Why Make This Recipe
Matcha Cherry Mousse Cake offers a delightful blend of flavors and textures. The creamy matcha mousse pairs beautifully with the tartness of cherry, creating a refreshing dessert that stands out. This cake is perfect for special occasions or when you want to impress your friends and family with your baking skills. The vibrant colors and unique combination will certainly make it a centerpiece on any table.
How to Make Matcha Cherry Mousse Cake
Ingredients:
- 30 g heavy cream
- 15 g egg yolk
- 5 g granulated sugar
- 65 g sour cherry purée
- 1 sheet gelatin, soaked
- 70 g heavy cream, whipped
- 150 g sour cherry purée (for jelly)
- 10 g granulated sugar (for jelly)
- 1 2/3 sheets gelatin, soaked (for jelly)
- 30 g almond flour
- 20 g powdered sugar
- 50 g egg
- 15 g egg yolk
- 30 g egg white
- 1 pinch of salt
- 25 g granulated sugar (for sponge cake)
- 35 g pastry flour
- 15 g unsalted butter, melted
- 150 g heavy cream (for matcha mousse)
- 50 g white chocolate, finely chopped
- 30 g egg yolks
- 10 g granulated sugar (for matcha mousse)
- 6 g matcha powder
- 200 g heavy cream (for matcha mousse)
- 105 g white chocolate (for glaze)
- 50 g granulated sugar (for glaze)
- 110 ml water (for glaze)
- 105 g liquid glucose
- 70 g crème double or heavy cream (for glaze)
- 5 g matcha powder (for glaze)
- 10 ml water (for glaze)
- 4 2/3 sheets gelatin, soaked (for glaze)
Directions:
-
Cherry Mousse: In a saucepan, heat 30 g of heavy cream until it’s almost boiling. Whisk the egg yolk and sugar until it’s creamy. Combine the hot cream with the egg mixture, heat it to 82 °C, then remove it from heat. Add the cherry purée and soaked gelatin. Cool the mixture and then fold in the whipped cream. Freeze in molds for 1.5 hours.
-
Cherry Jelly: Heat 1/3 of the cherry purée with the sugar. Dissolve the soaked gelatin in this mixture, then mix it with the remaining purée. Pour this on top of the frozen mousse and freeze again for at least 1 hour.
-
Almond Sponge Cake: Preheat your oven to 180 °C. Mix together the almond flour, powdered sugar, egg, and egg yolk. Fold in the whipped egg whites and spread the mixture on a baking sheet. Bake for 7-8 minutes, then cool and cut into circles.
-
Matcha Mousse: Heat 150 g of cream and mix it with egg yolks and sugar. Heating this to 82 °C, then add in the matcha paste, white chocolate, and gelatin. Fold in the whipped cream, fill the molds, insert cherry cores, and top with sponge. Freeze for at least 6 hours.
-
Matcha Glaze: Boil water, sugar, and glucose together. Add in the gelatin and crème double, then mix until smooth with the white chocolate. Cool and refrigerate until needed.
-
Assembling: Gently reheat the glaze. Unmold the cakes, glaze them while they are still frozen, and let it set. Decorate as desired and keep refrigerated until serving.
How to Serve Matcha Cherry Mousse Cake
Serve the Matcha Cherry Mousse Cake chilled, and slice it into portions for your guests. You can add fresh cherries or a dusting of matcha powder on top for extra flair before presenting.
How to Store Matcha Cherry Mousse Cake
This cake can be stored in the refrigerator for up to three days. Make sure to keep it in an airtight container to maintain freshness. If you want to keep it longer, you can freeze it before glazing. Just thaw it in the refrigerator before serving.
Tips to Make Matcha Cherry Mousse Cake
- Ensure that your ingredients are at room temperature for better mixing and integration.
- When folding in the whipped cream, use a gentle motion to maintain the lightness of the mousse.
- Use high-quality matcha powder for the best flavor and color.
Variation
You can adjust the fruit layer by using different fruit purées such as raspberry or mango. This will give a different flavor profile and can be just as delicious.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cake a day or two in advance. Just store it properly in the refrigerator.
2. Is it necessary to use gelatin?
Yes, gelatin helps set the mousse and jelly. If you want a vegetarian option, consider using agar-agar.
3. Can I use different types of chocolate?
You can use dark or milk chocolate instead of white chocolate, but it will change the flavor of the mousse and glaze.
Matcha Cherry Mousse Cake
Ingredients
Method
- In a saucepan, heat 30 g of heavy cream until it's almost boiling.
- Whisk the egg yolk and sugar until it's creamy.
- Combine the hot cream with the egg mixture, heat it to 82 °C, then remove it from heat.
- Add the cherry purée and soaked gelatin.
- Cool the mixture and then fold in the whipped cream.
- Freeze in molds for 1.5 hours.
- Heat 1/3 of the cherry purée with the sugar.
- Dissolve the soaked gelatin in this mixture, then mix it with the remaining purée.
- Pour this on top of the frozen mousse and freeze again for at least 1 hour.
- Preheat your oven to 180 °C.
- Mix together the almond flour, powdered sugar, egg, and egg yolk.
- Fold in the whipped egg whites and spread the mixture on a baking sheet.
- Bake for 7-8 minutes, then cool and cut into circles.
- Heat 150 g of cream and mix it with egg yolks and sugar.
- Heat this to 82 °C, then add in the matcha paste, white chocolate, and gelatin.
- Fold in the whipped cream, fill the molds, insert cherry cores, and top with sponge.
- Freeze for at least 6 hours.
- Boil water, sugar, and glucose together.
- Add in the gelatin and crème double, then mix until smooth with the white chocolate.
- Cool and refrigerate until needed.
- Gently reheat the glaze.
- Unmold the cakes, glaze them while they are still frozen, and let it set.
- Decorate as desired and keep refrigerated until serving.
