I have always admired the beauty of the cherry blossom cake. Today I finally pulled out the grass. I originally planned to be a cherry yoghurt mousse, and I was too tired. I studied various online recipes and revised the matcha white chocolate cherry mousse. The Japanese Uji Matcha Powder and French Favna White Chocolate are used. The slightly bitterness of Matcha is blended with the smoothness of white chocolate. The aftertaste is dragged with the fragrant tea, which combines French and Japanese perfectly. Visual or taste is amazing, only to try to know its delicious! Sakura is selected from Japan's imported salted cherry blossoms. This is the key to good-looking. The domestic cherry blossoms are too light, and the mirror effect will be much worse. The material used is a six-inch formula, please convert it by yourself.
Wrap the live six-inch cake mold in tin foil;
Oreo biscuits are removed from the sandwich and only the biscuit portion is used. The biscuit is placed in the plastic wrap and crushed with a rolling pin. The butter mixed with the liquid is evenly mixed; the biscuit is crushed at the bottom of the cake ring and placed in the refrigerator. Refrigerate for more than 30 minutes.
Making white chocolate mousse liquid: the gelatin tablets are softly boiled in advance, 40 grams of light cream and white chocolate are mixed, the heat-insulating water is slowly melted, and then the soft gelatin tablets are added and stirred evenly;
200 grams of whipped cream and sugar to reach the 60% of the flow can also flow;
Stir the whipped cream three times and mix the chocolate paste evenly.
Making Matcha Mousse: Melt 40 grams of whipped cream with cold water and gelatinized gelatin water; 200 grams of whipped cream plus 10 grams of matcha powder to six distribution; mix the matcha cream three times with the gelatin solution Evenly.
Pour half of the white chocolate mousse into the cake ring, pour in the refrigerator for 5-10 minutes, then pour half of the matcha mousse; then pour the remaining white chocolate mousse and matcha mousse . After pouring a mousse solution, put it in the refrigerator for a few minutes and then pour down a kind of mousse solution, the setting effect will be more beautiful). Put the prepared mousse into the refrigerator for more than 4 hours.
Making cherry mirrors: Salted cherry blossoms are first opened with cool white water, and water is changed several times in the middle. Melt the gelatin water of pure water with sugar and cold water. Put the soaked cherry blossoms on the mousse cake, then gently pour the cool mirror liquid along the edge of the mousse circle, and finally use the toothpick to trim the shape of the cherry blossoms and put them in the refrigerator for more than 2 hours.
When demoulding, just use a hot towel to wrap the outer layer of the mold for a while or use a hair dryer to blow a few times along the edge of the edge to easily release the mold!