Matcha Red Bean Mousse Cake

I love matcha (green tea) and adzuki (red bean).  During my semester abroad in Tokyo I ate so much green tea/red bean...my favorites included a matcha bagel with red bean from Doughnut Planet and this amazing dessert crepe with red bean and custard filling topped with matcha ice cream from some crepe truck parked next to an arcade.  I'm really surprised I'm not sick of it yet.

Now that I have all the ingredients and supplies necessary for entremet cakes, I'll be making a lot of the them. An entremet is usually a multi-layered mousse based cake with a combination of flavors and textures.  They were my favorite thing to make in culinary school and pastry school.  I think they're so beautiful.  And when made correctly with proper thought ad planning, the combination of textures and flavors is a party in your mouth.  There should be some sweet, some bitter, softness and crunch.  Its not like a typical cake with a soft sponge cake and more soft buttercream.  That's mush on mush.  There's no surprise or kick.  With an entremet, each bite is different and not boring.

For this cake, the bottom layer is a matcha sponge.  I soaked it with a matcha simple syrup and then a layer of red bean mousse with whole red beans floating around.  There is another layer of soaked matcha sponge and finally the best matcha mousse ever (it takes like the green tea ice cream I get from my favorite Japanese restaurant, Anjin).  I also have a toasted sesame seed nougatine on top for a little salty and crunch.