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1
Preheat the oven to 170 degrees Celsius.
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2
Start by making the cake base. Line a 20 centimeter springform pan with aluminum foil. Grease and flour the foil.
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3
Sift together the flour and tea and set aside.
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4
Separately, cream together the egg yolks with 30 grams of sugar until creamy and lighter in color.
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5
In another bowl, whisk the egg whites until soft peaks. Then whisk in the remaining 30 grams of sugar tablespoon by tablespoon until stiff peaks form.
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6
Carefully fold the egg whites into the egg yolks until combined. Then do the same by folding in the flour mixture to the eggs.
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7
Pour the batter into the pan and bake 12 minutes. Remove from the oven, unmold, and cool on a baking rack.
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8
Then make the mascarpone mousse. Start by rehydrating the gelatin sheets in a bowl with cold water.
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9
Set up a double boiler and add the egg yolks, sugar, and water to the top pot. Constantly stir until the mixture thickens. Then mix in the rehydrated gelatin and let cool.
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10
Separately, whisk the cream into soft peaks.
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11
Beat the mascarpone cheese to break it up and then add in the mixture from the double boiler. Once combined, carefully fold in the whipped cream.
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12
Place the cake base in a high sided springform pan. Cover the top with a thick layer of mascarpone mousse and freeze while making the green tea mousse.
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13
Then make the green tea mousse. Start by rehydrating the gelatin sheets in a bowl of cold water.
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14
Add the milk and green tea to a pot and simmer on low heat, whisking together until hot.
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15
Separately, cream the egg yolk with 20 grams of sugar until creamy and lighter in color. Pour into the milk.
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16
Constantly stir the milk until the mixture starts to thicken. Drain the gelatin and stir it in too. Set aside to cool.
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17
In another bowl, whisk the cream into soft peaks and set aside.
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18
In a third bowl, whisk the egg white into soft peaks. Then whisk in the remaining 20 grams of sugar spoonful by spoonful until stiff peaks form.
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19
When everything is cooled down, carefully fold the whipped cream into the milk mixture. Then do the same with the egg whites.
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20
Remove the springform pan from the freezer and top it with a generous layer of green tea mousse smoothing out the top.
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21
Add the pan to the freezer again until everything sets. Remove, unmold, and serve.
