Most people outside of Japan either love or hate green tea. Actually, a good tea is very tasty but there are a lot of poor products being sold. The green tea in this recipe is being paired with the taste of dark brown sugar.

The cake is decorated with powdered sugar on top with green tea sifted over the powdered sugar.

There are 3 items to make with this, the green tea cake, the brown sugar mousse and the green tea mousse.

Here is the recipe for a 16 cm ring.

Green tea cake:


Mix until yellow & fluffy

147 grams eggs
83 grams sugar
15 grams corn syrup (mizu ame)
34 grams milk
13 grams butter
75 grams flour
8 grams powdered green tea

1. Sift together the flour and powdered tea.
2. Heat the milk and butter in sauce pan just until the butter melts.
3. Put the eggs, sugar and corn syrup in a bowl and mix well. Put the bowl over a sauce pan filled with simmering hot water to warm the batter slightly. The batter will mix better when it is lightly warmed.
4. Mix the batter with a hand mixer until it is a light yellow color  and becomes slightly thickened then add the warm milk and mix with a spatula.
5. Add the flour/tea mixture and mix with a spatula. Pour into two 15 cm baking pans and bake at 170 Celsius degrees for 20 minutes.
6. Cool after removing from the oven.

 Brown Sugar Mousse:
54 grams egg yolk
45 grams dark brown sugar (darker than just regular brown sugar)
120 grams milk
4 grams gelatin
8 grams brandy liquor
180 grams fresh cream

1. Mix the egg yolks and brown sugar in a bowl.
2. Heat the milk in a sauce pan until just lightly boiling then add to the egg yolk mixture. Mix lightly and then add back to the sauce pan and heat on low temperature until it thickens lightly. Add the gelatin and mix with a spatula. Strain into a bowl.
3. Add the brandy liquor and let the mixture cool.
4. Whip the fresh cream until the cream is just lightly standing the add to the cooled mixture #3 above.

Green Tea Mousse:


Green tea & brandy liquor

22 grams egg yolk
33 grams sugar
6 grams powdered green tea
80 grams milk

Green tea mousse cooling over ice

3 grams gelatin
3 grams green tea liquor
180 grams fresh cream

1. Mix the egg yolks, sugar and green tea in a bowl.
2. Heat the milk in a sauce pan until just lightly boiling then add to the egg yolk mixture. Mix lightly and then add back to the sauce pan and heat on low temperature until it thickens lightly. Add the gelatin and mix with a spatula. Strain into a bowl.
3. Add the green tea liquor and let the mixture cool.
4. Whip the fresh cream until the cream is just lightly standing then add to the cooled mixture #3 above.





Putting Everything Together:

Ring & cake sits on  top of a cake board

1. Cut the cake smaller than the 16 cm ring and place at the bottom. Cut the other piece of cake smaller than the first. Put a piece of mousse film around the inside of the ring.

2. Pour the brown sugar mousse over the piece of cake and fill to about half full. Put in the refrigerator for a few minutes so the mousse begins to become firm.

3. Remove from the refrigerator and place the smaller piece of cake on top of the brown sugar mousse then spread the green tea mousse over the cake and fill to the top. Cleanly level off the mousse so that it is flat and put in the refrigerator for at least one or more so that the mousse can become firm.

4. Before serving, remove the ring and mousse film.