Matcha Blueberry Mousse Cake


Moist Matcha Cake Base
Tegral Satin Moist Matcha* 1000
Eggs 400
Vegetable oil 400
Water 200
Blueberry Mousse
Topfil Wild Blueberry* 750
Ambiante* 750
Gelatine leaves 36
Lemon juice 60
MIROIR ORIGINAL - Reflect your Art* 50
ChocoRainbow - Easy Choco Line* 50

Working Method

Matcha Cake Base

- Mix all ingredients in a mixing bowl at low speed for 2 minutes, and medium speed for 6 minutes (using paddle)

- Pour the batter into 2 baking trays (40 x 60cm) and spread out evenly

- Bake at temperature 180°C for about 15-18 minutes

- Cool down and divide each tray into 6 square pieces of 18cm, 1cm thickness

Blueberry Mousse

- Add lemon juice and melted gelatine into topfil blueberry, mix well

- Then fold Ambiante (lightly whipped) into the mixture and mix well

Assembly & Decoration

- Assembly: Arrange into a 18cm square mousse mould, following below order: 150g mousse -> cake -> 120g mousse -> cake -> 120g mousse -> cake

- Makes 4 big cakes of 18cm. Keep in freezer

- Divide the cake into 14 rectangular pieces of 2.5cm x 9cm

- Brush miroir on cake and decorate following Christmas theme as illustrated