| Ingredient | Method |
| Cake : 3B egg yolks 20g caster sugar 45g veg oil 60g milk 75g LP flour 7g matcha powder 3B egg whites 40g caster sugar 1/4tsp cream of tartar Preparation: homemade pineapple paste Crunchy layer: combine well 70g white chocolate coins, melted 10g butter, melted 3-4g matcha powder 60g Pailleté Feuilletine Mousse: 15g gelatin powder 40g hot water 1/3tsp salt 40g caster sugar 450g heavy cream, chilled 45g Calamansi juice 50g milk Matcha white chocolate topping: 100g heavy cream, warm 150g white chocolate coins, melted 10g butter 10g matcha powder 25g sour cream | Cake 1. Line a 6 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flours and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut 3 of horizontal slice from the cake 1-1.5cm deep. Crunchy layer ~Microwave dark chocolate coins and butter for few seconds until melted. ~Mix with matcha powder and stir well. ~Pour Pailleté Feuilletine and mix well. ~Place into the 6' mould and press gently. ~Chill to harden. Mousse ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Using a stand mixer, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form. ~Place yam paste into it, and continue whip until stiff peaks form. ~Using a whisk, fold one-third of the cream into the gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula. Matcha white chocolate topping ~Combine melted white chocolate, butter and matcha powder until well. ~Pour the heavy cream while still warm and mix until combine. ~Mix the sour cream until well. |
| Assembly: 1. Place first layer of the cake into the 6" removable cake pan, place yam paste about 200-230g over it and flatten it. 2. Then transfer into 8" removable cake pan. 3. Carefully pour the yam mousse into it. 4. Repeat step1-2 for second layer cake. 5. Place second layer of the cake and press it gently, and carefully place mochi on top. 6. Pour the remaining yam mousse into it. 7. Chill for 1-2 hrs. 8. Carefully pour the matcha white chocolate topping over it. Chill for overnight. 9. Remove from the mould. Decorate as desired if needed. | |
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