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So the secret is to balance- green tea sponge cake with almond infused cream mousse

Ever felt that the cake you are trying is too sweet/rich? I guess that is one of the biggest complaints most of my (Asian especially) friends have as for the store-sold desserts. Ever thought about the solution to it? For me, it is to balance!


I haven't been baking as often (for some reason) but a really good friend of mine was having her Birthday party this Saturday, so I got to make something (I mean, a cake). I used to be really afraid of high-cal cake recipes and was pretty keen on finding low-cal substitutes. But now I rather eat a smaller piece or eat less frequently, yet fully embrace the great flavors of butter, chocolate and cream. For this reason, the cake does contain a whole lot of cream (considering it was shared by almost 20 people, wasn't that bad, hmm? ), but the richness was actually balanced by my secret ingredients: almond and green tea.


Apologies for that I didn't take pictures at the party when the cake was sliced, but please imagine the three-layered green tea sponge cake. I added extra GREEN TEA powder, so that the bitterness perfectly balanced the richness. ALMOND, as another major element, is not only infused in the cream mousse but also presented as the crunchy topping. So there is more layers of flavors and textures. You don't really feel the rich cream screaming when tasting the cake, but enjoy the harmonious combination of different components.


I guess the secret of balancing doesn't only work on cakes, but on life. For me, I kind of stopped baking for a while coz I was actually in a new relationship. I do enjoy my present moments a lot, but also have to mess around with my 'routined life' a little bit: baking, climbing, hanging out with friends...
Can't say I made it for the balancing thing, but I gradually started trying. See, my first cake and blog post since my new life change.

If any one of my climbing buddies sees this blog, by any chance, I will really try to climb again soon! lol

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