Cacao! ∴∵ゞ(´ω`*) ♪
This time we are making a smooth and rich matcha mousse cake.
The middle part of the mousse melts instantly, the cream on the top is thick and smooth, and the lower part of the biscuit is full of fragrant, a melts in the mouth rich mousse cake.
This time cacao note will be taking a short break m (_ _) m

Thank you for translating the captions and video descriptions.

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※About the Chemistry reference
After watching this video, please search for "Chemistry sunglasses (ケミストリー　サングラス)".
I'm sorry for such a old reference m(_ _)m

[Ingredients / 12 cm about 2 units]

■Biscuit au thé vert (matcha sponge)
A - Almond Powder：80g
A - Flour：20g
A - Matcha powder：3g
Egg White：125g
Granulated sugar：45g
[Instructions]
1.Set the cooking sheet and sift A together
2. Divide the sugar into egg white several times and whip until peaks form.
3. Mix while adding 1 to 2 gradually
4. Place it on a baking pan and bake it. Preheat at 190℃, bake for 14 minutes at 180℃


■ Matcha mousse （Middle section）
White chocolate：50g
Milk：175g
Sugar：28g
Gelatin Leaf：5g
Matcha powder：10g
Fresh Cream 35% (soft peak)：230g
[Instructions]
1.Chop the white chocolate
2.Soak the gelatin leaf in water
3. Place milk and sugar in a pot and boil
4. Once it starts to boil, put in gelatin and dissolve
5. Add 4 to Matcha Powder little by little and melt
6. Filter 5 into a bowl of chocolate and mix well
7. Chill in iced water until the liquid temperature reaches 35℃ and combine with fresh cream
8. Take out the matcha sponge in the circular mound and lay it down, pour 200g per piece and cool it.


■Match Cream （Top section）
Fresh Cream 35%：65g
Milk：65g
Egg Yolk：50g
Granulated sugar：10g
Matcha powder：8g
White chocolate：65g
Gelatin Leaf：2g
[Instructions]
1. Put gelatin in water and keep it soft
2. Mix the egg yolk and sugar
3. Put fresh cream and milk in a pan, heat until it boils, put in 2 and mix, return to the pan
4. Cook while mixing well up to about 80℃ on low heat
5. Once the gelatin is added and dissolved, add the matcha powder slowly
6. Filter 4 into the white chocolate bowl
7. When the temperature is cooled to about 30°C, pour it on the top of the rounded circular mound then refrigerate until it hardens.