Pancake mousse cake with matcha tea

Category: Confectionery

Ingredients
Pancakes
wheat flour / grade	180 grams
any starch	10 grams
matcha tea	10 grams
egg	3 pieces
salt	pinch
butter	35 grams
sugar (I did not add)	70 grams
milk	500 milliliters
Mousse
milk	300 milliliters
sugar	80 gram
egg	1 piece
corn starch	20 grams
vanilla	taste
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strawberry puree	250 grams
agar	11 gram
sugar	120-160 grams
water	50 milliliters
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cream 33-35% fat	300 milliliters
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fresh fruit mixture (I have grapefruit, plum, grapes, kiwi)	about 500 grams
Additionally
split form d 24
frying pan d 20

Cooking method

Pancakes
All foods should be at room temperature. Mix milk and eggs in a bowl.
Combine flour, matcha tea, vanilla and starch. Sift. Add salt and sugar. Stir.
Add a little milk and egg mixture to the dry ingredients, stir. We add the liquid to the dry ingredients so that everything is well mixed and there are no lumps.
Add a little more liquid, mix until smooth and pour out the rest of the mixture. Stir until smooth.
Strain the dough.
Melt the butter and cool to room temperature.
Pour the butter into the dough and mix well.
Tighten the dishes with the dough with plastic foil and leave for 30 minutes. During this time, the gluten will swell and the dough will become thicker.
Fry pancakes in a preheated pan. Try not to make them blush too much. Therefore, I did not add sugar to them.
Mousse
While the pancake dough is ripening, we make a custard base for the mousse. Mix the milk with the egg.
Mix sugar with starch. So the starch will mix better in the liquid and there will be no lumps.
Pour some of the milk into the starch with sugar and stir.
Pour the starch-milk mixture to the rest of the milk. Put on the stove, bring to a boil with constant stirring and boil until thickened.
Here's a custard. Cover it with plastic wrap and leave to cool.
Prepare the fruit. Peel the grapefruit from the films, peel the rest of the fruit, if necessary, cut into small pieces. We do not cut the grapes.
Put pancakes in a split form with an overlap on the side. The ends should hang outward. Put another pancake in the center. We need to close everything so that the mousse does not leak anywhere.
Put a pancake in a bowl.
Pour the agar with water, stir and leave to swell for 30 minutes.
Whisk very cold cream until fluffy. At first we do it at low speed and gradually increase it. Only cold cream is whipped with a fat content of at least 30%.
Make mashed strawberries (I have frozen strawberries), add sugar. Be sure to taste it here. I put the sugar to the maximum. Add agar. Stir and put on fire.
With constant stirring, bring to a boil and boil after boiling for another 1-2 minutes.
Pour strawberry jelly into a large bowl. Add the custard. We mix. The mixture temperature drops to about 60 degrees.
Add cream in three stages and mix too. The mousse becomes liquid but airy. We do everything quickly, because the agar will begin to solidify at 40 degrees and the mousse will thicken.
Assembly
Pour a third of the mousse into the mold. Lay out a third of the fruit on top.
Put some fruit in the pancake and fill them with one or two tablespoons of mousse.
We collect the pancake in a bag and put it inside the form. We fill in the entire form.
Pour the remaining mousse on top and lay out the fruit.
Tuck the hanging ends inside the shape.Cover the uncovered mousse with another pancake. This one got fried.

Tighten the cake mold with plastic wrap and put it in the refrigerator for a couple of hours. We take it out, release it from the form and decorate it at our discretion. We call loved ones, cut and enjoy)