Black Rice Matcha Mousse Cake

Taste: Sweet; Technique: Baking; Time: 20 minutes; Difficulty: Moderate.

Steps for making Black Rice Matcha Mousse Cake

Prepare the ingredients. The eggs should be refrigerated overnight for stable egg whites.

Separate the egg whites and yolks.

Add milk and corn oil to the egg yolks and mix well.

Sift in black rice cake flour, mix well, and the final state should be like ribbons falling down.

Beat the egg whites and granulated sugar into stiff peaks.

Add 1/3 of the egg yolk mixture to the egg whites and mix well, then pour it back into the egg yolk mixture and mix evenly.

Preheat the oven to 150 degrees Celsius.

Place the cake in the middle of the oven and bake for 28-30 minutes, then remove and let it cool.

Use a cake knife to cut around the edges and remove the cake from the mold. Prepare a 6-inch mousse mold, place a suitable cake slice on it, and trim it slightly.

Prepare the ingredients for the matcha mousse. Soak the gelatin sheets in ice water until soft, and mix the matcha powder with hot water until smooth.

Add granulated sugar B to the whipped cream and beat until there are slight lines. Remove the gelatin sheets from the water, drain the water, melt them in a double boiler, and add them to the matcha paste, mix well.

Mix the matcha paste and whipped cream evenly to make the mousse mixture.

Place a piece of cake in the mold, pour in an appropriate amount of mousse mixture, and repeat the process with another piece of cake and the remaining mousse mixture. Refrigerate overnight before serving.

The finished product.