Pound Cake
INGREDIENTS
- WE Pound Cake Mix baking mix
- 2 sticks butter, room temperature
- 1/3 cup milk
- 4 eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 tablespoons matcha tea powder
DIRECTIONS
- Preheat oven to 325o and butter/flour a 13x9 baking dish.
- In a medium bowl, mix together eggs, milk, vanilla, and almond extracts.
- In a large bowl, cream the butter with a mixer until light and fluffy.
- Add egg mixture, pound cake mix, and Matcha powder to large bowl with butter.
- Mix on slow speed until just combined, then beat on high speed until batter is light and fluffy. Spread mixture into prepared baking dish.
- Bake for 50-60 mins until lightly browned on top, and a toothpick inserted in center comes out clean.
- Let cool to room temperature, or can freeze/refrigerate if needed. If you’d like to make a layered cake, cut the cake horizontally into two sheets.
Raspberry Mousse
INGREDIENTS
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 jar (13 oz) raspberry preserves (or jam)
- 3 teaspoons gelatin powder, unflavored
- 3 tablespoons lemon juice
DIRECTIONS
- In a large bowl, whip the cream, sugar, and vanilla together until stiff peaks form. Place in fridge to keep cool while making the raspberry syrup.
- In a small dish, combine lemon juice and gelatin powder (It will become a jelly consistency).
- In a small saucepan, heat raspberry jam over low/med heat, stirring consistently, until slightly syrupy and runny. (not boiling! But maybe lightly steaming). Take off heat.
- If your jam has seeds in it, you can strain them out if you’d like a smoother texture.
- Mix in gelatin/lemon mixture to warm jam, stir until fully dissolved. (you can put back on low heat if needed, just make sure it does not burn/boil).
- Once dissolved, pour mixture into bowl and cool to room temperature, about 10-15 mins.
- Be sure not to let it cool too long – it should still be a slightly runny consistency, not a jello.
- Reserve about ¼ cup of the raspberry syrup for use as a base on the cake.
- Gently fold the remaining raspberry syrup to the cold whip cream mixture using a spatula to form the mousse.
- Assembly: using the ¼ cup reserved syrup, smooth a thin layer over the matcha cake base. Then smooth on a layer of the raspberry mousse, using a spatula to level it off. You can place in fridge for now while making the white chocolate mousse to help it set.
White Chocolate Mousse
INGREDIENTS
- ½ cup room temperature butter
- 2 tbsp raspberry glaze
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp water
DIRECTIONS
- In a large bowl, whip the cream, sugar, and vanilla together until stiff peaks form. Place in fridge to keep cool while making the white chocolate mixture.
- In a small dish, combine water and gelatin powder (It will become a jelly consistency).
- In a small saucepan, heat white chocolate and milk over low/med heat, stirring consistently, until slightly runny. (not boiling! But maybe lightly steaming). Take off heat.
- Mix in gelatin/water to warm mixture, stir until fully dissolved. (you can put back on low heat if needed, just make sure it does not burn/boil).
- Once dissolved, pour mixture into bowl and cool to room temperature, about 10-15 mins.
- Be sure not to let it cool too long – it should still be a slightly runny consistency, not a jello.
- Gently fold the white chocolate mixture to the cold whip cream mixture using a spatula to form the mousse.
- Assembly: Smooth on a layer of the white chocolate mousse on top of the raspberry mousse, using a spatula to level it off. You can add pieces of fresh raspberries, cut roughly in half, to the mousse for extra color and flavor.
- If creating a layered cake, top off the mousse with the second layer of matcha pound cake. Refrigerate before cutting to set the gelatin and create a sharper edge when cutting pieces.
Recipe courtesy WBA Lucky Charms, participants of The Great Birmingham Bake-off 2023, and winners of the Grand Champion award and People’s Choice award