Cake:
Low-gluten flour: 50g; Sorghum flour: 30g; Olive oil: 40g; White sugar: 50g; Milk: 70g; Eggs: 4.
Mousse:
Gelatin sheets: 3; Homemade cherry sauce: 250g; Milk: 150g; Whipping cream: 100g.
Additional ingredients:
Decorative cherries: a few; Matcha powder: to taste.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Step-by-step Cooking Instructions for Cherry Matcha Mousse
Prepare all ingredients.
Separate egg yolks and whites, pour olive oil and milk into egg yolks.
Mix well.
Sift low-gluten flour and sorghum flour together, mix well to form a smooth egg yolk batter.
Whisk egg whites with sugar until stiff peaks form.
Gradually fold the egg white meringue into the egg yolk batter, mix well.
Pour into an 8-inch mold to create the cake batter.
Bake in a preheated oven at 150 degrees Celsius for 10 minutes, then at 160 degrees Celsius for 45 minutes. Remove and let cool.
Divide the cake into three layers, cut out desired sizes with a mold.
Soak gelatin sheets in cold water.
Heat milk, add soaked gelatin sheets and cherry sauce.
Mix well.
Whipping cream with sugar until soft peaks form.
Pour the mixture of milk and cherry sauce into the whipped cream.
Mix well, the mousse is ready.
Wrap the mold with aluminum foil, place the cake slices inside.
Pour the mousse into the mold and refrigerate for about 4 hours until set.
Remove the cake, use a hairdryer to blow around the edges, easily unmold, and sift matcha powder on the surface of the mousse.
Garnish with cherries.
Look, it’s delicious.
Let’s dig in.
Enjoy together.
