Matcha, pistachio and cherry mousse cake

by Chiara

Cherries aren’t exactly in season here in Switzerland, but I couldn’t resist the temptation to buy them some days earlier.
Honestly, I much prefer eating seasonally and only sometimes I like adding summer feels to my baked goods.
So, let me tell you about this cake featuring the greatest flavors combo of all time! Cherry, Matcha green tea and pistachio go superbly together.
In fact, the sweet-sour taste of cherries adds a kick of brightness that perfectly complements matcha’s grassy notes, while pistachios give a round and buttery hint that warms you right up. And because almonds have some subtle cherry undertones, the cake combines a light and fluffy marzipan mousse flavored with Matcha, of course!

The mousse cake is composed from:

  • Gluten-free Matcha and pistachio croustillant. It’s the crunchy layer at the bottom of the cake and it’s very easy to make. You just have to mix together gluten-free Matcha and pistachio crumble, caramelized maple syrup pistachios, melted Almond Inspiration couverture from Valrhona and raw pistachio paste 
  • Gluten-free Matcha and pistachio financier. One of my favorites of all French pastries is the financier. I love both the nutty and buttery flavor and the moist and soft texture it has. I think it’s perfect to use as a moist and soft insert for modern pastry desserts.
    I made a gluten-free version flavored with pistachio and Matcha green tea. I prefer to use the ceremonial Matcha instead of the culinary one for its bright, deep green color and the smooth sweetness
  • Cherry, yuzu and cream cheese namelaka. The namelaka is a egg-free cream with a silky and creamy texture that completely melts in the mouth. It’s simple to make, you generally have to combine together melted chocolate (any type of chocolate works great), hot milk, gelatin sheets and cold heavy cream. The namelaka will have a thick and silky-creamy texture after chilling.
    This namelaka recipe is slightly revisited, because it’s made with cherry puree, yuzu juice, Ruby chocolate (it’s the 4th type of chocolate which has a natural pink color and a fresh and red fruity taste), heavy cream and cream cheese.
    Both the namelaka and the financier are the inserts of the mousse cake
  • Waina 35% white chocolate, marzipan and Matcha mousse. Cherries have a unique sour-sweet flavor that hints to almonds as well. That’s why I made a white chocolate mousse flavored with both marzipan and almond milk. The mousse is completed by a bit of Matcha which gives color and a delicious herby flavor
  • Matcha mirror glaze
  • Ruby chocolate spheres topping 

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you and to share your creations on my stories! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Matcha, pistachio and cherry mousse cake

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Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free Matcha and pistachio financier
175 g butter
70 g raw pistachio paste (pistachio butter)
41 g Teff flour (or brown rice flour)
41 g cornstarch
176 g raw pistachio flour
260 g icing sugar
3,75 g (¾ tsp) Maldon salt
zest of 1 lemon
13 g (2 tsp + ¾ tsp) Matcha green tea, ceremonial grade
265 g egg whites, to room temperature

Gluten-free Matcha and pistachio crumble
40 g cane sugar
20 g cornstarch
20 g Teff flour (or brown rice flour)
40 g raw pistachio flour
40 g butter, cold and cubed
3,75 g (¾ tsp) Matcha green tea, ceremonial grade
1,25 g (¼ tsp) Maldon salt

Gluten-free Matcha and pistachio croustillant
72 g gluten-free Matcha and pistachio crumble (recipe above)
60 g Almond Inspiration couverture
45 g raw pistachio paste (pistachio butter)
85 g raw shelled pistachios
34 g maple syrup grade C
a pinch (⅛ tsp) Maldon salt

Cherry, yuzu and cream cheese namelaka
100 g cherry puree
35 g yuzu juice
4,5 g gelatin sheets gold strength (200 Bloom)
23 g cold water to soak the gelatin sheets
5 g glucose syrup
150 g Ruby chocolate
68 g heavy cream 35% fat content, cold
135 g cream cheese, to room temperature
q.s.sour cherries in syrup

