Mid-Density Layered Matcha Mousse Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate multi-layered mousse cake featuring the subtle bitterness of matcha green tea balanced with creamy textures. This Middle Eastern recipe, ready in about 42 minutes, layers matcha green tea powder, gelatin sheets, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 12 min Serves 8 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 3 gelatin sheets in cold water for 5 minutes until softened.
  2. Step 2: Preheat oven to 350°F (175°C). In a bowl, whisk 3 egg whites until foamy, gradually add 50 g granulated sugar and continue whisking until stiff peaks form.
  3. Step 3: Gently fold in 50 g all-purpose flour and 30 g melted unsalted butter into the egg whites to form the cake base batter.
  4. Step 4: Spread the batter evenly on a parchment-lined 8-inch round cake pan and bake for 10-12 minutes until lightly golden; cool completely.
  5. Step 5: Heat 100 g white chocolate gently until melted and smooth.
  6. Step 6: Warm 60 ml water and dissolve the softened gelatin sheets into it, then mix with 2 tbsp matcha green tea powder until no lumps remain.
  7. Step 7: Whip 400 ml heavy cream to soft peaks.
  8. Step 8: Combine the matcha gelatin mixture with melted white chocolate, then fold in the whipped cream gently to create the mousse.
  9. Step 9: Pour half the mousse over the cooled cake base in a springform pan, chill in refrigerator for 30 minutes until set.
  10. Step 10: Add the remaining mousse as a second layer and refrigerate for at least 3 hours until fully firm before unmolding and serving.

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