VitaliTea Foodie: White chocolate and Matcha mousse cake

This delicious white chocolate mousse cake is made with delicate layers of green tea sponge cake, white chocolate mousse and a generous dusting of matcha powder. A perfect pastry project for tea or for a chic weekend!

I absolutely love anything matcha and in a sweet dessert it's amazing! This dessert is sweet, melting in your mouth, creamy and so delicious! It looks like something that would be served royalty!

What does it taste like?

This is delicious ! Matcha has a truly unique earthy flavor and is delicious in desserts! Think matcha green tea, without the bubbles and with all the taste!

What you need: 

Milk - I used cow's milk but almond milk is also suitable.

Unsalted butter - make sure it is softened.

Granulated sugar 

eggs - I used large eggs.

Matcha - be sure to use a good quality matcha powder like our Matcha Sakura. Namely, the aroma makes all the difference.

All-purpose flour - also called ordinary flour.

Gelatin sheets - they will help to fix the foam.

White chocolate - I used Nestlé white chocolate buttons which I melted in the microwave.

Heavy cream - this is the type of cream you use for whipping.

Icing sugar

Ingredients: 

    ▢ 1/4 cup of milk

    ▢ 3 tablespoons unsalted butter, softened

    ▢ 1/2 cup powdered sugar

    ▢ 4 large eggs

    ▢ 2 tablespoons of powdered matcha tea (see notes)

    ▢ 3/4 cup all-purpose flour

White chocolate mousse

    ▢ 6 gelatin sheets

    ▢ 2 tbsp. cold water

    ▢ 1 cup of white chocolate, melted and slightly cooled

    ▢ 2 1/2 cups heavy cream

Matcha mousse

    ▢ 3 gelatin sheets

    ▢ 2 tbsp. cold water

    ▢ 1 1/4 cup heavy cream

    ▢ 2 tablespoons of powdered matcha tea

    ▢ 1/3 cup of powdered sugar

Decorations

    ▢ 3 tbsp. powdered matcha tea

Preparation:

Matcha sponge cake

1. Preheat the oven to 175 ° C. For this recipe you will need an 18cm cake pan and an 20cm cake pan.

1. Put the milk and butter in a small microwave-safe bowl and heat it for 30 seconds or until the butter is melted. Set aside to cool.

1. Add the eggs, sugar and vanilla extract to a large mixing bowl. Sift the flour and matcha powder into the bowl and use a spatula to gently fold them in until there are no more large lumps of flour.

1. Pour into an 20-inch baking pan lined with parchment paper and bake for 15 to 20 minutes.

1. While the cake is baking, line the bottom of an 18 cm (10 cm high) cake pan with parchment paper. Cover the sides with acetate.

1. Use an 18cm cookie cutter to cut out the cake. Place it in the 18 cm cake pan. Using a damp cloth, wipe off any crumbs that may have settled on the acetate when inserting the cake. Set aside.

White chocolate mousse

1. Add cold water to a large mixing bowl. Add the 9 gelatin sheets and let soak.

1. Add water, 100ml cream and melted white chocolate to a microwave-safe bowl and whisk until combined. Cook in the microwave for 90 seconds.

1. Take 6 gelatin sheets out of the water and squeeze the water well in your hands. Add them to the hot mixture, whisking each time. Let cool to room temperature. Do not let the mixture cool for too long, otherwise it will harden.

1. Add the rest of the cream to a large bowl with the vanilla extract. Use an electric mixer to whip until you get stiff peaks. Add the cooled white chocolate mixture and use a spatula to incorporate it into the whipped cream.

1. Place the mixture on the cake layer in the 18 cm pan. Use the back of a spoon to even it out. Place in the refrigerator.

Matcha mousse

1. Add water, 100ml cream and matcha powder to a microwave-safe bowl and whisk until combined. Microwave for 90 seconds.

1. Take 3 gelatin sheets out of the water and squeeze the water well in your hands. Add them to the hot mixture, whisking each time. Let cool to room temperature. Do not let the mixture cool for too long, otherwise it will harden.

1. Add the rest of the cream to a large bowl with the vanilla extract. Use an electric mixer to whip until you get stiff peaks. Add the cooled white chocolate mixture and use a spatula to incorporate it into the whipped cream.

1. Spoon the mixture onto the white chocolate mousse. Use the back of a spoon to even it out. Place the cake in the freezer for 4 hours to set completely.

1. To finish the cake, carefully remove it from the pan. Use a small sieve to sprinkle the matcha powder. Slowly remove the cake from the acetate and cut it into slices for serving.

Good tasting !

Notes

conservation:

The cake can be stored in an airtight container for up to three days.