Waina 35% white chocolate, marzipan and Matcha mousse
6 g gelatin sheets gold strength (200 Bloom)
30 g cold water to soak the gelatin sheets
133 g unsweetened almond milk
60 g almond paste 50% (marzipan)
225 g Waina 35% white chocolate
19 g cocoa butter
11 g (2 tsp + ¼ tsp) Matcha green tea, ceremonial grade
315 g heavy cream 35% fat content, cold

Matcha mirror glaze
115 g water
100 g caster sugar
115 g trehalose sugar (or caster sugar)
215 g glucose syrup DE 40
12,5 g gelatin sheets gold strength (200 Bloom)
63 g cold water to soak the gelatin sheets
260 g Ivoire 35% white chocolate
100 g Absolu Cristal (neutral gelatin)
7 g (1 tsp + ½ tsp) Matcha green tea, ceremonial grade
5 g (1 tsp) edible silver dust powder

Assembly and decoration
tempered Ruby chocolate flexible band
tempered Ruby chocolate spheres
Opalys 34% white chocolate crunchy pearls
edible pink dust powder
edible alcohol
silver glitter dust spray
fresh cherries
edible flowers

Instructions

Gluten-free Matcha and pistachio financier

  1. Preheat the oven to 180°C, static mode. Grease a 32,5 x 32,5 cm silicone swiss roll mat (Silikomart tapis roulade) and place it on a baking tray.
  2. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color (about 6-7 minutes). When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl. Add the pistachio paste and stir well with a rubber spatula.
  3. In a bowl combine together Teff flour, cornstarch, pistachio flour, icing sugar, salt, lemon zest and Matcha tea and mix well with a fine whisk.
  4. Beat the egg whites to medium peaks. The peaks will hold their shape but the tip of the peaks will curl over on itself when the beater are lifted.  Add ⅓ of the egg whites to the powder ingredients and mix vigorously with the fine whisk in oder to obtain a soft and evenly batter. Fold gently the remaining egg whites in two times by using a rubber spatula. The batter will be smooth, soft and homogeneous.
  5. Add the Beurre Noisette-pistachio mixture to the batter and fold gently with the spatula.
  6. Pour the batter into the greased silicone mat and spread it out evenly with a palette knife, so that it is level with the top of the mat (I mean, 1 cm high, as the height of the silicone mat). Bake for approximatively 20 minutes or until the financier is golden in color, puffed and firmed.
    Remove from the oven and allow to cool, then chill in the freezer for about 1h, so that the finacier is well chilled but not fully frozen. In this way, you can cut it without ruining it.
  7. Cut out three discs from the chilled financier with a 16 cm cake ring. Wrap them with clingfilm and store in the freezer until needed.

Gluten-free Matcha and pistachio crumbles

  1. Preheat the oven to 160°C, ventilation mode. Place all the ingredients into a small grinder and mix until obtain a sandy mixture.
  2. Spread the crumbs onto a perforated baking tray lined with perforated baking mat and chill in the freezer for at least 30 minutes.
  3. Bake the frozen crumble for about 13 minutes, until golden-brown. Remove from the oven and dust with cocoa butter powder (Mycryo) to preserve crunchiness. You can store any leftover crumble in an airtight container at room temperature and away from light.

Gluten-free Matcha and pistachio croustillant

  1. Preheat the oven to 155°C, ventilation mode. Line a perforated baking tray with parchment paper or silicone baking mat.
  2. In a bowl combine together raw shelled pistachios with maple syrup and stir well with a spatula, ensuring the pistachios are well coated with the maple syrup. Spread the pistachios onto the prepared baking tray and bake for about 15 minutes, until the pistachios are slightly golden and the maple syrup is caramelized and slightly reduced. Stir the pistachios occasionally in order to allow the maple syrup to crystallize evenly.
    Remove from the oven and allow to cool completely at room temperature.
  3. Melt the Almond Inspiration couverture in the microwave to 45°C. Add the pistachio paste cream and combine well with a spatula to obtain a smooth batter. Add the baked crumble, caramelized pistachios and salt and stir well with the spatula to obtain a grainy, evenly mixture.
  4. Line a baking tray with parchment paper and place on top a 16 cm stainless steel cake ring. Spread the croustillant into the ring, ensuring to make an evenly layer of about 3-4 mm thick. Lift up the ring and freeze until needed.

