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1
Slice the matcha sponge cake into 4 slices horizontally.
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2
Leave 2 slices as is, cut 1 slice into 4 portions, and cut the other slice a bit smaller.
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3
Soak the gelatin in water.
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4
Line an 18 cm diameter bowl with plastic wrap, and line the bottom with one of the uncut slices of sponge.
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5
Line the sides with the slice that was cut into 4 pieces.
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6
Make the adzuki bean cream.
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7
Add a little cream to the tsubu-an and mix.
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8
Whip the remaining cream until it forms soft peaks.
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9
Add the mixture from Step 4 and whip until it's a bit stiffer.
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10
Put the adzuki cream in the bowl from Step 3, and cover with the slice that was cut down a bit smaller.
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11
Cover with plastic wrap and put into the refrigerator.
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12
Dissolve the matcha with a little milk.
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13
Heat up the rest of the milk in a pan until it's just about to boil.
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14
Add the soaked gelatin and the dissolved matcha and mix.
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15
Strain the mixture through a fine meshed sieve.
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16
Leave to cool in a bowl of ice water.
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17
Put the cream for the mousse in another bowl, add the sugar and whip until it forms soft peaks.
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18
When the mixture from Step 8 has cooled down, add to the whipped cream from Step 9 and mix.
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19
This is the matcha mousse.
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20
Take the refrigerated bowl of cake and cream from Step 6 out of the refrigerator, and pour in the matcha mousse.
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21
Cut off any cake pieces that are sticking out.
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22
Cover with the remaining slice of sponge, cover with plastic wrap and refrigerate for 1/2 to 1 day.
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23
Combine the cream for decorating the cake with sugar, and whip until it forms slightly firmer peaks than the cream for the mousse.
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24
Spread over the cake, and it's done.
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25
Sprinkle some matcha under the cake, decorate, and it's done.
