Mix water, oil, egg yolk, and cake mix with paddle until homogenous batter.
In another mixing bowl, whisk egg white and sugar until soft peak foam; fold it into the cake batter, followed by ground almond.
Spread cake batter around 0.5cm thick, bake at top 210°C and bottom 190°C for 4-5 minutes.
Mix well Vivafil Strawberry and water.
Whip Ambiante and whipping cream together until soft peak.
Fold in with the strawberry mixture.
Heat up milk until boiled.
Mix sugar and egg yolk, pour half of the hot milk into the egg yolk mixture, and mix well.
Pour the mixture back into the pot, and continue stir and cook until 83-85°C.
While the anglaise still hot, sift the matcha powder and blend it using immersion hand blender until even and smooth, followed by Belcolade Selection Blanc Cacao Trace.
Wait until the mixture cool down to 30-32°C, whip the whipping cream to soft peak.
Fold into the mixture.
Bring water, sugar, glucose, and condensed milk to a boil.
Pour the mixture onto the Belcolade Selection Blanc Cacao Trace and gelatine mass, blend it using immersion blender and followed by matcha powder.
Soften the butter, then add all the ingredients mix until the cookies dough is developed.
Sheet the dough to 4mm thick.
Cut the dough into 7-inch round size. Bake at 180°C for 20-25 minutes.
Jasmine Whipped Ganache
Boil the whipping cream and dried jasmine flower, infused about 15-20 minutes.
Strain the cream, reheat and pour over to the Belcolade Selection Blanc Cacao Trace to incorporate well.
Followed by gelatine mass and mix well, keep it in the chiller for overnight.
The next day, whip up to stiff peak and ready to use.
For the insert, spread a thin layer of the strawberry cream on the almond sponge, then keep in the freezer. When it’s frozen, cut the cake into strip at 3.5cm. Roll it one by one until 6-inch size. Then freeze it.
For the mousse, prepare a 7-inch cake ring. Pour the matcha mousse, put the insert into the centre of the mousse. Then freeze it.
Unmould the mousse cake, apply matcha glaze on the frozen mousse and pipe the jasmine whipped ganache on the cake and decorate with gold leaves, put the cake on the cookies base.