I love a good challenge but I am still kicking myself asking why “On earth did I make this?” The result was good and I enjoyed the process but I’ve always considered baking to be a bit nervewracking. I’ve always appreciated and admired people who can bake and also take pleasure in doing so. I hate baking
Baking is precise. Once you mess up a baked good there’s no salvaging it. Put too much yeast in Bread, you’re finished. Start over. Put too much sugar in a cake. You’re finished. Start over. Over knead your pie crust dough? You don’t deserve a pie, eat that cake you baked with too much sugar.
Anyways, since I like a good challenge (cough, torturing myself), I decided to make a mousse cake tea cake. But not just any mousse cake a wavy gradient mousse cake. Which is pretty much a matcha mouse cake with multiple shades of green created using matcha tea powder. Why did I do this you ask? I’m still asking myself that question.
One of the things that have always saved me is that I measure using the metric system. Not because I’m trying to be fancy but I find the metric system to be more precise while baking. This method tends to save me also using a scale to measure my ingredients.
Anyways, since I like a good challenge (cough, torturing myself), I decided to make a mousse cake tea cake.
The main ingredients involved were mascarpone cheese (or cream cheese) can be used. Mascarpone cheese is made by whipped heavy cream, adding tartaric acid (cream of tartar) and by letting it sit in the fridge for at least 12 hours. There are a few more steps involved but that’s the gist of it. For more detail on how to make mascarpone cheese go here. I also used gelatin sheets, sugar, cream, milk and matcha tea.
There are a few vegetarian gelatin alternatives that you can use but I decided to go with a few standard gold gelatin sheets.
One of my obstacles was having enough bowls to hold all of the different shades of matcha green. I have a long work table and I almost ran out of room.
The result was a very silky smooth mousse cake that tasted like a whipped tea cheesecake with tea cake at the bottom of it. I liked this one because it wasn’t too sweet.