Ingredients:
Matcha Sponge
Group 1
Pinnacle Sponge Mix SP – 500g
Eggs – 500g
Matcha Powder – 15g
Water – 125g
Group 2
Corn Oil – 125g
Sakura Mousse
Group 1
Mauri Non-Dairy Whip Topping – 360g
Mascarpone Cheese – 180g
Milk – 120g
Gelatin – 6g
Water – 30g
Sakura Kularome – 12g
Pink Colour – 3 Drops
Toasted almond nibs (use when assemble)
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Baking Step:
Match Sponge
- Dissolve matcha powder in water.
- Mix Group 1 ingredients for 1 minute at low speed.
- Scrape down sides to ensure no lumps sticking to the bowl.
- Change to high speed and mix for about 6 minutes.
- Gradually add in Group 2 and blend at slow speed for about 1 min.
- Fill 400g batter into 8 inch tin.
- Bake at 180°C for about 30 mins. Baking conditions vary depending on batter scaling weight and oven characteristics.
- Remove from oven and let it cool before rolling.
Sakura Mousse
- Soak gelatin in water and set aside.
- Double boil gelatin until dissolves ans stir into milk.
- In a mixing bowl, add in non-dairy whip topping, mascarpone cheese, sakura kularome and pink colour and whisk until medium peak is formed. Fold in the milk mixture until smooth.
Sakura Glaze
- Soak gelatin in water and set aside.
- Boil water and sugar until dissolve, stir in soaked gelatin until it is fully dissolved. Remove from heat.
- Pour mixture into white chocolate and whisk until white chocolate melted. Stir in sakura kularome and pink colour until well combine.
Assemble:
- Divide matcha sponge into 2 layers.
- Place a layer of the sponge as base on a mousse ring. Fill in 250g mousse onto the cake. Add in some toasted almond nibs into the mousse. Repeat for another set.
- Allow the mousse to set in the freezer for about 4 hours.
- Unmould from mousse ring. Glaze it with the sakura glaze and decorate as desired.
