Matcha Red Bean Mousse Cake Recipes

MATCHA MOUSSE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease two 20cm cake tins (one should be at least 8cm deep) with oil, and line the base and sides with baking parchment. Tip the egg yolks, caster sugar and vanilla into a large bowl, and the egg whites into a second large bowl. Combine the flour, almonds and 1 /4 tsp salt in a third bowl.
• Using an electric hand whisk, beat the egg whites until doubled in size and holding soft peaks. Transfer the beaters to the egg yolk bowl (no need to clean the beaters first) and whisk until the mixture is thick and pale. Lift the beaters and drizzle the mixture around the bowl - a ribbon should sit on the surface for 2-3 secs.
• With a large metal spoon, transfer a spoonful of egg white to the yolks, and mix to loosen the consistency. Add the remaining whites and gently fold into the yolks, trying to retain as much volume as possible. Stop before the mixture is totally combined. Sprinkle the flour and almond mixture evenly over the surface, then drizzle the cooled butter around the edge of the bowl. Fold everything together until just combined, making sure you scoop the spoon right down to the bottom of the bowl to catch the butter and any pockets of flour. Divide the mixture between the cake tins, level the surfaces, then bake on the middle shelf of the oven for 22-25 mins. Test the cakes are done by inserting a skewer into the centre - it should come out clean. Cool in their tins on a wire rack for 30 mins, then remove the tins and parchment, and leave to cool completely.
• Boil the kettle. Put the gelatine in a bowl of cold water and set aside to soften. Pour 150ml cream and 50ml hot water into a saucepan. Add the matcha powder and whisk over a gentle heat until well combined and steaming. Remove from the heat. Squeeze the water from the gelatine leaves and add them, one by one, to the hot matcha cream, whisking until they're dissolved. Pour the warm cream into a bowl and put in the fridge to cool to room temperature - don't leave it too long or the gelatine will set.
• Line the deepest of your 20cm cake tins with a double layer of cling film, ensuring the sides are well covered. Put one of the sponges in the tin, flattest-side down. Pour the remaining 450ml cream into a bowl and add the icing sugar. Whip until the cream is holding soft peaks, then fold through the cooled matcha cream. Scrape the cream into the cake tin and level the surface. Put the remaining sponge on top, flattest-side facing up, pushing the sponge gently into the cream. Wrap the tin in cling film and chill for at least 4 hrs.
• Put the cream, chocolate and matcha powder in a saucepan and heat very gently, stirring until the chocolate has melted and the matcha is well mixed in. Set aside to cool and thicken for 10 mins. Remove the cake from the fridge and unwrap the tin. Invert the cake onto a cake stand or plate and remove from the tin and the cling film. Using a palette knife held at a 90-degree angle to the side of the cake, scrape around the edge to remove any excess mousse and give the cake a smooth finish. Using baking parchment, create a tight collar, sitting about 2cm taller than the cake. Pour the cooled chocolate glaze over the top, smoothing it to the edge - the collar should prevent it from dribbling down the sides. Chill for 30 mins more, or for up to 24 hrs.
• Carefully pull off the parchment collar. Hold a chopping board (or another object with a straight edge) over half the cake and dust the exposed surface with icing sugar. Arrange fresh cherries and cherry blossom or another edible flower on top, if you like, and serve immediately.

MATCHA CAKE ROLL W/ ADZUKI CREAM

Steps:

• Soak Adzuki beans in 3X the amount of water for a minimum of 1 hour or overnight.
• Line a 8 X 12" rectangular cake pan with parchment paper.
• Preheat oven to 325 F.
• In a small sauce pan, pour in milk, sift in matcha powder.
• Place over medium heat, keep stirring mixture until it starts to steam and no visible clumps of powder can be seen. Take off heat and set aside to cool. Do not let boil.
• In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
• Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.
• Increase speed to med-high, whip until stiff peaks. (Note 2) You've now made a meringue.
• In a large mixing bowl, sift in cake flour, sugar, baking powder and salt. Stir to combine.
• Create a well in the center. Inside it, add yolks, oil, vanilla extract and the now cooled matcha milk mixture.
• Stir to combine until fully incorporated, do not over mix.
• Gently fold 1/3 of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.
• Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
• Tap the pan on the counter to release large air pockets.
• Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
• Let cool 5 min. in the pan before removing.
• Place cooling rack over cake pan.
• Flip cake over onto the rack, gently remove paper.
• The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
• Place a new piece of parchment paper on top of the cake.
• Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.
• Let it cool in this wrapped condition while making the fresh cream.
• Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help cream whip better.
• Rinse pre-soaked beans to rid of any impurities and throw away damaged beans
• Place in medium sized pot. Add enough water to go past the beans by 2 inches.
• Using a medium high heat, bring water to a boil, then reduce to low for a light simmer.
• Let beans simmer until it becomes soft, about 30 minutes (time will depend on how long it was pre-soaked).
• Pour beans into a colander to drain water.
• Add beans back into pot, add sugar and salt and stir on low heat until the water has evaporated and a line can be drawn in the beans with a spatula without disappearing.
• Set aside to let cool.
• Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
• Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
• Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed and then increase to medium.
• Check on the gelatin. It should no longer be warm but still runny.
• Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
• Stop beating once the cream turns stiff. Do not over whip.
• Check that the beans have completely cooled off.
• Mash half of the azuki beans into a paste with a potato masher or pulverize it in the food processor to make a paste.
• Gently fold in the cooled Adzuki bean paste and whole beans into the whipped cream.
• Use cream to assemble the cooled cake immediately.
• Gently unwrap rolled cake and spread an even layer of cream on it. (Note 3)
• Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
• Wrap with plastic wrap and place in refrigerator to set before cutting.
• Before serving, cut off sides for a cleaner presentation. Matcha cake roll can be kept in the fridge in an air tight container for 2-3 days.

