Matcha Mousse Cake 綠茶慕絲蛋糕

Matcha always gives me a light and refreshing feeling. It's also great when I infuse it into a mousse cake. The addition of Italian meringue makes it very light and smooth.

我很喜歡綠茶那種清新的口味,用它來做慕絲蛋糕讓人有一種飄然的感覺,再加入意式蛋白霜,更加令到它有軟滑之口感。

Ingredients for a 9 inch cake:

Cake:
Click here for the recipe and instructions for the chiffon cake. Replace the lemon juice with water and omit the zest.
雪紡蛋糕的做法請點擊這裏

Matcha Mousse:
15g/2 tbsp quality matcha
150g hot water
12g gelatin sheet, soften
330g heavy cream

Italian Meringue:
75g egg white
42g water
140g sugar

1)  To make the meringue, in a small pot weigh 42g water and add 140g sugar. Bring it to a boil and let it continue to boil until it reaches 258F. When the syrup starts to boil, beat the egg whites until it holds a soft peak in a clean bowl. When the syrup reaches the desired temperature, slowly and steadily pour it to the egg foam with the beater on low. Increase the speed to medium high after pouring all the syrup. Keep beating until the bowl no longer feels warm, about 5-10 minutes. Set aside.
先做意式蛋白霜:糖與水放鍋內加熱至滾,繼續加熱至華氏258度,另一方面,在沒有油或水的乾淨玻璃碗打蛋白至白色,六成左右,將熱糖漿漫漫倒入蛋白內,邊倒邊繼續用慢速打蛋白,全部倒入後,轉至高速打,約五至十分鐘,至蛋白霜降溫,碗不再熱。

nice stiff peak of the Italian meringue

2)  Dissolve the matcha in hot water. Melt the gelatin by putting it in the matcha solution while it is still hot. Stir well and let it cool down a bit.
3)  Beat heavy cream until it holds a soft peak. Do not overbeat.
4)  Fold the Italian meringue, matcha and the whipped cream together until all blended.

用熱水加入綠茶粉內使之溶解,再加入已浸軟身之魚膠片,攪勻。在另一碗打發奶油至約六成,有紋路便可,最後將意式蛋白霜、已打發奶油及綠茶混合。

Cake Assembly:
1)  Cut the cake horizontally into 3 layers.
2)  Layer one third onto a springform pan or mousse ring. Pour about a third of the mousse in.

蛋糕組合:
將蛋糕打橫一開三片,將一片放入蛋糕模內,倒入約三份一之慕絲,鋪平,再放上另一片蛋糕,倒慕絲,如是者三片蛋糕放完,最後鋪平慕絲,放雪柜至少三、四小時。

3)  Repeat the layering and mousse. Smooth out the surface with an offset spatula. Refrigerate at least a few hours for the mousse to set.