I have come to a cookbook with very nice cake presentations. It is from various bakeries in Japan. This green tea mousse chocolate cake is my second attempt but with lots of alterations. It is from Patisserie Kanae, Kyoto. I changed the chocolate sponge cake totally as the original one needs egg white between five and six eggs. I did not want to waste the egg yolks. Mine needs three eggs and is soft. I also changed the green tea cream as the original recipe may be difficult to set. It uses only green tea powder and cream. Mine includes gelatin and letting it set in the fridge overnight. It requires whisking prior to the final assembly. It’s velvet with green tea fragrance.
Chocolate Sponge Cake
36g Cake flour
9g corn starch
30g melted butter
Preheat oven to 200C
Beat the sugar with egg over in bain marine till the temperature is slightly below 40C. Remove from heat.
Beat the egg mixture until pale and thick. Whisk at low speed for 1 minute.
Sift the flour mixture 2-3 times. Gently fold it into the egg mixture.
Add a portion of the egg mixture to the butter. Mix till well incorporated.
Fold in the butter mixture gently to the cake mixture.
Pour the cake batter on to a rectangle cake pan. Bake for 4 minutes. Put a baking tray below the cake and bake for further 4-5 minutes.
Once it’s done I cut a 18cm square. Use the rest to assemble another 18cm square.
80g dark chocolate (85% cacao)
Heat the cream gently until smoke starts to appear
Pour the cream onto the chocolate
Mix it until both are well incorporated
Cool it in the fridge till a bit set
Pour it over the base layer of the chocolate sponge cake. Lay the other piece of sponge cake on top on the ganache..
I will make extra 50% or double the portion when I make it next time. This layer was too thin.
Bloom the gelatin in ice water. Drain excess water when it becomes soft.
Mix the green tea powder and sugar.
Heat the milk gently and pour into the green tea powder and sugar mixture.
Add the bloomed gelatin into the mixture. Blend well.
Mix with whipped cream.
Pour it over the layered chocolate sponge cake. Set in the fridge.
Decorate the cake as you like.
Green tea white chocolate cream
300g whipping cream
10g green tea powder
60g white chocolate
Bloom the gelatin in ice water. Drain excess water when it is soft.
Heat gently the cream until it reaches the boiling point.
Pour 1/3 boiled cream onto the white chocolate. Whisk well. Mix the remaining of the boiled cream with the green tea and sugar mixture. Add the bloomed gelatin.
Pour the green tea cream onto the white chocolate mixture.
Let it set in the fridge overnight.
Whip the green tea cream with medium speed till soft peaks form.
Pour it over the green tea mousse and let it set in the fridge a few hours or overnight.