MATCHA RED BEAN MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 8-inch square pan and line with parchment paper. Set aside.
• Dissolve matcha in hot water.
• In a medium bowl, whisk together yolks and 2 tsp of sugar. Whisk until pale. Then add matcha mixture.
• In another bowl, whisk remaining sugar and egg whites until stiff peaks. Fold egg whites into yolk mixture. Follow with sifted cake flour and melted butter. Fold until combined. Transfer to prepared cake pan and bake for 15-20 minutes.
• Bring milk to a boil. Meanwhile, mix together matcha powder and sugar. Add boiling milk to matcha-sugar mixture. Whisk until smooth. Add softened, bloomed gelatin and whisk until dissolved. Let come to room temperature.
• Whisk heavy cream to soft peaks. Gently fold cream into cooled matcha mixture.
• In a saucepot, combine water, superfine sugar, and glucose. Heat until mixture is 121 degrees C.
• In another bowl, whisk together yolks. Add to heated sugar mixture and whisk until pale and fluffy. Continue to whisk until the bowl is cool to the touch.
• Warm up red bean paste in the microwave. Add butter and mix together. Add paste into yolk mixture and heat until 85 degrees C.
• Add softened, bloomed gelatin and stir until dissolved. Let cool to room temperature.
• Whisk cream to soft peaks and add to cooled yolk mixture in three additions.
• Mix together matcha powder and warm water until smooth. Add remaining water and sugar. Combine until sugar is dissolved.
• Melt glucose over low heat. Add water, butter, and salt. When butter has melted, add sugar and bring to a boil.
• Remove from heat and stir in sesame seeds. Pour mixture into a silpat-lined baking sheet. Sprinkle with a pinch of salt. Roll into an even thin layer. Let chill in fridge until set.
• Line a 4x8-inch rectangular mold with acetate strip. Alternatively, you can use a bread loaf pan with a removable bottom. Cut the matcha sponge in half. And place into rectangular mold.
• Brush matcha soaking syrup onto cake to moisten. Then pour in red bean mousse. Follow with remaining half of matcha sponge. Brush cake with soaking syrup. Then pour matcha mousse on top of cake.
• Place assembled cake in fridge for mousse to set, about 15-30 minutes. Continue to chill cake until ready to serve. Before serving break up pieces of sesame nougatine to decorate on top of matcha mousse.
• Slice cake with a warm sharp knife to ensure clean slices. Wipe knife clean before each slice.

MATCHA RED BEAN CAKE

Steps:

• Preheat the oven to 170°C (338°F). Line the sides and base of a deep 6" x 3" (15 x 7.6 cm) or regular 7" (18 cm) round pan with parchment paper.
• To set up a stovetop bain-marie (double boiler), heat a medium-sized pot filled with an inch of water until barely simmering. Turn off the heat.

MATCHA RED BEAN CAKE

Steps:

• Preheat the oven to 350 Fahrenheit. Oil 2 8-inch cake round pans, and cut out 2 piece of parchment paper to put in the pans.
• In a big bowl, beat the butter and sugar together for around 5 minutes until it becomes a light and fluffy mixture. Then mix in the eggs and vanilla until well incorporated.
• In a separate bowl, combine the flour, baking powder, salt, and matcha powder. Then alternate putting the dry ingredients and milk into the wet ingredient mixture. Make sure that the batter is all incorporated.
• Pour the batter into the 2 pans, making sure there is an even amount of batter in them. Tap the pans on the countertop so the air bubbles in the cake rise to the top and pop. Put the cakes in the oven for around 35 to 45 minutes, or until you can stick a toothpick in the center of the cake and it comes out clean.
• Let the cakes cool for around 20 minutes before turning them out and letting them cool completely on a wire rack.
• For the frosting, we're going to make a red bean whipped cream. Pour the heavy cream into a bowl and whisk until you get soft peaks, gradually adding powdered sugar as you go. Once you've achieved soft peaks, fold in the red bean paste, but don't completely fold it inches We want those ribbons of color throughout the cream, and it'll also create an interesting flavor profile while eating the cake so that every bite of cake has a different amount of red bean flavor. Let chill in the fridge.
• To prepare the ganache, put your chocolate into a heat-proof bowl. Heat your heavy cream in a pan over low heat until it starts steaming a bit. Then pour the cream over the chocolate chips and stir until a glossy chocolate ganache forms.
• Once the cakes are cooled, now we can start assembling the cake. Trim the edges and tops of the cakes so that they are even, and start with one layer of cake. Then put the red beam cream on top of the cake, spreading to create an even layer. Put the second cake on top and make sure that the cake is as even as can be, trimming wherever necessary. Put back in the fridge to chill.
• Once the cake is chilled, take the cake out of the fridge and place on a wire rack with a sheet pan underneath. This will catch the chocolate ganache so it doesn't make a mess out of your kitchen. Pour the ganache over the cake, starting from the top edges and work your way to the center of the cake. Make sure that the ganache runs off the sides so all of the cake is covered. Use an offset spatula to even out the ganache. Once you are happy with how the ganache is covering the cake, put back into the fridge to chill for around 10 minutes, just so the ganache gets a little less liquidy.
• Garnish with berries, or leave as is.