Matcha Adzuki Mousse Cake

With an Oreo crust and layers of creamy mousse, this pretty cake is dessert at its tastiest.


  • Matcha Ganache:
  • 10 grams matcha powder, sifted
  • 120 milliliters heavy cream
  • 180 grams white chocolate
  • 1 tablespoon orange liqueur
  • Adzuki mousse:
  • 200 grams boiled adzuki beans
  • 5 grams gelatin (poured into 20 grams water)
  • 100 grams heavy cream (whipped until stiff peaks)
  • Crust:
  • 100 grams oreos
  • 20 grams butter, melted
  • Matcha glaze:
  • 10 grams matcha powder, sifted
  • 40cc hot water
  • 3 grams gelatin
  • 50 grams granulated sugar
  • Decoration:
  • White chocolate
  • Gold leaf
  • Freeze-dried raspberry


  1. To make the crust, crush oreos in a ziploc bag until like coarse sand. Combine with melted butter and pour into the bottom of a cake pan. Press down to make a crust. Refrigerate until firm.
  2. Put boiled adzuki beans into a bowl and microwave for 10 seconds at 600 watts. Pour in the gelatin mixture and mix to combine. Add in whipped cream and pour into cake pan. Refrigerate until firm.
  3. To make the matcha ganache, heat heavy cream in a saucepan until just before boiling. Turn off the heat and add in white chocolate. Stir with a wire whisk until smooth.
  4. Add in sifted matcha powder and orange liqueur and mix to combine.
  5. Once mixture has cooled, pour into the cake pan and refrigerate until firm.
  6. In a bowl, combine hot water and gelatin and stir until dissolved. Add in matcha powder and sugar and mix well. Once mixture has cooled and thickened, pour over the cake.
  7. Decorate and serve.