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Gluten Free Sponge Cake – Matcha Layered Mousse
Prep Time : 01h 00
Cooking Time : 00h 00
6 Mousse
Preparation Time: 1 hour
Outcome: 6 Mousses
Tools needed: 7x7 cm stainless ring mould, acetate sheets, mixer, baking tray, piping tip and bag, spatula, kitchen scale
Ingredients
- Base
- 150 g Croquant Flakes
- 100 g Dark Chocolate
- Mousse
- 15 g Green tea powder
- 50 g Water
- 3-4 sheets Gelatine
- 150 g White Chocolate
- 300 g UniWhip neutral
- 100 g Sugar
- Gluten -free Sponge Cake Bases
- 180 g Gluten Free Sponge Cake
- 150 g Whole egg
- 25 g Water
- Glaze
- 200 g Warm Milk
- 100 g Sugar
- 2 sheets Gelatine
- 15 g Green tea powder
Method
- Base: Melt the dark chocolate using microwave at the lowest heat for 2-3 minutes. When it is melted and slightly warm, add the croquant flakes. Set aside to use later in the recipe.
- Gluten Free Sponge Cake Base: Place all the ingredients into a mixing bowl and beat with a whisk for 6 – 8 minutes.
- Pour the batter into the 30x40 cm cake tray.
- The oven should have a temperature of 160° C - 170° C when you put the sponge in.
- Bake for 12-15 minutes.
- Remove from the oven, set aside and allow to cool.
- Once cooled, cut the sponge into 7cm diamaeter circles with a ring mold or cookie cutter.
- Mousse: Place the gelatine sheets in cold water to let them absorb the water and soften.
- Mix the green tea powder with the water until it is completely dissolved.
- Melt the white chocolate using microwave at the lowest heat for 2-3 minutes. When the white chocolate is melted and slightly warm, remove the bloomed gelatine from the water and mix with the white chocolate until the gelatine is completely dissolved.
- Whip the Uniwhip neutral and sugar until they reach a soft peak.
- Start adding the white chocolate mixture into the whipped cream in stages. Be sure to fold the whipped cream and white chocolate with a spatula between each stage and continue to fold until smooth. Once all the white chocolate is mixed and smooth, place the mix into a piping bag and set aside.
- Assembling: Cut and place the acetate sheets inside the ring mould.
- Fill the ring mould with the base mixture, from step 1, until approx. 1 cm high.
- Then pipe the mousse, from step 12 to a height of approx. 1 cm.
- Place 1 piece of the gluten free sponge cake, from step 7, on top of the mousse.
- Then repeat steps 14 and 15 one more time.
- 18. Finaly, pipe the chocolate mousse until the mould is fully filled.
- Chill in a freezer for at least 2 hrs.
- Glaze: Place the gelatine sheets in a cold water to let them absorb the water and soften.
- Mix the bloomed gelatine with the warm milk , sugar and green tea powder.
- Keeping on stirring the glaze until everything is mixed and completely dissolved.
- Once cooled, remove the mousses from the moulds and pour the glaze over the top.