Cherry, yuzu and cream cheese namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt Ruby chocolate in the microwave to 45°C.
  3. Heat cherry puree with yuzu juice and glucose syrup in the microwave without boiling. Add the soaked gelatin sheets and stir with a rubber spatula to dissolve it.
  4. Add the hot mixture to the melted chocolate in three times, stirring vigorously with a rubber spatula in a circular pattern to obtain a smooth, evenly cream.
  5. Transfer the cream into a mixing glass and emulsify with a hand blender for stabilizing the emulsion and to obtain a smooth consistency. Add slowly and to wire the cold heavy cream, blending contemporarily with the hand blender without adding air bubbles. Add the cream cheese and emulsify once more.
  6. Pour the namelaka into a baking dish, cover with clingfilm pressed on top and chill overnight (12h).
  7. The next day, assembling the insert. It consists of 3 layers of Matcha and pistachio financier alternated by 2 layers of namelaka with the addition of some sour cherries in syrup.
  8.  Line a baking tray with silicone baking mat and place a frozen disc of financier. Transfer the chilled namelaka into a disposable piping bag fitted with round nozzle (Wilton n°12) and pipe a spiral over the financier. Using a small palette knife, smooth and level out the namelaka. Make sure that the namelaka covers the financier into an even layer.
    Halve the sour cherries in syrup and distribuite them evenly over the namelaka. Press them gently, so that they are slightly covered with the namelaka.
    Place the second disc of financier on top and press gently and slightly down. Pipe another spiral of namelaka and level it out. Add some halved sour cherries in syrup, place the third disc of financier on top and press gently and slightly down.
    Run an offset spatula around the sides of the financier to smooth any excess bulging out. Freeze for about 2 hours, to let the layers firm.

Waina 35% white chocolate, marzipan and Matcha mousse

  1. Soak the gelatin sheets in cold water.
  2. Break up the marzipan into small chunks and place them into a mixing glass. Add the almond milk (cold or at room temperature) and blend until the marzipan is completely dissolved and the mix looks smooth and homogeneous.
  3. Melt the white chocolate with the cocoa butter in the microwave to 45°C.
    Heat the almond milk in the microwave without boiling, add the soaked gelatin sheets and stir with a rubber spatula to dissolve it.
    Add the hot almond milk to the melted chocolate in three times, stirring vigorously with the spatula in a circular pattern to obtain a smooth, evenly cream.
  4. Pour the cream into a mixing glass, add Matcha and emulsify with the hand blender to stabilize the emulsion and to obtain a smoother and shinier cream.
  5. Semi-whip the cold heavy cream until it forms soft peaks. Check the temperature of the Matcha cream: once it reaches 38°C, add to the semi-whipped cream in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and fluffy consistency.
  6. Place a 18 x 5 cm round silicone cake mould over a baking tray and wrap the side of the mould with an acetate strip of 7 cm high. This strip serves to increase the height of the mould because the original 5 cm aren't enough to include all the prepared ingredients.
  7. Pour a little of mousse into the mould. Set inside the frozen insert and press it gently and slightly down so that it is almost submerged in the mousse. Cover the insert with other mousse, ensuring to leave a gap for the crunchy layer. Place the crunchy layer (with the smooth side upwards) on top of the mousse and press it gently down until it is level with the top of the acetate strip. Remove any excess mousse with a small palette knife and freeze for about 3-4h in a domestic freezer or about 1-2h in a blast freezer.

