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Green Tea and White Chocolate Mousse Cake
Green Tea and White Chocolate Mousse Cake

Before you jump to Green Tea and White Chocolate Mousse Cake recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies.

Ingesting healthy foods makes all the difference in the way you feel. We tend to feel way less gross after we increase our consumption of healthy foods and lower our consumption of junk foods. Eating fresh vegetables helps you feel a lot better than eating a piece of pizza. This can be a problem, nevertheless, with regards to eating between goodies. Finding goodies that really help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks that you can use when you need an instant pick me up.

If you are not allergic to nuts, try consuming some almonds! As an all-in-one energy booster, almonds offer you many health benefits. These nuts contain quite a lot of vitamins E, B2, and manganese. They generally do, however, have tryptophan-the same enzyme that renders you tired after eating turkey. But once you eat almonds, you don’t feel like you should sleep a while. These nuts relax the muscles and provide a general sense of peace. Almonds typically give you a general increased sense of well-being.

You will not have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to green tea and white chocolate mousse cake recipe. You can have green tea and white chocolate mousse cake using 25 ingredients and 32 steps. Here is how you achieve it.

The ingredients needed to cook Green Tea and White Chocolate Mousse Cake:
  1. Provide For the sponge cake
  2. Provide 50 grams Cake flour
  3. Get 6 grams Matcha
  4. You need 2 Eggs
  5. You need 40 grams Sugar
  6. Prepare 30 grams Milk
  7. Get 20 grams Butter
  8. You need For the white chocolate mousse
  9. Prepare 150 ml Fresh Cream
  10. Prepare 90 grams White Chocolate
  11. You need 2 Egg white
  12. Take 50 ml Milk
  13. Use 4 grams Gelatin
  14. Take 1 tbsp Water
  15. Use For the matcha mousse
  16. You need 100 ml Fresh cream
  17. Use 8 grams Matcha
  18. Prepare 2 Egg yolks
  19. You need 20 grams Sugar
  20. Take 80 ml Milk
  21. You need 3 grams Gelatin
  22. Take 1 tbsp Water
  23. Provide 2 tbsp Hot water (to dissolve the matcha)
  24. Prepare Toppings:
  25. Provide 1 Matcha
Instructions to make Green Tea and White Chocolate Mousse Cake:
  1. For the sponge cake: Line a 21 cm round cake pan with parchment paper. In a separate bowl, sift the matcha and cake flour 2-3 times.
  2. Add sugar in 3 batches to the eggs, put the bowl over a pot of simmering water and whip with an electric hand mixer set to a high speed. Whip until bubbles form and remove when the mixture is warm to the touch.
  3. Beat the mixture at a lower speed once it becomes heavier and starts to thicken.
  4. Stop mixing once the mixture thickens and forms ribbons.
  5. Sift the powdered ingredients into the bowl in three or more batches and cut through the batter with a spatula. Do not over mix.
  6. Microwave the butter and milk in a heatproof container for 30 seconds until the butter melts.
  7. Add a scoop of the mixture into the milk butter from Step 6 and mix well.
  8. Gradually add the ingredients from Step 7 to the ingredients from Step 5, mixing it well with the spatula. Scrape up the ingredients from the bottom of the bowl (do not knead).
  9. Pour the mixture from Step 8 into the cake pan, drop the pan slightly to remove bubbles.
  10. Bake for 17-20 minutes at 340°F/170°C in the oven. Poke a bamboo skewer into the center of the cake. If it comes out clean, the cake is ready.
  11. Drop the cake from a height of 20 cm once to prevent it from shrinking and flattening. Once it cools down, remove it from the baking sheet.
  12. Using cling wrap, plastic bags or a wrung out wet cloth, wrap the cake with the browned bottom facing down.
  13. Once the cake is completely cool, match the cake up to the size and shape of an 18 cm springform pan to cut it out. Place the cake on a plate with the browned part at the bottom.
  14. Let's prepare the white chocolate mousse first. Soak the gelatin in water.
  15. Whip egg whites until stiff peaks appear.
  16. Whip the fresh cream (250 ml) until it is soft and creamy (not too much!)
  17. Take out 100 g for the matcha mousse and chill in the refrigerator.
  18. Heat the milk in a pot. When it starts to bubble at the edge, turn off the heat and melt the white chocolate.
  19. Add the gelatin from Step 14 to the white chocolate mixture in Step 18 and dissolve everything. If it doesn't dissolve, warm it up again over low heat. (But make sure it's not too hot!)
  20. Add the mixture from Step 19 to the cream from Step 16 (150 ml) and mix well.
  21. Add the egg white (whipped) from Step 15 to the mixture from Step 20. Mix it well but do not break the foamy texture of the whipped egg white.
  22. Pour the mousse on top of the sponge cake from Step 13, smooth out the surface and chill in the refrigerator.
  23. For the matcha mousse. Soak gelatin in water.
  24. Add egg yolks and sugar into a bowl and whip until it becomes thick and white.
  25. Add the matcha and hot water into a pot and mix well. Add milk and dissolve the matcha over low heat.
  26. When the edge of the green tea mixture starts to bubble a bit, turn off the heat and add the gelatin from Step 23.
  27. Add the hot green tea mixture from Step 26 into the egg yolk mixture from Step 24 and mix well.
  28. Add the egg and green tea mixture from Step 27 to the chilled fresh cream from Step 17 and mix.
  29. Pour the green tea mixture from Step 28 into the mold with the chilled mousse from Step 22 and chill for another 2 hours in the refrigerator until it is set.
  30. Once the mousse is set, sift matcha on top with a tea strainer to decorate.
  31. Removing the cake from its mold will be easier if you wrap the mold with a warm and wet towel.
  32. Here I sliced a 19.5 cm square sponge cake into two pieces, and then used a 5.5 cm cake ring to cut them again into this shape. I also used mousse film around the cake to hold it together. When you cut it out like this, you get 13 portions.

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