Mold size: 28*28cm baking pan, 15 cm in diameter(5 cm in height)， 15cm mousse ring, 11cm mousse ring
Ingredients:
Matcha sponge cake: egg white 4, egg yolk 4, granulated sugar 45g, cake flour 53g, matcha powder 7g, unsalted butter 25g, milk 25ml
Cheese batter: egg yolk 3, granulated sugar 30g, milk 55g, gelatin 5g, mascarpone 250g, whipping cream 200ml, granulated sugar 20g
Syrup: hot water 20ml, granulated sugar 20g
Tips:
1.Refrigerate the egg in advance.
2.Soak the gelatin with cold water until soft.
Instructions:
1.Use the hot water to bath 25g unsalted butter and 25ml milk until melted.
2.Separate 4 eggs, beat the egg white and add 45g granulated sugar in three times, beat for 30 seconds each time until the meringue looks like a small hook when you pick up the electric egg beater.
3.Add 4 egg yolks and mix well.
4.Sift 53g cake flour and 7g matcha powder, stir well.
5.Take out a spot of the batter into the butter mixture and mix well, then then pour into the remaining batter and stir well.
6.Pour the batter from a high place into the 28*28cm baking pan and smooth the surface.
7.Preheat the oven to 180°C/356°F and bake for 15-18 mins. Once baked, remove from the oven and let it cool completely on a wire rack.
8.Mix 250g mascarpone until smooth for later use.
9.Add 3 egg yolks and 30g granulated sugar in a bowl and stir for minutes until thick.
10.Pour 55g milk in the egg mixture and mix well, then pour the mixture in the saucepan over medium low heat for minutes and stir in the meanwhile until 82°C/179°F, turn off the heat and remove the saucepan.
11.Add 5g soft gelatin and mix well, then sift the egg mixture into the mascarpone and stir evenly.
12.Whip 200ml whipping cream and 20g granulated sugar on low speed until thick, then add into mascarpone mixture and mix well.
13.Mix 20ml hot water and 20g granulated sugar.
14.Place a baking paper on the bottom of the mold (15 cm in diameter, 5 cm in height)。
15.Use 15cm and 11cm mousse ring to cut the cake and brush the syrup.
16.Put 15cm cake base into the mold and pour 1/2 mascarpone mixture, smooth the top.
17.Then put 11cm cake base into the mold and pour 1/2 mascarpone mixture, then smooth the top and refrigerate 4 hours at least.
18.Take out the cake from the mold and sprinkle a few of matcha powder on the top.
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Equipment & etc:
Camera: FUJI X-T4
Lens: FUJINON SUPER EBC XF 23mm F1.4
Mic: SENNHEISER MKE600
Edit: Final Cut Pro X/Adobe Audition
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2 окт 2024
