse: tap the mold several times to get rid of excessive bubbles. Cover the top with a food wrap. Let it set in the fridge/freezer overnight.