Matcha Mousse Cake With Raspberry Recipes

Steps:

• Dissolve gelatin in 4 tablespoons hot water in a bowl. Set aside.
• Mix brown sugar and egg yolks together in a medium bowl. Set aside.
• Heat milk in a saucepan over low heat, about 5 minutes. Stir in gelatin mixture until dissolved, making sure not to overheat milk. Remove from heat. Pour milk mixture into egg mixture gradually, stirring well.
• Mix 2 tablespoons hot water and green tea powder together in a bowl. Set bowl of gelatin mixture on top of a bowl filled with ice water; stir matcha paste into mixture as it cools.
• Whip heavy cream in a bowl using an electric mixer until firm but not yet forming peaks, about 3 minutes. Add to matcha mixture; stir well until fully incorporated, about 1 minute.
• Pour mousse evenly into 8 serving glasses. Chill in the refrigerator at least 2 hours.

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. cake pan with parchment. Sift cake flour and matcha powder together twice. , In another large bowl, beat egg yolks and 1 tablespoon sugar until slightly thickened. Beat on high speed until thick and lemon-colored. Beat in milk, oil and vanilla. Fold in flour mixture. , Place egg whites in a small bowl. With clean beaters, beat on medium until soft peaks form. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly. , Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, mash raspberries with 1 tablespoon sugar. Press through a fine-mesh strainer into another bowl; discard seeds. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until stiff peaks form. Gently fold in 2 tablespoons raspberry puree., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 30 minutes before serving. Serve with remaining raspberry puree. If desired, garnish with additional whipped cream and raspberries.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease two 20cm cake tins (one should be at least 8cm deep) with oil, and line the base and sides with baking parchment. Tip the egg yolks, caster sugar and vanilla into a large bowl, and the egg whites into a second large bowl. Combine the flour, almonds and 1 /4 tsp salt in a third bowl.
• Using an electric hand whisk, beat the egg whites until doubled in size and holding soft peaks. Transfer the beaters to the egg yolk bowl (no need to clean the beaters first) and whisk until the mixture is thick and pale. Lift the beaters and drizzle the mixture around the bowl - a ribbon should sit on the surface for 2-3 secs.
• With a large metal spoon, transfer a spoonful of egg white to the yolks, and mix to loosen the consistency. Add the remaining whites and gently fold into the yolks, trying to retain as much volume as possible. Stop before the mixture is totally combined. Sprinkle the flour and almond mixture evenly over the surface, then drizzle the cooled butter around the edge of the bowl. Fold everything together until just combined, making sure you scoop the spoon right down to the bottom of the bowl to catch the butter and any pockets of flour. Divide the mixture between the cake tins, level the surfaces, then bake on the middle shelf of the oven for 22-25 mins. Test the cakes are done by inserting a skewer into the centre - it should come out clean. Cool in their tins on a wire rack for 30 mins, then remove the tins and parchment, and leave to cool completely.
• Boil the kettle. Put the gelatine in a bowl of cold water and set aside to soften. Pour 150ml cream and 50ml hot water into a saucepan. Add the matcha powder and whisk over a gentle heat until well combined and steaming. Remove from the heat. Squeeze the water from the gelatine leaves and add them, one by one, to the hot matcha cream, whisking until they're dissolved. Pour the warm cream into a bowl and put in the fridge to cool to room temperature - don't leave it too long or the gelatine will set.
• Line the deepest of your 20cm cake tins with a double layer of cling film, ensuring the sides are well covered. Put one of the sponges in the tin, flattest-side down. Pour the remaining 450ml cream into a bowl and add the icing sugar. Whip until the cream is holding soft peaks, then fold through the cooled matcha cream. Scrape the cream into the cake tin and level the surface. Put the remaining sponge on top, flattest-side facing up, pushing the sponge gently into the cream. Wrap the tin in cling film and chill for at least 4 hrs.
• Put the cream, chocolate and matcha powder in a saucepan and heat very gently, stirring until the chocolate has melted and the matcha is well mixed in. Set aside to cool and thicken for 10 mins. Remove the cake from the fridge and unwrap the tin. Invert the cake onto a cake stand or plate and remove from the tin and the cling film. Using a palette knife held at a 90-degree angle to the side of the cake, scrape around the edge to remove any excess mousse and give the cake a smooth finish. Using baking parchment, create a tight collar, sitting about 2cm taller than the cake. Pour the cooled chocolate glaze over the top, smoothing it to the edge - the collar should prevent it from dribbling down the sides. Chill for 30 mins more, or for up to 24 hrs.
• Carefully pull off the parchment collar. Hold a chopping board (or another object with a straight edge) over half the cake and dust the exposed surface with icing sugar. Arrange fresh cherries and cherry blossom or another edible flower on top, if you like, and serve immediately.

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.

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.