Matcha-Passion Fruit Mousse Cake

Baking and Desserts • Author's

Time 3 hours + 17 hours

Ingredients 13

Servings 8

Description

The recipe is taken from the book by Anna Smith, 'Mousse Cakes: Easier Than Ever!'.

Ingredients

Chicken Egg 10 oz
Wheat Flour 5 oz
Sugar 10 oz
Butter 5 oz
Trimoline 0 oz
Baking Powder 0 oz
Matcha 0 oz
Passion Fruit 15 oz
Pectin 0 oz
Gelatin 0 oz
33% Cream 15 fl oz
White Chocolate 10 oz
3.2% Milk 5 fl oz

Step-by-Step Guide

Step 1

Mix 120 grams of eggs, 97 grams of sugar, trimoline, flour, 6 grams of matcha tea, and baking powder using a paddle attachment.

Step 2

Add 42 grams of melted butter to the mixture and stir well.

Step 3

Divide the dough between two 16 cm diameter rings. Bake at 320°F for 20 minutes with convection.

Step 4

When the sponge cake is ready, remove the rings from the oven and cover them with a baking sheet. Allow to cool.

Step 5

Remove the cooled sponge cake from the rings, wrap it in plastic wrap, and freeze.

Step 6

Heat 250 grams of passion fruit puree to 115°F, then add 70 grams of sugar with pectin. Bring the mixture to a boil.

Step 7

Boil for 1 minute. Pour into two rings with a diameter of 16 cm. Freeze.

Step 8

Soak 5 grams of gelatin in cold water for 5 to 7 minutes.

Step 9

Prepare the crème anglaise: Combine 100 grams of sugar with 100 grams of passion fruit puree and heat until the sugar dissolves. Then add 120 grams of eggs and heat the mixture to 180°F, whisking continuously.

Step 10

Add gelatin and 7 grams of matcha tea. Blend the mixture with an immersion blender.

Step 11

Cool to 95°F, add 150 grams of cubed butter, and blend again.

Step 12

Pour over the confit. Freeze.

Step 13

Soak 18 grams of gelatin in cold water for 5 to 7 minutes.

Step 14

Bring the milk with 8 grams of tea to a boil. Add the bloomed gelatin, pour the milk mixture over the chocolate, and blend to create a milk-chocolate emulsion.

Step 15

Add 60 grams of passion fruit puree and blend the mixture with an immersion blender.

Step 16

Add semi-whipped cream.

Step 17

Fill two molds halfway with the mousse. Place the frozen filling gel-side down and gently press it into the mousse. Top with the remaining mousse.

Step 18

Complete the assembly with the sponge cake, leaving 1–2 mm of sponge cake above the surface of the mousse. Freeze.

Step 19

Remove the cakes from the mold. If desired, apply a coating (this can be glaze or velvet). Thaw in the refrigerator for 5–12 hours.