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.
Biscoff Ice Cream
Lotus Biscoff Spread130g Mauri Instant Custard Mix100g
Full Cream Milk500g Mauri Non-Dairy Whip Topping500g
Condensed Milk75g
Lotus Biscoff Biscuits (Crushed)100g
Baking Step:
Chocolate Sponge Cake
Prepare three 6 inch round cake tin and line with parchment paper on the bottom.
In a mixing bowl, add in eggs, water and Pinnacle Sponge Mix – Chocolate. Whisk at slow speed for 1 min. Scrap bowl, mix at high speed for 5 mins. Lastly, add oil and mix at slow speed for 30s.
Pour 350g batter into prepared cake tins. Bake at 180°C for about 20 – 25 mins. Baking conditions vary depending on the batter scaling weight and oven characteristic.
Biscoff Ice Cream
Using whisk, whip Mauri Non-Dairy Whipped Topping and condensed milk at high speed until achieve soft peak.
Mix lotus biscoff spread, Mauri Instant Custard Mix and full cream milk until homogenous. Combine into the cream and crushed lotus biscoff biscuits.
Assemble:
Prepare three 6 inch detachable cake tin line with parchment paper at the sides.
Cut each chocolate sponge cake into 3 equal slices and put 1 slice into the cake tin. Pour in 180g biscoff ice cream, spread evenly and cover with another slice of cake.
Pour in another 180g biscoff ice cream, spread evenly and cover with a slice of cake.
4. Freeze for a minimum of 5 hours before unmould and decorate with Mauri Non-Dairy Whipped Topping and lotus biscoff biscuits.