Hi, there! It’s Bunny! 🐰
Today I’m making two-layered matcha mousse cake!
This cake has a great balance between bitter🌱 and sweet.
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• (Ø)15cm X (H)5cm
• Ingredients
For the biscuit base:
□ 65g Digestive biscuits, crushed
□ 30g Unsalted butter, melted
For the cream cheese mousse:
□ 200ml Heavy cream + 1tsp Granulated sugar
□ 200g Cream cheese
□ 35g Granulated sugar
□ 50g Plain yogurt
□ 1/4tsp Lemon juice
□ 5g Gelatin
□ 4g Matcha powder🌱 + 8g Hot water
□ Matcha powder🌱, for dusting
• Instructions
1. Crush the digestive biscuits and add melted butter and mix
2. Place it in a cake tin and press evenly into the base of the cake tin
3. Refrigerate while preparing the cream cheese filling
4. Beat the cream cheese until it is smooth
5. Add sugar, plain yogurt, lemon juice, and melted gelatin and mix well
6. Whisk the heavy cream until thick and fold it into the cream cheese mixture
7. Pour a third of the amount of filling into the bottom of the mold and chill for 30 minutes
8. Pour the remaining of the filling containing the matcha into the mold and chill in the fridge for at least 4 hours to set
9. Remove the cake from the mold and sprinkle top with matcha powder
10. Enjoy!
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