I was rummaging my little pantry when I realize I still got lots of left over ingredients from the last time I was baking. I’m afraid that they would go bad soon enough so I decided to make this cake from the ingredients I found on my pantry.
Green tea and white chocolate is, without a doubt a really really good combination.
So let’s get baking!
The ingredients are:
For the cake
Eggs, green tea, butter, milk, sugar, cake flour
For the mousse
Gelatin, white chocolate + unsalted butter, cream (whipped), green tea powder, sugar, egg yolks
To make the cake, start by sifting the flour and green tea powder a couple of times
Beat the eggs and the sugar
Until it gets fluffy
It’s so fluffy I’m gonna die!!! (sorry I just had to write this because the only thing in my mind when I hear the word ‘fluffy’ is this line)
You should be able to see soft ribbons.
Sift the sifted flour and green tea to the egg batter
Fold them but DO NOT over beat them!!
I’ve grease my pan with butter and coat them with flour (because I ran out of non-stick cooking spray). Pour the batter into the baking pan
Bake it, let it cool, once it’s cooled, trim the edge of cake
It’s not exactly the best circle but oh well… it’s going to be covered by mousse anyway so it’s not going to be a problem (this is just an excuse for my messiness).
Now that the cake is done, it’s time to make the mousse
Beat the egg yolks and the sugar until pale and creamy.
Divide the mixture into two.
In one portion, add the green tea paste and whipped cream.
Blah I know, I know, it doesn’t look that good… yet…..
Do the same with the other portion but with the white chocolate
Put the cake back into the tin, then pour the white mousse. Let it set in the freezer for about 10-15 minutes then pour the green tea mousse.
Take it out, decorate it by dusting the cake with some green tea powder
Or maybe some green tea chocolate and whipped cream
Green tea is one of my favourite flavour. The bitterness mixed with the sweetness and creamyness of white chocolate is just full on nomness.
Green Tea and White Chocolate Mousse Cake
Green tea cake
- 50g cake flour
- 7g green tea powder
- 20g butter
- 15ml milk
- 2 eggs
Green tea and white chocolate mousse
- 70g white chocolate
- 20g unsalted butter
- 10g green tea powder
- 50ml milk
- 8g gelatin
- 20g sugar
- 150ml cream(whipped)
- 4 egg yolks
- Sift green tea and flour a couple a times. Set it aside.
- Beat the eggs over simmering water while adding sugar slowly over high speed. Once the mixture formed bubbles and warm to the touch, remove from the water and continue to beat it until the mixture became fluffy and it can form ribbons.
- Sift in the green tea and the flour once again into the egg mixture, fold (do not overmix).
- Heat the milk and the butter just until the butter melts. Temper the egg batter by putting a dollop of the milk and butter then mix well, once done, add the rest of the milk and butter to the egg batter and mix.
- Line your tin with parchment paper and spray it with your cooking spray.
- Bake for 15-20 minutes on 180C/356F or until toothpic inserted and came out clean. Drop the cake from the height of 20cm to prevent it from shrinking and flattening. Cool the cake.
- Once cooled, trim the edges and put it on a springform pan. Set it aside
- For the mousse, soak the gelatin in some cold water.
- Heat the milk and put in the gelatin, stir until melted. Divide into two portion, on one portion stir in the green tea powder to make the green tea paste
- Melt the white chocolate and the unsalted butter.
- Beat the yolk and sugar until pale and creamy.
- Divide the mixture into two, on one portion stir in the milk then incorporate the white chocolate, then fold in the whipped cream.
- Pour the white chocolate mousse into the springform pan with the cake, set it on the freezer for about 10 minutes or until set.
- On the other portion, pour green tea paste, stir, then fold in the whipped cream.
- Take the white chocolate mousse out, pour in the green tea mousse and put it back to the refrigerator.
- Garnish with whipped cream and green tea powder.