Hello.
Finally, finally, I am back again!
It feels very odd to write these lines after having been absent for such a long time. It is such a strange feeling but I am very happy to write this post in order to overcome my writer's block. There are many delicious spring recipes waiting for you in the next few weeks and I am really looking forward sharing these with you.
Today I am sharing a matcha cherry mousse cake recipe which I meant to post during the Sakura Cherry Blossom Season. My matcha mousse cake creation was inspired by the arrival of spring and the appearance of green and pink in nature. Even though it is not the beginning of spring anymore, each day is a day is a celebration of a new beginning.
I love the combination of cherry flavor and matcha green tea; I think both flavors go so well together, given you like green tea. Green tea is one think that I cannot live without. I always start my day with a cup of green tea and I am a having a little bowl with matcha tea with a praline every single day. It gives me a moment to relax.
I hope you will enjoy these delicious mousse cakes as much as I do. Enjoy the spring time and soon there will be a new recipe waiting for you, my dear reader.
Marianne
xx



Makes 12 little cakes ( 7 cm / 2.8 inches in diameter)

CHERRY MOUSSE

  • 30 g / 2 tablespoons heavy cream
  • 15 g egg yolk (equals egg yolk of a medium sized egg)
  • 5 g / 1/2 tablespoons granulated sugar
  • 65 g / 1/ 4 cup sour cherry purée
  • 1 sheet (1,5 g) gelatin, soaked
  • 70 g / 1/4 cup and 1 tablespoon heavy cream
  • In a small saucepan, bring the heavy cream (30 g / 2 tablespoons) almost to a boil. Set aside. 
  • Whisk egg yolk and and granulated sugar creamy. Add the hot heavy cream to the egg mixture and stir well. Pour the mixture back to the saucepan and heat the mixture - stir constantly - until it has reached 82 °C / 180 °F. Remove the saucepan from the heat. 
  • Add the cherry purée and the soaked gelatin and stir well. Pour the mixture into a medium sized bowl and let it cool down to room temperature. 
  • Whip the heavy cream (70 g / 1/4 cup and 1 tablespoon) until creamy. Fold the whipped cream into the cherry mixture. 
  • Pour the mixture into small (silicone) moulds (3 cm / 1.2 inches in diameter). Place the moulds in the freezer and let the cherry mousse freeze for at least 1 1/2 hours or until completely frozen.

CHERRY JELLY

  • 150 g / 1 /2 cup and 2 tablespoons sour cherry purée
  • 10 g / 1 tablespoon granulated sugar
  • 1 2/3 sheets (2,5 g) gelatin, soaked
  • Add 1/3 of the cherry purée and the granulated sugar into a small saucepan and heat the mixture. Remove from the heat, add the soaked gelatin and stir until the gelatin is completely dissolved. Add the rest of the cherry purée and mix well. 
  • Pour the cherry jelly on top of the frozen cherry mousse cores. Freeze the moulds again for at 
  • least one hour or until completely frozen.

ALMOND SPONGE CAKE

  • 30 g / 5 tablespoons almond flour
  • 20 g / 2 1/2 tablespoons powdered sugar
  • 50 g / 1 egg (medium size)
  • 15 g egg yolk, equals egg yolk of a medium sized egg
  • 30 g egg white, equals egg white of one medium sized egg
  • 1 pinch of salt
  • 25 g / 2 tablespoons granulated sugar
  • 35 g / 5 1/2 tablespoons pastry flour
  • 15 g / 1 tablespoon unsalted butter, melted
  • Preheat the oven to 180 °C / 355 °F.
  • Line a baking sheet with parchment paper. 
  • Place the almond flour, powdered sugar, egg and egg yolk in a medium sized bowl; whisk until creamy. Add about 2 tablespoons of the batter to the melted butter; mix well and add the butter mixture to the batter. 
  • Place egg white and salt in a small bowl and whisk until almost stiff. Gradually add the granulated sugar and whisk until stiff. 
  • Fold the egg white into the almond flour and egg mixture. 
  • Spread the batter (the size of 30 cm x 30 cm / 11 inches x 11 inches square) onto the baking sheet.
  • Bake the sponge cake for 7 to 8 minutes or until the cake is golden in color. 
  • Let the sponge cake cool completely on a wire rack. Carefully remove the parchment paper. Cut out circles with a cookie cutter (7 cm / 2.8 inches). 

