Macha cake, mango mousse and white chocolate cream with pears

 

Macha cake, mango mousse and white chocolate cream with pears
Macha cake, mango mousse and white chocolate cream with pears

 

Macha cake, mango mousse and white chocolate cream with pears
A cake for every birthday, so I could say about my latest cake recipes. I made this cake for my husband’s birthday. Nothing motivates me more than when I have to make a cake for someone very dear and I love. I filed something special and that’s how it turned out.
For the cake top we used matcha powder , which is obtained by the process of grinding green tea leaves. You can find much more information on the net about matcha, how to obtain it, how to make tea and what else macha can be used in the kitchen. In addition to matcha, I also added lemon on the counter. They fit perfectly, complement each other. Another macha recipe can be found here .
The creams are also special. Mango mousse is obtained from well-ripened mango fruits, made into puree. If you can’t find fine fruit in the store, look for ready-made purees in a jar. I found a quality one in the DM store in the mall.
The second cream is with white chocolate, whipped cream, egg yolks and compote pears. Syrup the top with compote syrup, use fruit, white chocolate, pistachio and macha for decoration. If I aroused your curiosity, I invite you to read the recipe further…
Macha cake, mango mousse and white chocolate cream with pears

 

Macha cake, mango mousse and white chocolate cream with pears

 

Ingredients:

 

For the worktop (24 cm tray):
5 tablespoons white sugar
1 pinch of salt
5 tablespoons white flour
1 teaspoon matcha powder
3 tablespoons sunflower oil
Juice and peel from 1 lemon bio1 teaspoon baking powder
For creams:
400 ml whipped cream
140 gr white sugar
1 pear compote
250 gr mango puree
3-4 drops of lemon essence
1 sachet of gelatin granules + 50 ml of cold water
3 egg yolks
100 gr white chocolate
For decoration: white chocolate, fruit, matcha, pistachio
METHOD OF PREPARATION
For the countertop: separate the egg whites from the yolks. Mix the egg whites with the salt powder and sugar until you get a firm meringue. Gradually add the yolks, one by one while mixing. Add the oil, peel and juice of a lemon and mix until the ingredients are incorporated. Flour, matcha powder, baking powder are passed through a strainer. Mix with egg foam with a spatula. We take care to use slow movements, from the bottom up. Bake the pandispan in a tray lined with baking paper, in the oven heated to 175-180 degrees, for 20-25 minutes. Take it out of the oven, let it cool for a few minutes in the mold, then turn it over on a grill and let it cool completely.
Macha cake, mango mousse and white chocolate cream with pears

 

Macha cake, mango mousse and white chocolate cream with pears
For creams:
·
Gelatin is hydrated in cold water for 10 minutes. Dissolve on the lowest flame of the stove or in the microwave for 15-20 seconds.
·
Whip the cream with 100 gr of sugar.
·
Pears, I used 6 halves, cut into cubes.
·
The yolks are mixed with the rest of the sugar on a steam bath until they turn white. Dissolve gelatin over the yolks.
·
White chocolate melts on a steam bath.
Macha cake, mango mousse and white chocolate cream with pears
For mango flies: the mango puree should be at room temperature, mix with half of the yolk cream. After incorporating the two ingredients, mix them with half of the whipped cream.
Macha cake, mango mousse and white chocolate cream with pears
For the white chocolate cream: mix with a spatula the remaining half of the yolks with melted chocolate and a few drops of lemon essence. Add to the remaining whipped cream, mix with a spatula. Add the chopped pears and mix.
For assembly: mount the tray with detachable ring in which I baked the pandispan. The cooled top is cut into two slices. Put the first piece of countertop and syrup it with the compote juice. Place the mango mousse on the first counter.
Macha cake, mango mousse and white chocolate cream with pears

 

Macha cake, mango mousse and white chocolate cream with pears
Refrigerate the pan for 30-40 minutes. Remove the tray from the fridge, put the second top, syrup and put the cream with white chocolate and pears. Put the tray in the fridge for 3-4 hours or preferably until the next day.
Macha cake, mango mousse and white chocolate cream with pears
For decoration I used white chocolate, fruit, matcha, lemon slices, meringues, pistachios.
Happy anniversary !!
Macha cake, mango mousse and white chocolate cream with pears
Macha cake, mango mousse and white chocolate cream with pears

 

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