Green Tea Red Bean Mousse Cake with Smarties

March weather, gloomy and wet.  I need something to cheer up.  Wanna to have green.  Hey hey, green tea!  And here comes the green tea red bean mousse cake, a recipe I saved for some time and now I can try it out.   Nice texture and not sweet.  And it’s quite easy.   4 layers and then scatter with smarties to enhance the appeal and happiness.  I had a thought of adding a white chocolate feuilletine and I did not as I wanna to see how it goes first.  Yes, it can be next time.  For this square, intend to share with friends, I multiplied 1.5 times of the original recipe.

Matcha génoise 

3 eggs
60g sugar
41g cake flour
12g corn flour
10.5g matcha powder
30g butter, melted and cooled

Preheat oven to 180 C degree

Sift together flour and matcha powder, set aside

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

Remove from heat, continue to beat until it’s doubled in size and thickened

Gradually and gently fold in the flour and matcha powder until incorporated

Add in the melted butter first mixed with a tiny portion of the egg mixture and quickly fold in

Pour the butter mixture into the baking pan, gently tap pan slightly on the counter to remove any air bubbles

Bake for about 15 – 18 minutes. Take out and leave on rack to cool

Trim off top of the cake to make a flat surface

Red bean mousse 

7.5g powdered gelatin
1/2 cup water
300g chunky azuki beans paste/red beans from can
280g whipping cream

Place the gelatin and water in a bowl

Place this over a boiling pot of water until the gelatin dissolves

Stir in the azuki beans paste and mix thoroughly

Whisk cream until soft peak forms

Gently fold the cream into the azuki beans mixture

Matcha mousse 

9g sheet gelatin
150g milk
15g matcha powder
2 egg yolks
2 egg whites
60 g sugar
120g double cream (I used whipping cream)

Soak the gelatin in cold water

Pour the milk and add the matcha powder in a pot, set on low heat

In a bowl, cream the egg yolk and 20 g sugar until pale in colour

Gradually pour the milk into the egg mixture

Sieve the liquid into a pan, then place over low heat until the temperature reaches 82C degree

Remove from heat, add the rinsed gelatin sheet, stir to dissolve and let cool

Whisk the cream to soft peaks and fold into the matcha mixture

Whip the egg white and the rest of the sugar into meringue and fold into the matcha mixture

Matcha mirror

10.5g powdered gelatin
1/2 cup cold water
1/4 tsp + half of 1/4 tsp matcha powder
2 & 1/4 tsp caster sugar

Mix the gelatin with cold water, bring over low heat to disssolve

Stir in matcha powder and caster sugar

Leave cool. Don’t leave it alone for too long. It will condense quickly. Then you have to make a new one.


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