MATCHA MOUSSE

  • 150 g / 1/2 cup and 2 tablespoons heavy cream
  • 50 g  / 1.5 ounces white chocolate, finely chopped
  • 30 g egg yolks (equals egg yolk of a medium sized egg)
  • 10 g / 1 tablespoon granulated sugar
  • 6 g / 1 tablespoon matcha powder
  • 2 2/3 sheets (4 g) gelatin, soaked
  • 200 g / 3/4 cup and 1 tablespoon heavy cream
  • Pour the heavy cream (150 g / 1/2 cup and 2 tablespoons ) into a medium sized saucepan and bring it almost to a boil. Remove from the heat. 
  • Mix the egg yolks and the sugar until creamy. Pour the hot heavy cream to the egg mixture and mix well. Pour the mixture back to the saucepan and and heat the mixture - stir constantly - until it has reached 82 °C / 180 °F.  Remove the saucepan from the heat. 
  • Add a little bit of water to the matcha powder and mix well; make sure that there are no lumps. 
  • Add the matcha paste and the finely chopped white chocolate to the egg mixture and stir well. Add the soaked gelatin and mix well until well combined. 
  • Pour the mixture through a sieve into big bowl and let the mixture cool down to room temperature. 
  • Whisk the heavy cream until creamy. Fold the heavy cream into the matcha mixture. 
  • Place hemisphere moulds (7 cm / 2.8 inches in size) onto a plate. Fill the moulds 2/3 with the matcha mousse. 
  • Unmould the cherry core, gently press the cores into the matcha mousse and place the sponge cake circle onto the top. 
  • Freeze the mousse cakes for at least 6 hours or overnight. You can keep the frozen mousse cakes in the freezer up to a month. 

MATCHA GLAZE

  • 105 g / 3 ounces white chocolate, finely chopped
  • 50 g / 1/4 cup granulated sugar
  • 110 ml / 1/3 cup and 2 tablespoons water
  • 105 g / 5 tablespoons liquid glucose
  • 70 g / 5 tablespoons crème double, alternative heavy cream
  • 5 g / 1 tablespoon matcha powder
  • 10 ml / 2 teaspoons water
  • 4 2/3 sheets (7 g) gelatin, soaked
  • Place water, granulated sugar and glucose in a saucepan. Bring the mixture to a boil over high heat and let it boil until it has reached the temperature of 103 °C / 217 F°. Remove from the heat, add the gelatin and crème double and mix. Place the chopped white chocolate in a bowl and pour the hot mixture over the chocolate. Stir until the glaze is smooth. Pour the mixture through a sieve. 
  • Pour the glaze into a jar and let it cool to room temperature. Cover the jar with a lid and store it in the fridge. You can keep the glaze in the fridge up to five days. 

ASSEMBLING

  • Place the matcha glaze into a pot - it has a thick consistency - and gently reheat the glaze,
  • Unmould the matcha mousse cakes and place the frozen cakes on a wire rack (place a deep plate under the wire rack in order to catch the excess glaze). Pour the glaze over the frozen cakes. It it important that the mousse cakes are frozen while glazing the cakes. Moreover, it is important as well that the glaze is not too hot. The temperature of the glaze should be around 35 °C / 95 °F.
  • Carefully place the mousse cakes onto cake boards. Decorate the cakes to your liking.
  • Let the matcha cakes defrost in the fridge and keep the cakes in the fridge until consumption. 
  • Bon appétit!