Green Tea Mousse & Red Bean Cake

As much as I like chocolate, it was time to attempt something else apart from the usual chocolate and cheese related stuff.

Covered with green tea chocolate ganache. Ganache's was a little too sweet in my opinion. I had a problem, though. Whenever making a souffle kind of sponge cake, it will always shrink at the top end as it cooled, leaving somewhat of a trapezium cross section. In the end, I had to trim off the sides, resulting in a smaller cake.

Three layers of souffle sponge with green tea mousse in between, as well as adzuki or japanese red bean.

I like the end result. The cake was soft, and the combination of green tea and red bean went well together. I did think the green tea taste could have been stronger. And I still need to improve my skills at stacking a layered cake and applying the ganache.

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Recipe
Printable Recipe


Sponge Cake
Eggs 4
Castor Sugar 90g
Water 30g
Vegetable Oil 50g
Flour 90g
Green Tea powder 1 1/2tsp

1. Separate the yolks from the whites.
2. In a bowl, mix the yolks, water, oil and half of the sugar together.
3. Add in the green tea powder and flour, and mix well till no longer lumpy. You will have a thick batter.
4. In a clean bowl, whisk the eggs into a meringue, adding the remaining sugar as you go along.
5. Fold the meringue into the batter.
6. Bake at 170 degrees C for 30 minutes.

Green Tea Mousse
Castor Sugar 70g
Fresh Milk 150g
Green Tea Powder 2tsp
Whipping Cream 300g
Gelatine Powder 10g
Water 50ml

1. Dissolve the gelatine powder in the water.
2. Heat the milk and dissolve the sugar and green tea powder in.
3. Remove from heat, add in the gelatine and leave to cool.
4. Whip the cream until fold into the cooled milk mixture.

Green Tea Ganache
White Chocolate 200g
Cream 200g
Green Tea Powder 2tsp

1. Melt the white chocolate in a microwave at High for a minute.
2. Heat the cream over your stove and mix in the green tea powder.
3. Pour the hot cream into the chocolate and mix well, ensuring all the chocolate had melted and mixed well with the cream. Leave to cool, or put into your freezer for a while until it become thick and more easily spreadable.

Assembly
You will need a can of adzuki beans which is already cooked and sugared.

1. Slice the cake into your preferred number of layers. Or you can even bake and extra round of the sponge cake to create thicker layers.
2. Alternate the mousse and sponge cake layers, adding in your desired amount of red beans within each mousse layer. It's easier if you have a cake ring you can use. I didn't, so I refrigerated the mousse until it is thick and spreadable.
3. Once all the layers are completed, spread a little of your cooled ganache all around cake pop into the fridge until it is a little solidified. This helps in sealing the crumbs of the cake and avoid a grainy texture on the ganache.
4. Spread the ganache over the cake until the whole cake is well covered.