I have been wanting to do a cake again and since I got today off, I wasted no time in making a cake. I have made this cake before previously and had decided to make it again since I had alot of matcha in storage. I decided to make Claire Clarks Green Tea and Jasmine Delice cake. Unlike previous times which I stacked fruit on top of the finished cake, this time I opted to go the simpler route and the ending to me was more hmmmm…well you be the judge, it’s personal preference.
The original cake had three components, but I opted to change it a bit and instead of a pistachio sponge cake, I chose to make a chiffon cake instead. Besides that, I stuck to the Jasmine Tea and Green Tea Mousses.
I first made the Jasmine Tea Mousse. As the first step, I soaked the gelatin in cold water to soften it up and steeped the jasmin leaves. To me this will prevent lumps in the gelatin. Of note, prior to adding the gelatin to the white chocolate, make sure the white chocolate was warm still and the gelatin was warm or the result would be a lump of gooey mess. Chocolate was not cheap-grrrrrr…..While the chocolate was melting, I whipped up some cream. Once the chocolate has melted, the gelatin and steeped tea was added. Caution, as mentioned before, all ingredients need to be warm or the gelatin will set fast. I then folded the whipped cream into the chocolate/tea/gelatin mixture. In terms green tea mousse, I made a paste with the water and green tea first and then added it to the melted white chocolate. Emphasis again was placed on, I soaking the gelatin. All the components were then added together and folded in the whipped cream.
As for decoration, I added some strawberries and blueberries and added a dusting to ground pistachio and freeze dried strawberries for colour.The ended result was a creamy light cake complimented with the taste of matcha and jasmine. It would be an ideal cake for tea and matcha lovers.
Jasmin Tea Mousse (I opted for 1/2 recipe which was sufficient)
3 tablesp. water
2 tbsp. jasmin tea
300 ml double cream
2 gelatine leaves
150 g white chocolate
2 tbsp. liquid glucose
3 tbsp. water
2 tbsp. green tea
300 ml cream
150 g. white chocolate
2 tbsp. liquid glucose
You could use any kind of cake, but I would suggest either a pistachio cake or chiffon cake. It will work wonders as you would taste the mousses.