I made this mousse cake for my friend’s dad last week. This green tea mousse is the only mousse cake that contains raw egg yolks. The yolks make the green tea mousse richer in taste. For the sake of health, I always heat the yolk mixture to the egg safe temperature. I have made another similar cake before (read about my post, red bean white chocolate and red bean mousse cake, here). The white chocolate mousse in my previous cake was a bit too sweet so this is the less sweet version.
Green Tea and White Chocolate Mousse Cake with Red Bean Filling
makes an 8 inch cake
For the Red Bean Paste
1/2 C organic red bean
1 Tbsp powdered red bean (I used Greenmax pure red bean powder)
2 to 3 Tbsp honey
3 Tbsp demerara sugar
For the Green Tea Chiffon Cake (9” round)
55 g cake flour
8 g green tea powder
3 large egg yolks
45 g milk
35 grapeseed oil (or any light tasting oil)
3 large egg whites
55 g granulated sugar
1/3 tsp cream of tartar
For the White Chocolate Mousse
100 g white chocolate, chopped
80 + 200 g whipping cream
1/16 tsp salt
30 g milk
2 tsp (6 g) powdered gelatin
For the Green Tea Mousse
100 g whipping cream
6 g (1 Tbsp) green tea powder
2 large egg yolks
40 g granulated sugar
50 + 30 + 30 g milk
2 tsp (6 g)powdered gelatin
Notes: The eggs I use are about 50 g each without shells.
淡忌廉 80 + 200克
魚膠粉 2茶匙 (6克)
牛奶 50 + 30 + 30克
魚膠粉 2茶匙 (6克)
For the Red Bean Paste Filling 紅豆餡
Soak red bean in water for three hours. Rinse then place beans into a pot. Add enough water to cover the beans. Bring to a boil and simmer for 5 minutes to get rid of any impurities and bitter taste of the beans. Drain and add water to the pot again. Bring mixture to a boil and cook over low heat, adding more water as needed, until the beans are tender. Drain. Stir in the powdered red bean and sugar and cook until the liquid is reduced. Remove from heat and let cool slightly. Add honey to taste and cool completely before use.
The energy-saving way: after soaking, first boiling and rinsing the red beans, put them into a pot. Add enough water to cover the beans and bring it to a full boil for 5 minutes. Pour content into a Thermos food container. Cover and leave it for half a day or overnight. Empty the softened red beans into the saucepan again, add powdered red bean, sugar and continue to cook until liquid has been reduced. Remove from heat and let cool slightly. Add honey to taste and cool completely before use.
For the Green Tea Chiffon Cake綠茶戚風蛋糕
Sift together the flour and green tea powder into a mixing bowl. Mix well and make a well in the center. Add oil, milk and egg yolks to the well and whisk gently until combined.
With a hand mixer, whip egg whites in another clean mixing bowl until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white. Pour batter into the parchment paper lined 9″ pan (I placed a heating core in the middle of my pan to promote even heating, read about my post about heating cores here). Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
Bake in a 325℉/170℃ preheated oven for 15 to 20 minutes or until a wooden skewer inserted in the center of cake comes out clean. Drop cake pan on the kitchen countertop at a distance upon removal from the oven to minimize shrinkage. Invert pan and cool on a wire rack. Unmold cake, remove parchment paper and heating core (if any). Trim cake to 3/4 “ thickness. Keep covered until ready to use.
For the White Chocolate Mousse白朱古力慕絲
Chill a mixing bowl and the whisk attachment of the mixer in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it with milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
Microwave 80 g of whipping cream and salt (or set saucepan over low heat) until it is bubbly but not boiling. Pour over white chocolate pieces and mix until chocolate is melted and mixture is smooth. Stir in liquified gelatin mixture and mix well. Let cool to room temperature.
In the chilled mixing bowl, beat remaining whipping cream with a hand mixer until thickened and soft peaks form. Fold into the white chocolate mixture with a spatula in two batches until homogeneous.
For the Green Tea Mousse 綠茶慕絲
Chill a mixing bowl and the whisk attachment of the mixer in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it with 30 g of milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Mix green tea powder and 30 g of milk to form a thick paste. Set aside.
In another mixing bowl, whip egg yolks and sugar until pale, thickened, and expand in volume. Heat remaining 50 g of milk in the microwave or a saucepan set over low heat until it starts to bubble around the edges. Temper the yolk mixture by slowly whisking in the hot milk. Add it gradually to raise the temperature of the yolk mixture or you will scramble the egg yolk.
Heat mixture over a pot of simmering water until temperature reaches 71℃/160℉ (the food-safe temperature of eggs). I strongly recommend that you do this step especially if you are serving this cake to kids, elderly people, pregnant women or people with chronic diseases. Stir in the liquified gelatin mixture and green tea paste until well combined. Strain mixture to get rid of any large lumps if needed. Let cool to room temperature.
蛋黃牛奶混合物隔水加熱至蛋類安全食用温度(71℃/160℉ )後離火 (EC建議不要忽略此加熱步驟，尤其是做蛋糕給小朋友、長者、孕婦及長期病患者吃時)，加入魚膠溶液及綠茶糊拌勻，如有顆粒可先過篩，放涼至室溫備用。
In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the green tea yolk mixture with a spatula in two batches until homogeneous.
To Assemble 組合
Use a 8“ cake ring as a cutter, trim the cake layer to 8” round. Rinse and dry the ring then wrap the bottom with plastic wrap. Line the inside of ring with acetate strips for easy unmolding. Place the cake layer inside.
Pour white chocolate mousse into the ring over the cake layer to 2/3 full. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with an offset spatula if necessary. Refrigerate until mousse is set.
Remove chilled cake from the fridge and spread a layer of red bean filling on top. Pour the green tea mousse over. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with an offset spatula if necessary. Return to the refrigerator and chill until mousse has set. Unmold and decorate with fondant roses before serving. You may wanna read about my post, how to make easy ribbon roses.
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