Matcha mirror glaze 

  1. Soak the gelatin sheets in cold water (63 g) for at least 10 minutes.
  2. Melt the white chocolate in the microwave to 45°C and pour into a mixing glass.
  3. Heat water (115 g), caster sugar, trehalose sugar and glucose syrup in a saucepan to 104°C.
  4. Remove from the heat and pour over the melted chocolate. Emulsify with a hand blender without adding air bubbles and in order to obtain a smooth and shiny glaze.
  5. Heat the Absolu Cristal in the microwave to 65°C and add into the glaze, followed by the drained gelatin sheets (add both the gelatin and the soaked water). Emulsify once more without adding air bubbles. Finally add the Matcha and the silver dust powder and emulsify once again.
  6. Pass the glaze through a sieve and pour into a baking dish. Cover with clingfilm pressed on top of the glaze and chill in the fridge for at least 12h or overnight.
  7. Heat the glaze in the microwave to 45°C then pour into a mixing glass and emulsify with the hand blender. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air bubbles. Allow to cool down to 32-35°C. If you directly melt the glaze to 32-35°C, it will not be shiny and glossy.
  8. Once the glaze is 32-35°C, unmould the frozen mousse cake and set on a 14 cm stainless steel cake ring with a pair of clingfilm sheets underneath, to collect the excess glaze. Cover the cake with the glaze at 32-35°C. Wipe off any excess glaze on top of the cake with a large flat palette knife, angling it slightly and lifting it up at the edge. When the glaze stops dripping, remove any excess glaze from the base with a small sharp knife. Place the finished cake onto a plate and place in the fridge.

Assembly and decoration

  1. Temper Ruby chocolate, following the method you prefer. I use the tabling method. The tempering curve you need to follow is: 45°C (melting) - 26-27°C (cooling) - 28-29°C (the temperature of usage).
  2. Make the flexible band as described here.
  3. Make the chocolate spheres. You need an half sphere silicone mold 4cm Ø (Sf005) and an half sphere silicone mold 3cm Ø (Sf006).
    Using a pastry brush, brush the tempered Ruby chocolate into the insides of the spherical molds. Brush the chocolate into a fairly thin layer.
    Place the half spheres in the freezer for about 10 minutes (or in a blast freezer for about 5 minutes) to harden.
    Brush a second, thin layer of chocolate and freeze again for about 1h in a domestic freezer or about 30 minutes in a blast freezer.
    When chocolate has hardened, demould the chocolate half spheres by placing pressure on the middle underside of the mold and gently push chocolate half spheres from mold. Store the chocolate half spheres in an airtight container at room temperature.
    How to make the spheres: warm a flat tray by placing it in the oven at 50°C. Slightly melt the edge of the first half sphere and place onto a clean cloth, melted side up. Then repeat with the other half sphere and join together. Allow to set completely at room temperature. You can fix the junction by spraying with the cooling spray for chocolate.
    Mix a little of pink dust powder with edible alcohol to obtain a smooth consistency, neither too fluid nor too thick. Brush the chocolate spheres with this mixture to obtain a glitter effect. Let them dry at room temperature. Finally, spray them with the silver glitter dust spray to make them shinier.
  4. Coat the white chocolate crunchy pearls with the pink dust powder.
  5. Garnish one side of the mousse cake with all the prepared elements.

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3 Comments

Christina 16 August 2020 - 18:41

Hi Chiara, I don’t have easy access to ruby chocolate, and it’s also extremely hot where I live, so I don’t want to attempt to ship chocolate now. Do you think Raspberry Or Strawberry Inspiration would work in place of the ruby chocolate, or would it be too overpowering? Thank you!

Reply
Chiara 17 August 2020 - 16:08

Hi Christina,
Sure, you can replace Ruby chocolate with the Inspiration couverture you prefer. Personally, I’d choose Strawberry Inspiration for its delicate and sweet flavor that perfectly balances the sourness of cherries.
Thanks very much for stopping by! Have a nice day 😊

Reply
Christina 20 August 2020 - 6:54

Thank you for your help!

Reply

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