Matcha Mousse Cake

Check out this cake that’s sure to make you go “Oh wow!” With a few tweaks, this cake will be a total stunner in both looks and taste.

Let’s start with the cake base: I jazzed it up by adding matcha. The base is super thin, and that matcha color and flavor? It’s all there, making it extra special.

And the beauty of this cake? It’s got smooth mascarpone in it that just takes it to a whole new level.

Matcha Mousse Cake

Matcha Mousse Cake


  • For the cake base:
  • About 1-2 teaspoons of matcha
  • 2-3 tablespoons of hot water
  • 4 tablespoons of biscuits (crushed)
  • 1.5 tablespoons of melted unsalted butter
  • For the mousse:
  • 3 sheets of gelatin
  • 2 egg yolks
  • 3 tablespoons of sugar
  • 7 ounces of mascarpone Elle&Vire
  • 4.25 ounces of whipping cream Elle&Vire
  • 2 tablespoons of sugar
  • 2 egg whites
  • 3 tablespoons of sugar
  • About 1 teaspoon of matcha
  • 1 tablespoon of hot water


For the cake base:
Mix matcha with hot water until it's dissolved. Let it cool. Mix the crushed biscuits with melted butter, then add the matcha mixture. Combine well and press into two molds to make thin cake bases. Pop these into the fridge.

For the mousse:
Beat yolks with sugar until dissolved and the mix reaches around 80 degrees. Add melted gelatin and mix. Add mascarpone and mix well. In another bowl, whip the cream until soft and mix it in. In a separate bowl, warm egg whites with sugar and whip them. Add this into the mix.

Split the mix into two parts. Mix matcha with hot water and blend it into one part. Pour this matcha mix onto the cake base in the mold and refrigerate for 30 minutes. After, if the mousse is firm, pour in the rest of the mix and refrigerate the entire cake for 2-4 hours.

Once it's set, remove it from the mold and serve with a scoop of cool matcha ice cream. Enjoy!

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