Matcha red bean mousse cake layers together matcha infused sponge cake with sweet red bean mousse and slightly bitter matcha mousse. This visually stunning delicate cake is perfect for afternoon tea or any special occasion
Matcha (green tea) and adzuki (red bean) are a classic dessert pairing. They go together like peanut butter and jelly! All over Japan and Asian, there are many desserts using these two popular flavors.
The pleasant bitterness of green tea combines wonderfully with the sweetness of red bean paste. Proof: 1) matcha cupcakes filled with azuki and matcha buttercream, 2) honey matcha red bean cake, and 3) matcha red bean s’mores.
What is an entremet cake?
An entremet is usually a multi-layered mousse based cake with a combination of flavors and textures.
They were my favorite thing to make in culinary school and pastry school. Entremet cakes tend to be very visually appealing. And when made correctly with proper thought ad planning, the combination of textures and flavors is a party in your mouth.
There should be some sweet, some bitter, softness and crunch. Its not like a typical cake with a soft sponge cake and more soft buttercream. That’s mush on mush. There’s no surprise or kick.
With an entremet, each bite is different and not boring. Examples of entremet cakes include this mango yogurt mousse cake and this strawberry yogurt mousse cake.
Cake Components
For this cake, the bottom layer is a matcha sponge. I soaked it with a matcha simple syrup and then a layer of red bean mousse with whole red beans floating around.
There is another layer of soaked matcha sponge and finally the best matcha mousse ever. I also have a toasted sesame seed nougatine on top for a little salty and crunch.
More Matcha Recipes
- Matcha Sugar Cookies
- Matcha Tiramisu
- Black Sesame Matcha Doughnuts (baked)
- Iced Strawberry Matcha Latte
Matcha Red Bean Mousse Cake
Ingredients
Matcha Sponge:
- 2 teaspoons matcha powder
- 1 ½ teaspoons hot water
- 50 grams cake flour, sifted
- 2 large eggs, separated
- 60 grams granulated sugar
- 2 ½ Tablespoons unsalted butter, melted, cooled
Matcha Mousse:
- 160 mL whole milk
- 5 grams matcha powder
- 50 grams granulated sugar
- 6 grams gelatin sheet, silver strength, bloomed
- 120 mL heavy whipping cream
Red Bean Mousse:
- 50 grams red bean paste
- 20 grams unsalted butter, room temperature
- 90 mL heavy whipping cream
- 2 large egg yolks
- 18 mL water
- 6 grams glucose syrup, , or corn syrup
- 12 grams superfine sugar
- 2 grams gelatin sheet, silver strength, bloomed
Matcha Soaking Syrup:
- 1 ½ teaspoons matcha powder
- 1 Tablespon warm water
- 45 mL water
- 45 grams granulated sugar
Sesame Nougatin:
- 25 grams glucose syrup
- 5 mL water
- 65 grams unsalted butter
- 75 grams granulated sugar
- 50 grams white sesame seeds
- pinch kosher salt
Instructions
Matcha Sponge:
- Preheat oven to 350℉. Grease a 8-inch square pan and line with parchment paper. Set aside.
- Dissolve matcha in hot water.
- In a medium bowl, whisk together yolks and 2 tsp of sugar. Whisk until pale. Then add matcha mixture.
- In another bowl, whisk remaining sugar and egg whites until stiff peaks. Fold egg whites into yolk mixture. Follow with sifted cake flour and melted butter. Fold until combined. Transfer to prepared cake pan and bake for 15-20 minutes.
Matcha Mousse:
- Bring milk to a boil. Meanwhile, mix together matcha powder and sugar. Add boiling milk to matcha-sugar mixture. Whisk until smooth. Add softened, bloomed gelatin and whisk until dissolved. Let come to room temperature.
- Whisk heavy cream to soft peaks. Gently fold cream into cooled matcha mixture.
Red Bean Mousse:
- In a saucepot, combine water, superfine sugar, and glucose. Heat until mixture is 250℉ (121℃).
- In another bowl, whisk together yolks. Add to heated sugar mixture and whisk until pale and fluffy. Continue to whisk until the bowl is cool to the touch.
- Warm up red bean paste in the microwave. Add butter and mix together. Add paste into yolk mixture and heat until 85 degrees C.
- Add softened, bloomed gelatin and stir until dissolved. Let cool to room temperature.
- Whisk cream to soft peaks and add to cooled yolk mixture in three additions.
Matcha Soaking Syrup:
- Mix together matcha powder and warm water until smooth. Add remaining water and sugar. Combine until sugar is dissolved.
Sesame Nougatin:
- Melt glucose over low heat. Add water, butter, and salt. When butter has melted, add sugar and bring to a boil.
- Remove from heat and stir in sesame seeds. Pour mixture into a silpat-lined baking sheet. Sprinkle with a pinch of salt. Roll into an even thin layer. Let chill in fridge until set.
Assembly:
- Line a 4×8-inch rectangular mold with acetate strip. Alternatively, you can use a bread loaf pan with a removable bottom. Cut the matcha sponge in half. And place into rectangular mold.
- Brush matcha soaking syrup onto cake to moisten. Then pour in red bean mousse. Follow with remaining half of matcha sponge. Brush cake with soaking syrup. Then pour matcha mousse on top of cake.
- Place assembled cake in fridge for mousse to set, about 15-30 minutes. Continue to chill cake until ready to serve. Before serving break up pieces of sesame nougatine to decorate on top of matcha mousse.
- Slice cake with a warm sharp knife to ensure clean slices. Wipe knife clean before each slice.
Notes
- Store assembled cake in the fridge until ready to serve
- Keep cake covered to prevent it from absorbing other flavors in the fridge
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi, what matcha culinary powder do you recommend for this? Any brand you enjoy?
Hi! I will be updating the post with more information about matcha recommendations. My current favorite brand for baking and beverage making is MatchaBar.
So beautiful and delicious! I followed the recipe almost exactly (replaced sheet gelatin with powder, and I did have to use more hot water to dissolve my matcha for the cake), and it turned out so so well — good mousse consistency, tender cake, and most importantly, not too sweet. Thanks so much for the recipe!