Christmas Green Tea & Strawberry Mousse Cake
Ingredients
Cake Base Ingredients
- 200 Grams Digestive cookies crumbs / Equal to 7oz
- 60 Grams Butter melted/ Equal to 4 Tablespoon
Strawberry Mousse Ingredients & Strawberry halves for layer around the cake
- 150 Grams Strawberry Puree Equal to 5oz
- 4 Grams Gelatin Powder Equal to 1 Teaspoon
- 20 ml Cold Water Add in Gelatin Powder/ Equal to 1 Tbsp+ 1 Tsp
- 160 Gram Whipping cream Equal to 2/3 Cup
- 6 Pieces Strawberries cut in half (for lay around the cake)
Green Tea Mousse Ingredients
- 1 Tablespoon Green Tea Powder
- 1 Tablespoon Water
- 4 Gram Gelatin Powder Equal to 1 Teaspoon
- 20 ml Cold Water Add in Gelatin Powder/ Equal to 1 Tbsp + 1 Tsp
- 160 Gram Whipping Cream Equal to 2/3 Cup
Garnishes for the cake: Christmas Tree and Strawberry Santa
Strawberry Santa
- 160 Gram Whipping cream whipped to stiff peak foam/ Equal to 2/3 Cup
- 3-6 Pieces Strawberry halves
- 1/2 Cup Chocolate melted
Snowman
- 3 Each Marshmallow
Christmas Tree
- 1 Each Green tea sponge cake Stack in layers
Instructions
Cake base direction
- Put digestive cookies in the food processor process until crumbs or you can put them in a Ziplock bag and use a rolling pin roll to crumbs.
- Add in melted butter until it is evenly combined.
- Grab the cake mold, lightly greased the inner layer of the mold, put in biscuit crumbs as the cake base.
- Keep it into the refrigerator and prepare the strawberry mousses.
Strawberry mousses direction:
- In a small pot, mix the gelatin powder and cold water together. Let it sit for 5 to 10 minutes.
- Get strawberry, rinse through water, wipe dry with the paper towel.
- Cut the top leafy section off the strawberry.
- Put strawberry in the food processor process until pureed.
- Get the small pot of gelatin mixture and dissolve gelatin over low heat. Add in strawberry mixture, stir and let it cool.
- In a separate large bowl, add in whipping cream, whip until stiff peak foam.
- Add in strawberry mixture, whisk all together.
- Layer halved strawberries around the edge of the cake.
- Spread over the biscuit crust. Refrigerate for about 30minutes or until it sets , and prepare for the next mousse.
Green tea mousse direction:
- In a small pot, mix the gelatin powder and cold water together. Let it sit for 5 to 10 minutes.
- In a small bowl, mix green tea powder with water. You can add in more green tea powder if you would like a darker green mousse.
- Get the small pot of gelatin mixture and dissolve gelatin over low heat. Add with green tea liquid and stir.
- In a separate large bowl, add in whipping cream, whip until stiff peak foam.
- Add in green tea mixture, whisk all together.
- Spread over the biscuit crust. Refrigerate for 5 hours or overnight.
- Lightly uses a knife to go around the edge of the cake to separate the cake from the mode. Gently take the ring mode off.
Strawberry Santa
- In a large bowl, add in whipping cream, whip until stiff peak foam. Set aside.
- Cut the strawberry in half horizontally.
- Use a piping bag, add in the piping tip, then add whipped cream in the bag.
- Lay strawberry on a sheet pan or a plate.
- Pipe cream on the strawberry and top with another half strawberry.
- Repeat until all strawberries are done.
- Lightly melt the chocolate and use a toothpick to draw on cream to create a smiley cute Santa.
Snowman
- You can pipe cream on top of the cake and draw with chocolate. Marshmallow would be a great alternative for snowmen to decorate cakes too.
Christmas Tree
- Uses green tea sponge cake layers with cream to create Christmas trees.
