Original Post @ Mykitchenoflove

Matcha génoise (adapted from Meringue Desserts and L’Atelier Vi)

• 2 eggs
• 40 g granulated sugar
• 35 g plain flour
• 7 g matcha powder
• 20g butter, melted and cooled

1. Preheat oven to 180 C degree
2. Sift together flour and matcha powder, set aside
3. Use a handheld mixer, beat the egg and sugar in a bowl until blended. Place the bowl over a pot of boiling water, continue to beat until it becomes foamy and warm to the touch
4. Remove from heat, continue to beat until it’s doubled in size and soft peak forms
5. Gradually and gently fold in the flour and matcha powder until incorporated
6. Add in the melted butter and quickly fold in
7. Pour the butter into the baking pan, gently tap pan slightly on the counter to remove any air bubbles
8. Bake for about 15 – 18 minutes. Take out and leave on rack to cool
9. Trim off top of the cake to make a flat surface

Red bean mousse (adapted from Meringue Desserts)

• 5 g powdered gelatin
• 1/3 cup water
• 200 g chunky azuki beans/red beans (for how to cook red beans, refer here)
• 180 g whipping cream

1. Place the gelatin and water in a bowl
2. Place this over a boiling pot of water until the gelatin dissolves
3. Stir in the azuki beans and mix thoroughly
4. Whisk cream until soft peak forms
5. Gently fold the cream into the azuki beans mixture

Matcha mousse (adapted from Nordljus)

• 6 g sheet gelatin
• 100 ml milk
• 10 g matcha powder
• 1 egg yolk
• 1 egg white
• 40 g sugar
• 80 ml double cream

1. Soak the gelatin in cold water
2. Pour the milk and add the matcha powder in a pot, set on low heat
3. In a bowl, cream the egg yolk and 20 g sugar until pale in colour
4. Gradually pour the milk into the egg mixture
5. Sieve the liquid into a pan, then place over low heat until the temperature reaches 85 C degree
6. Remove from heat, add the rinsed gelatin sheet, stir to dissolve and let cool
7. Whisk the cream to soft peaks and fold into the matcha mixture
8. Whip the egg white and the rest of the sugar into meringue and fold into the matcha mixture

Matcha mirror

• 7 g powdered gelatin
• 1/3 cup cold water
• 1/4 tsp matcha powder
• 1 1/2 tsp caster sugar

1. Mix the gelatin with cold water, bring over low heat to disssolve
2. Stir in matcha powder and caster sugar
3. Leave cool

CAKE ASSEMBLY

1. In a mousse ring (or a springform pan), butter and sugar it properly, or wrap around with baking paper, place the matcha génoise cake on the bottom
2. Pour the red bean mousse over the layer and use a spatula to spread evenly
3. Leave the mousse in the fridge to set, for about 3 hours
4. Pour the matcha mousse over the set base, spread evenly with a spatula
5. Leave it to set for another 3 hours
6. Pour the glaze over the mousse and smoothen the surface, refrigerate overnight
7. Next day, unmold the cake from the ring, decorate and serve

As this requires a bit of planning, it is suggested that you bake the cake and red bean mousse two days before, then matcha mousse and the glaze the next day, set in the fridge for one night and voilà, matcha & red bean mousse is ready.

Some tips:

• When you are ready to serve the cake, wrap a hot towel around the pan to ensure the outer ring of the cake doesn’t stick to the pan
• Dip the knife blade into hot water before cut. Wipe and rewarm before each slice. A hot blade would ensure a ‘clean’ cut for a better looking mousse cake slice.