1Preheat the oven to 170 degrees Celsius.
2Start by making the cake base. Line a 20 centimeter springform pan with aluminum foil. Grease and flour the foil.
3Sift together the flour and tea and set aside.
4Separately, cream together the egg yolks with 30 grams of sugar until creamy and lighter in color.
5In another bowl, whisk the egg whites until soft peaks. Then whisk in the remaining 30 grams of sugar tablespoon by tablespoon until stiff peaks form.
6Carefully fold the egg whites into the egg yolks until combined. Then do the same by folding in the flour mixture to the eggs.
7Pour the batter into the pan and bake 12 minutes. Remove from the oven, unmold, and cool on a baking rack.
8Then make the mascarpone mousse. Start by rehydrating the gelatin sheets in a bowl with cold water.
9Set up a double boiler and add the egg yolks, sugar, and water to the top pot. Constantly stir until the mixture thickens. Then mix in the rehydrated gelatin and let cool.
10Separately, whisk the cream into soft peaks.
11Beat the mascarpone cheese to break it up and then add in the mixture from the double boiler. Once combined, carefully fold in the whipped cream.
12Place the cake base in a high sided springform pan. Cover the top with a thick layer of mascarpone mousse and freeze while making the green tea mousse.
13Then make the green tea mousse. Start by rehydrating the gelatin sheets in a bowl of cold water.
14Add the milk and green tea to a pot and simmer on low heat, whisking together until hot.
15Separately, cream the egg yolk with 20 grams of sugar until creamy and lighter in color. Pour into the milk.
16Constantly stir the milk until the mixture starts to thicken. Drain the gelatin and stir it in too. Set aside to cool.
17In another bowl, whisk the cream into soft peaks and set aside.
18In a third bowl, whisk the egg white into soft peaks. Then whisk in the remaining 20 grams of sugar spoonful by spoonful until stiff peaks form.
19When everything is cooled down, carefully fold the whipped cream into the milk mixture. Then do the same with the egg whites.
20Remove the springform pan from the freezer and top it with a generous layer of green tea mousse smoothing out the top.
21Add the pan to the freezer again until everything sets. Remove, unmold, and serve.