Green Tea Black Sesame Mousse Cake

Ingredient

Method

Cake Base:  butter 120g,  caster sugar 100g,  2 A eggs, 2tbsps Black sesame powder, roasted  1 tbsp black sesame, roasted  80g LP flour,  1tsp baking powder Grean Tea Mousse 45ml hot water 1 tbsp gelatin powder 50g White chocolate  1 tablespoons green tea powder 350ml heavy cream, divided used 1 tbsp granulated sugar 1/4 teaspoon salt

Cake: 1. beat butter and sugar until light and flurry. 2. Add egg one at the time and beat until well combined. 3. Mix with the black sesame and flour until well cooperated. 4. Pour the batter into 8/9" cake pan and bake for 30minutes at 180C. Green Tea Mousse:  ~Combine and stir the hot water and gelatin in a small bowl until gelatin dissolved and set aside.  ~Using Double boiled method, melt the white chocolate, 50ml heavy cream and green tea powder and stir until combined. Set aside ~Using a stand mixer, whip 300ml cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes.  ~Using a whisk, fold one-third of the cream into the green tea mixture to lighten it. Fold in remaining cream using a rubber spatula.  ~When no white streaks remain, spoon mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles.  ~Wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Refrigerate for at least 4 hours.