Friday, June 30, 2017

Matcha mascarpone cream mousse cakes

Hey there , lurkers 😀

How's life treating you ?

Looking for one easy peasy no-bake dessert ? Here's one scrumptious confection that's pretty easy to make !

Sort of like your same old , same old cheesecake but a bit lighter . I need to use up my mascarpone and the cream - both has been giving me an evil eye every time I open the fridge so ....

Matcha is obviously one ingredient that I love to use in my cakes and bakes and if you ask me what brand I'm using ? I honestly don't know .... In most baking supplies here , it is sold in small packets , in 20 , 25 or 50 grams . The English translation on the label only list Uji premium matcha powder , Japanese Uji green tea powder or just plain green tea powder . I usually use the first one and the other as back up . I think the matcha is just a baking-grade so the price is reasonable .

No mascarpone cream ? Greek yogurt is a pretty good sub and of course , the readily available cream cheese . The original recipe , listed below , only calls for whipping cream but as I already tried several recipes using it , I can say that the one with mascarpone win hands down !

For the crumb base , if you can find Biscoff , I'm begging you ,  Ha ! , use it instead of digestive biscuits . It's sinfully delicious paired with the matcha mascarpone cream . And if you have salted butter , use it as it cuts the richness of the biscuits .

Have you tried the Ossuloc green tea milk spread ? Making homemade is pretty easy , I forgot to take photo of the one I made last time but do check it out on my Instagram , I added some to this cake but it is optional .

Making the matcha jelly is a no-brainer , not only it adds texture , it also looks pretty as a topping !

No mousse moulds ? Use several small clear glasses and omit the gelatine .

Love matcha ? This one's for you ! 

Recipe inspiration taken from this bilingual cookbook : 簡易蛋糕甜品 / 芝芝著 , original recipe listed below 

Crumb base :

130 grams Biscoff biscuits
50 grams lightly-salted butter , very soft

* Prepare 4 small mousse rings . The moulds that I used are in 3 different sizes - 8x4cm , 7x5cm and 7x5.5cm .

* Place biscuits and butter in a food processor and process until well combined . Divide evenly into the prepared mousse tins , use a spoon or one end of a straight rolling pin to flatten / smooth the crumbs . Place in the freezer for about 20 minutes or longer to harden .

Mascarpone filling :

6 grams gelatine sheets
125 grams whipping cream , chilled 
175 grams mascarpone , chilled 
50 grams matcha milk spread , homemade or store-bought 
60 grams caster sugar 
10 grams matcha powder 

* Prepare an ice water bath ( if it's as hot as Hades in your kitchen )

* Soak gelatine in cold water for 10 minutes or until soft .

* Pour cream in a chilled mixing bowl , place bowl over an ice water bath . Whisk / beat until it thickens a bit , add in the mascarpone , milk spread and sugar . Beat mixture over medium speed until smooth and stiff .

* Dissolve matcha in 2 1/2 tablespoons hot water , stir until well combined . Add immediately to the mascarpone cream mixture and beat over low speed until incorporated .

* Squeeze off excess water from the softened gelatine , place into a small bowl and pour in  2 tablespoons hot water , stir until completely dissolved . Pour immediately to the matcha mascarpone cream mixture , mix thoroughly . Give mixture a thorough mix before pouring into the prepared tins . Leave a space for matcha jelly , about 3 to 5-mm .

* Chill in the fridge for about 30 minutes or so .

Matcha Jelly :

2 grams matcha powder
4 grams gelatine sheets , softened for 10 minutes
15 grams caster sugar
70 grams drinking water

* Place all ingredients in a small saucepan , let boil over medium heat . Transfer to a small measuring cup or bowl and let cool at room temperature .

* Take out mousse from the fridge , pour matcha jelly mixture evenly on top of each tin .

* Chill mousse in the fridge for at least 4 hours , preferably overnight .

To easily detach the mousse cakes : 

* Ran a hair/blow dryer over the sides of each tin/mould repeatedly for few minutes then gently shake until cake pops down . Chill for 30 minutes or so before serving . 

