Gradient Matcha Mousse Cake (抹茶慕斯蛋糕)

Thank you Amanda Taste for this beautiful cake with a delicious yet light taste. Please go to her YouTube to see detailed steps.

I used a biscuit base and so this has become a non-baked cake. Also I upsized the cake to 7″ with some adjustments to the recipe.

To increase success rate, do read through the steps properly and prepare the ingredients because you need to work fast once the gelatin is added. Once set, it will be hard to pour and form the pattern. Hence, please follow the steps closely as I have optimized all the preparations work in front.

Also, use a silicone spatula to really scrape the bowls clean, otherwise you will find yourself having not enough of the mousse.

Recipe (for 7″ cake)

Biscuit Base

  • 120g digestive biscuits
  • 60g melted butter
  • 1-2 tsp sugar (optional)

Mousse

  • 170g cream cheese or mascarpone cheese
  • 105g caster sugar
  • 250g whipping cream
  • 190g milk
  • 12g gelatin powder
  • 1/2 tsp vanilla extract
  • 3 and 3/4 tsp matcha powder

Method

1. Wrap the base of a cake ring with cling wrap.

2. Crush digestive biscuits in a ziplock bag with a rolling pin.

3. Melt butter and add brown sugar if prefer.

4. Mix butter and biscuits till even. Then pressed into cake ring. Keep in the fridge.

5. Now for the mousse. Place cream cheese that has been cut into cubes and the 105g sugar in a mixing bowl. Place this mixing bowl in a plate of hot water and set aside to allow cream cheese to soften.

6. In another cold mixing bowl place onto an ice pack, pour in the whipping cream and hand whisk.

7. Whisk till you can see the swirls on the cream but still soft. Do not over whip or it will separate into butter. Set this aside in the fridge.

8. Prepare 5 bowls and add in matcha powder according to the following amounts.

  • Bowl a – 1 and 1/2 tsp
  • Bowl b – 1 and 1/8 tsp
  • Bowl c – 3/4 tsp
  • Bowl d – 1/4 and 1/8 tsp
  • Bowl e – No matcha powder (empty)

9. Add 1-2 tsp water to the first 4 bowls to dissolve the powder into a paste.

10. Next, hand whisk the soften cream cheese till even. Add the vanilla extract here and mix in.

11. Next, heat up the milk till hot and pour over the gelatin powder. Stand for 3 mins. Then stir still all the gelatin has dissolved. Please do this step patiently as it will take time for the gelatin to fully dissolve. This took me another 5 mins and the milk has also cooled a bit.

12. Pour this milk over a sieve into the bowl with cream cheese to remove any undissolved gelatin. Whisk till milk and cream cheese are evenly combined.

13. Add 1/3 of this cream cheese mixture to the whipped cream and mix.

14. Continue to add the rest of the cream cheese mixture. Once all has been mixed evenly, pour this mousse paste into the bowls of matcha paste according to the below and mix till even.

  • Bowl a – 1 and 1/2 tsp + 90g mousse
  • Bowl b – 1 and 1/8 tsp + 120g mousse
  • Bowl c – 3/4 tsp + 140g mousse
  • Bowl d – 1/4 and 1/8 tsp + 150g mousse
  • Bowl e – No matcha powder (empty) + 180g mousse

15. Pour the mousse in the order of e,d,c,b,a into the cake ring. Pour onto the centre of the cake ring confidently and evenly.

16. Place in the fridge overnight to set. When removing from cake ring, run a hair dryer around the ring and it should slide out.

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