Green Tea Mousse Cake

   Assalamualaikum dan selamat petang semua.... Lamanya aku tak menjengah kat sini... Biasa la... Sibuk melayan anak-anak buah aku balik kampung masa cuti sekolah hari tu... So, bila ada kelapangan ni baru la sempat nak update blog ni... Kali ni aku saja nak cuba buat kek yang simple jaa... Maka jadi la Green Tea Mousse Cake ni... Sedap rupanya kek yang guna green tea ni... Rasa macam makan ais krim pun ada... Kek ni aku buat separuh adunan saja... Kalau ikutkan resepi asal dia letak dua keping lapisan kek. Tapi aku malas nak buat dua lapis, aku cuma buat selapis saja... Kalau nak tengok resepi asal sila klik kat link di bawah tuu...

   

Green Tea Mousse Cake
C&P : My Thoughts like Balloons

Green Tea Sponge Cake

2 egg yolks to be mixed with 1/4 cup confectioner’s sugar
2 egg whites (room temp if possible) to be mixed with 1/4 cup confectioner’s sugar
15 ml water
25 ml vegetable oil
1/2 cup cake flour
1/2 tsp green tea powder


Method:

1. Mix egg yolks, 1/4 cup sugar, water and oil together and stir till mixture is smooth.
2. Add in flour and green tea powder and mix evenly.
3. Whisk egg white with sugar till stiff peak (may take a while! I read that having the egg whites at room temperature helps). Fold in egg yolk mixture and pour mixture into a 7″ cake pan.
4. Bake at 350 F for about 30 mins, or until skewer inserted comes out clean.
5. Leave cake to cool on wire rack and slice cake in half lengthwise into 2 slices. Place 1 slice of cake into a 6″ cake pan.

Green Tea Mousse Filling:

2 egg yolks
1/4 + 1/8 cup confectioner’s sugar
1/4 + 1/8 cup milk
1 tsp green tea powder
1/2 + 1/6 cup heavy whipping cream
5 gm. gelatine powder + 25 ml water


 Method:

1. Heat milk till warm (not boiling). Remove from heat and transfer to mixing bowl, then add in sugar and green tea powder. Stir till evenly mixed. Add egg yolks and whisk quickly. Be careful not to allow the egg yolk to overcook or it will become lumpy.
2. Add in melted gelatine mixture and leave to cool.
3. Make whipped cream – pour whipping cream into mixing bowl and use hand mixer to whip for about 10-15 minutes until soft peaks form. You could technically do this by hand but I imagine your hand would fall off first. Fold in whipped cream into the milk/yolk mixture – this is the mousse filling.
4. Pour the mousse filling onto the prepared cake ring.
5. Refrigerate till mousse is set.
6. Take out the cake from the cake ring and sieve green tea powder on top and decorate as desired.