This Matcha Cake Is TOO GOOD 😍🍵

#cake #matcha #recipe #delicious
Matcha is really trendy in North America, where I live, so I had to make this matcha mousse cake. I’ve always been a fan of matcha anyway, so I guess this was just a good excuse to make one 🤓

I mean, the matcha castella sponge and the rich, custard-based matcha mousse are such a beautiful combination. (Honestly, I just made it because I wanted to eat it!)

For the glaze, I left some matcha specks on purpose because I thought they looked pretty but later, I realized they kind of reminded me of kiwi 😂 (Is that just me?) If you prefer a cleaner green glaze, you can add a bit of green coloring since matcha powder tends to show. Or, use a hand blender to mix it more thoroughly.

Anyway, thank you so much for watching! I’ll be back soon with another recipe 💚

🍵 Matcha mousse Cake
(6 cakes – Silikomart SF002 mold)

1️⃣ Matcha Castella Sponge (Base)
Eggs 2 (100g)
Sugar 70g
Honey 15g
Cake flour 60g
Matcha powder 5g
Milk 20g

Method
Preheat oven to 320F and line an 18×18 cm (7×7 inch) pan.
Warm eggs, then whip with sugar and honey until thick and pale.
Fold in sifted cake flour + matcha powder in three additions.
Add milk, fold gently until smooth.

Bake for 25–30 minutes, cool completely, and cut 6 round discs slightly smaller than the dome base.

2️⃣ Matcha Mousse (Main Filling)
Milk 100g
Egg yolk 40g (about 2 yolks)
Sugar 40g
Matcha powder 7g
Gelatin sheets 4g (2 sheets, soaked)
Whipping cream 150g (whipped to soft peaks)

Method
Whisk sugar, matcha powder and egg yolks.
Heat milk, then temper into the yolk mixture.
Cook to 82–84°C until slightly thickened.
Add gelatin, mix well, and cool to about 30°C.
Fold in whipped cream gently.

3️⃣ Matcha Glaze
White chocolate 150g
Water 60g
Sugar 70g
Glucose (or corn syrup) 40g
Sweetened condensed milk 50g
Gelatin sheets 6g (3 sheets, soaked)
Matcha powder 5g
Heavy cream 50g

Method
Bring water, sugar, glucose, condensed milk, and cream to a boil.
Add gelatin, then mix in white chocolate and matcha powder.
Blend well, strain, and cool to 30°C before pouring over frozen mousse domes.

4️⃣ Whipped Cream (Decoration)

Ingredients
Heavy cream 80g
Sugar 5g

Method
Whip until stiff peaks. Pipe with Ateco 869 tip.