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Matcha Red Bean Mousse Cake

Author: Maryanne Cabrera

Ingredients

Matcha Sponge:

  • 2 teaspoons matcha powder
  • 1 1/2 teaspoons hot water
  • 50 grams cake flour, sifted
  • 2 large eggs, separated
  • 60 grams granulated sugar
  • 2 1/2 Tablespoons unsalted butter, melted, cooled

Matcha Mousse:

  • 160 mL whole milk
  • 5 grams matcha powder
  • 50 grams granulated sugar
  • 6 grams gelatin sheet, silver strength, bloomed
  • 120 mL heavy whipping cream

Red Bean Mousse:

  • 50 grams red bean paste
  • 20 grams unsalted butter, room temperature
  • 90 mL heavy whipping cream
  • 2 large egg yolks
  • 18 mL water
  • 6 grams glucose syrup, or corn syrup
  • 12 grams superfine sugar
  • 2 grams gelatin sheet, silver strength, bloomed

Matcha Soaking Syrup:

  • 1 1/2 teaspoons matcha powder
  • 1 Tablespon warm water
  • 45 mL water
  • 45 grams granulated sugar

Sesame Nougatin:

  • 25 grams glucose syrup
  • 5 mL water
  • 65 grams unsalted butter
  • 75 grams granulated sugar
  • 50 grams white sesame seeds
  • pinch of fine sea salt

Instructions

Matcha Sponge:

  • Preheat oven to 350 degrees F. Grease a 8-inch square pan and line with parchment paper. Set aside.
  • Dissolve matcha in hot water.
  • In a medium bowl, whisk together yolks and 2 tsp of sugar. Whisk until pale. Then add matcha mixture.
  • In another bowl, whisk remaining sugar and egg whites until stiff peaks. Fold egg whites into yolk mixture. Follow with sifted cake flour and melted butter. Fold until combined. Transfer to prepared cake pan and bake for 15-20 minutes.

Matcha Mousse:

  • Bring milk to a boil. Meanwhile, mix together matcha powder and sugar. Add boiling milk to matcha-sugar mixture. Whisk until smooth. Add softened, bloomed gelatin and whisk until dissolved. Let come to room temperature. 
  • Whisk heavy cream to soft peaks. Gently fold cream into cooled matcha mixture.

Red Bean Mousse:

  • In a saucepot, combine water, superfine sugar, and glucose. Heat until mixture is 121 degrees C.
  • In another bowl, whisk together yolks. Add to heated sugar mixture and whisk until pale and fluffy. Continue to whisk until the bowl is cool to the touch.
  • Warm up red bean paste in the microwave. Add butter and mix together. Add paste into yolk mixture and heat until 85 degrees C.
  • Add softened, bloomed gelatin and stir until dissolved. Let cool to room temperature.
  • Whisk cream to soft peaks and add to cooled yolk mixture in three additions.

Matcha Soaking Syrup:

  • Mix together matcha powder and warm water until smooth. Add remaining water and sugar. Combine until sugar is dissolved.

Sesame Nougatin:

  • Melt glucose over low heat. Add water, butter, and salt. When butter has melted, add sugar and bring to a boil.
  • Remove from heat and stir in sesame seeds. Pour mixture into a silpat-lined baking sheet. Sprinkle with a pinch of salt. Roll into an even thin layer. Let chill in fridge until set.

Assembly:

  • Line a 4x8-inch rectangular mold with acetate strip. Alternatively, you can use a bread loaf pan with a removable bottom. Cut the matcha sponge in half. And place into rectangular mold.
  • Brush matcha soaking syrup onto cake to moisten. Then pour in red bean mousse. Follow with remaining half of matcha sponge. Brush cake with soaking syrup. Then pour matcha mousse on top of cake.
  •  Place assembled cake in fridge for mousse to set, about 15-30 minutes. Continue to chill cake until ready to serve. Before serving break up pieces of sesame nougatine to decorate on top of matcha mousse.
  • Slice cake with a warm sharp knife to ensure clean slices. Wipe knife clean before each slice.