Matcha mousse cake

Overview

I just bought an oven, and I want to make all kinds of delicious cakes and biscuits every day. As a novice baker, this was my first time making a mousse cake, which was very stressful. In order to prepare a birthday cake for my husband, I carefully prepared the materials and checked the information on the Internet. The cake failed because the cream was over-beaten. I thought it would not be shaped, but the taste was not disappointing. There is less cream and the shape is not perfect.

Tags

• baking
• dessert
• old man
• afternoon tea
• students
• cake flour
• egg
• pure milk
• salad oil
• whipping cream
• white sugar
• yogurt
• gelatin tablets
• milk
• powdered sugar

Ingredients

Steps

1. 1 The container containing the egg whites should not be stained with water or oil, and do not mix egg yolks, otherwise it will affect the beating of the egg whites; use a whisk (use level 6) to beat the egg whites until they are thick and foamy; then add one-third of the sugar and continue to beat until the egg whites have texture; add another third of the sugar and beat until the egg head has a soft peak;

   

2. 2 Add another third of the sugar and continue beating. Pour the beaten egg whites into the bowl without spilling.

   

3. 3 Add the egg yolks to the sugar and mix well, then add pure milk and salad oil and mix well. Add the sifted matcha powder and low-gluten flour and mix well.

   

4. 4 Pour the beaten egg whites into the egg yolks three times, mixing well after each addition,

   

5. 5 Mix well the ingredients.

   

6. 6 Pour the mixed ingredients into an 8-inch cake mold. There will be small bubbles when pouring. At this time, you need to shake these small bubbles away.

   

7. 7 After preheating the oven to 150 degrees, place the second to last layer and bake for 55 minutes. To prevent the surface from being burned, you can place a layer of tin foil on the surface after the cake is baked.

   

8. 8 Bake the cake and set aside to cool. Soak the gelatine with pure milk until soft.

   

9. 9 Soak the soft Geely slices and melt them in hot water, then let them cool and set aside. When it cools down, pour in the yogurt and mix well. Set aside.

   

10. 10 Add light cream and powdered sugar, mix well, and beat with a whisk. Note that the whipping cream must not be too whipped, just whip it into a milkshake feel. Mix the gelatine solution and whipped cream to complete the mousse sauce.

    

11. 11 Divide the cake into two pieces and cut off the edges so that the volume of the cake is smaller than the cake mold; wrap tin foil around the outside of the cake mold to prevent the mousse sauce from flowing out; first place a cake piece on the mold and pour half of the mousse sauce; place another layer of cake slices and pour in the remaining mousse sauce.

    

12. 12 Place the cake in the refrigerator for 4 hours, then use a hair dryer to blow around the cake mold to remove it.