Original recipe : You'll need  three 6-cm diameter round mousse rings 

Crumb base : 

20 grams digestive biscuits 
10 grams unsalted butter , melted 

Green tea mousse :

150 grams whipping cream 
40 grams sugar 
10 grams green tea powder + 2 tbsp hot water 
4 grams leaf gelatine + 2 tbsp hot water 

Saturday, April 29, 2017

Matcha soufflé roll cake

If you usually bake cakes and fond of making lighter desserts , you've probably seen this roll cake before . This deliciousness is called Dojima roll cake which originated in the Land of the Rising Sun , basically a fluffy sponge roll with cream filling . As with most Japanese-inspired dessert this cake is light in both texture and flavour .

This soufflé sponge cake  is made by cooking the flour in a melted butter ,  a cooked dough that yields a flexible texture that's just perfect for this roll . In making my soufflé sponge , I over-whipped the meringue , again , resulting in a bit runny batter and dense texture after baking . I don't really know the right texture of the soufflé sponge but from the look of my cake , it baked up nicely and thicker ( about 2/3 thick )  than I expected it to be . But then is soufflé supposed to deflate after few minutes , right ? Maybe I'll make a strawberry soufflé roll cake next time .......

The filling is basically a chantilly cream , a simple whipped cream with a bit of icing sugar . I added matcha , just because and strawberry for texture and flavour contrast . Of course , I crossed my fingers that the berries will stay put in the middle of the cake after I rolled it ! Though the berries at both ends still behaved badly and gave a huge sigh of relief when I made my first slice lol 

How did I made this roll almost seamless ? There is no sorcery involved heh ! You just need to cut the top and bottom ends diagonally so that when you roll it , it will connect firmly . The amount of cream is important as well , for this 11-inch / 28-cm square cake , you need about 300 - 350 grams ( give or take a few grams ) of cream for better result . Remember in making this roll cake , the more cream the creamier er the better lol 

Recipe adapted from Okashi : Sweet Treats Made Love

Matcha soufflé roll sponge 

1 egg
3 egg yolks
1 teaspoon vanilla extract
35 grams unsalted butter
60 grams pastry/top/cake flour , sifted twice together with matcha powder
5 grams matcha or green tea powder
60 grams fresh whole milk
3 egg whites
85 grams caster sugar

* Preheat oven to 180ºC . Line an 11-inch / 28-cm square cake pan with parchment paper .

* Combine the egg , egg yolks and vanilla in a small bowl and beat lightly .

* Place butter in a small saucepan and melt over low heat . Add in the flour mixture to the melted butter and cook for about 2 minutes until cooked through . Transfer cooked dough to a bowl and gradually add in the egg mixture , stirring or whisking as you pour ,  until you have a smooth batter . Add in milk and mix to incorporate . Strain batter and set aside .

* Place egg whites in a clean bowl and beat until foamy , add in sugar in 2 or 3 additions . Beat until whites are glossy and stiff peaks form .

* Add 1/3 of the meringue to the batter and fold in lightly , add in the remaining meringue and fold through until just incorporated . Pour batter into prepared pan and spread evenly with a scraper .

* Bake for 20 minutes . When cake is done , remove cake from the pan and place in a large food bag or cover with parchment or plastic wrap to cool completely .

For the easy-peasy matcha cream : 

300 - 350 grams   whipping cream
1 teaspoon or more matcha powder
25 grams or more icing sugar

7 pieces hulled strawberries , depending on the size

* Place bowl and beater in a fridge prior to whisking especially during summer also , prepare an ice water bath and place the bowl with the cream over it to speed up the thickening of cream .

* Place cream in a deep large bowl and sift in the matcha powder . Whisk until soft peaks form then add in the icing sugar continue beating until stiff peaks form .

To assemble the cake : 

* Once the cake has completely cooled , you can scrape the brown crust off the top of the cake ( optional ) . Use a bread knife to slice off a small portion on top and bottom ends diagonally .

* Spread a thin coating of whipped cream on top of the cake , leave a bit of space on each sides .

* Place a big dollop of cream nearly to the middle of the cake , arrange some strawberries on top , about 7 . Cover strawberries with more cream . Roll sponge gently until both edges meet . Wrap rolled sponge tightly with plastic wrap .

* Chill in the fridge to set for at least 4 hours or overnight .

To serve :

* Trim the cake on both ends . Decorate with matcha milk spread and strawberries on top .

* Chill in the fridge again for about 30 minutes before serving .