Mix all ingredients except egg white and sugar with paddle until homogenous.
In another mixing bowl, whisk egg white and sugar until soft peak foam; fold it into the cake batter.
Spread evenly on a baking tray, bake at top 210°C and bottom 180°C for 12-15 minutes.
Mix well all the ingredients.
Hojicha Whipped Ganache
Warm the whipping cream (1), glucose and trimoline together, add hojicha powder and mix well; followed by Belcolade Selection Lait CT and gelatine mass, mix well using hand blender.
Add whipping cream (2) and mix well using hand blender.
Keep in the chiller overnight.
Warm the whipping cream, pour onto Belcolade Selection Lait Selection CT, add in melted cocoa butter and hojicha powder, mix well using hand blender.
Cool the mixture down to 30°c.
Whip the whipping cream to soft peak.
Fold the whipped cream into mixture, followed by melted gelatine mass.
Bring water, sugar, glucose, and condensed milk to a boil.
Pour into Belcolade Selection Blanc Cacao Trace, hojicha powder and gelatine mass, mix well using hand blender.
Keep it in the chiller overnight.
Reheat and use it at 23 – 25°C.
Use a desired cake ring to chop out the almond sponge.
Whip the hojicha whipped ganache until stiff peak.
Spread a thin layer of royaltine base on top of the almond sponge, followed by another layer of hojicha whipped ganache, sandwich with another piece of almond sponge. Freeze.
Pour the hojicha mousse into a desired silicone mould, followed by the assembled almond sponwge. Freeze.
Demould the cake and glaze it with hojicha glaze.
Decorate as desired.
About this recipe