- 1/2 castella cake recipe
- 50 ml milk
- 4 g gelatine (1/2 pack of gelatine)
- 50 ml milk
- 8 g earl grey (or 4 tea bags)
- 30 g sugar
- 150 ml whipping cream
1. Bake Castella cake in 7" cake pan. When ready, let it cool before add mousse.
**** The ingredients will be listed again @ below ****
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- 50 ml milk
- 4 g gelatine
2. Mix 50 ml milk and gelatine, set aside.
- 50 ml milk
- 5 g earl grey (or 3 tea bags)
- 30 g sugar
3. Boil the milk and turn off the heat, brew the earl grey in the milk for 5 mins.
4. Remove the tea leaves or tea bags, add sugar and stir until dissolve.
5. Add the gelatine milk mixer and stir until dissolve.
- 150 ml whipping cream
6. Whisk the whipping cream with an electric mixer until stiff peaks form.
7. Combine one-quarter of the whipped cream with the earl grey mixture.
8. With a spatula, gently fold in the remaining cream.
9. Spoon onto the cake in an even layer. Refrigerate for 4 hours or freeze.
ref: https://tinysweettooth.com/2017/03/03/matcha-green-tea-mousse-cake/
