This dainty and delicate cake is the epitome of Spring.
Roasted green tea mousse:
1 ounce roasted green tea leaves
1 cup milk
4 tablespoons granulated sugar
1 tablespoon powdered gelatin plus 2 tablespoons water
3/4 cup heavy cream
One piece of ginger, shaved
1 tablespoon honey
1 1/2 tablespoons granulated sugar
2 tablespoons lemon juice
1/2 cup water
1 teaspoon gelatin plus 1 tablespoon water
Salted cherry blossoms
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In a small saucepan over medium heat, add milk, green tea leaves and sugar. Bring to a boil then reduce to low heat and continue to simmer for 3 minutes. Add the gelatin and stir until melted.
Fill a large bowl with ice and place a smaller bowl inside. Strain the tea mixture through a mesh strainer into the empty bowl. Allow to cool until thickened.
Whip the heavy cream until soft peaks form, then fold into the tea mixture.
Place the sponge cake in a round cake pan. Pour the tea mixture over the top. Place in the refrigerator for 2 to 3 hours until solid.
In a small saucepan over medium heat, add the ginger, honey, sugar, lemon juice and water. Bring to a boil and let cook for 3 minutes. Remove from heat, then stir in gelatin until melted. Allow to cool, then strain into the cake pan on top of the tea layer. Place cherry blossoms and gold leaf. Refrigerate until solidified.