Mousse cake "Matcha - passion fruit"

Mix 120 grams of eggs, 97 grams of sugar, trimoline, flour, 6 grams of matcha tea, and baking powder with a paddle attachment.

Add 42 grams of melted butter and mix well.

Divide the dough into two rings with a diameter of 16 cm. Bake at 160 degrees for 20 minutes with convection.

When the biscuit is ready, take the rings out of the oven and cover with a baking tray. Let it cool.

Remove the cooled biscuit from the rings, wrap it in plastic wrap, and freeze.

Heat 250 grams of passion fruit puree to 45 degrees, add 70 grams of sugar with pectin. Bring the mixture to a boil.

Boil for 1 minute. Pour into two rings with a diameter of 16 cm. Freeze.

Soak 5 grams of gelatin in ice water for 5-7 minutes.

To make crème anglaise: mix 100 grams of sugar with 100 grams of passion fruit puree and heat until the sugar dissolves. Then add 120 grams of eggs and heat the cream to 82 degrees, constantly stirring with a whisk.

Add gelatin and 7 grams of matcha tea. Blend the cream with a blender.

Cool to 35 degrees, add 150 grams of diced butter, and blend again.

Pour over the confit. Freeze.

Soak 18 grams of gelatin in ice water for 5-7 minutes.

Bring milk with 8 grams of tea to a boil. Add the soaked gelatin, pour the milk mixture over the chocolate, and blend to make a milk-chocolate emulsion.

Add 60 grams of passion fruit puree and blend the mixture with a blender.

Add half-whipped cream.

Fill two molds halfway with mousse. Place the frozen filling gel side down and slightly submerge it in the mousse. Add the remaining mousse.

Finish assembling with the sponge cake, leaving 1–2 mm of sponge above the mousse surface. Freeze.

Remove the cakes from the mold. Optionally apply a coating (this can be glaze or velour). Thaw for 5–12 hours in the refrigerator.