Green tea red bean layered cake

Ingredients needed:

1/4 cup red bean
3 eggs
1/2 cup flour
1/2 cup green tea powder
Vanilla extract
Regular sugar
Brown sugar
Powdered sugar
1 box of heavy whipping cream (250 mL)
2 g gelatin

# The night before making the cake, rinse 1/4 cup red beans a few times and then soak in water. Submerge with enough water as they will expand in volume.
# The next day, put red beans in water on the stove. Bring to boil and cook for at least 1-2 hours, until desired texture is reached. Add sugar to taste (I use brown sugar here). Let cool.
# Prepare baking pan before you start. I usually use two containers of the same size rather than bake one cake and then cut horizontally. Apply butter to the surface.
# One important thing is that you need a deep pot to assemble the cake in, which means the size of your cake needs to match the diameter of your pot. See previous post for more details on assembly.

(1) Combine the ingredients below
I.
1/2 cup flour
1/2 cup green tea powder

(2) Separate the yolk from the egg
For egg yolk, add splash of vanilla extract. After whisking, add to I.

(3) Whisk egg white until fluffy. Slowly add sugar and continue whisking.
II.
3 egg white
1/4 cup sugar

(4) Add just enough water to I. to make creamy texture. Do not over-mix as this would toughen the cake.

(5) Slowly add creamed I. to II. Mix using a spatula. Do not over-mix as this would toughen the cake.

(6) Pour mixture into two greased baking pans. Bake at 375 °F for about 15 min. Check if the cake is cooked. Because oven performance varies.

(7) After pulling the cake out from the oven, remove the cake from tray and let stand cool.

(8) Drain the red beans.

(9) Use 1/4 cup of the red bean soup (cold) to soak the gelatin. Use about half envelope (2 g). Add more if you like more gel-like mousse, add less if you prefer more creamy one. Microwave until dissolved and let stand cool.
III.
1/4 cup red bean soup
2 g gelatin

(10) Whip 250 mL cream. Add powdered sugar to taste. Spare about half for frosting, use another half below.
IV.
250 mL heavy whipping cream
Some powdered sugar

(11) Add drained red beans to IV. Mix with a spatula. Slowly add III.

(12) Line the pot with saran wrap. Put one layer of cake. And then the cream mixture. And then another layer of cake.

(13) Put in fridge for >5 hr or in freezer for 2 hr. This will allow the mousse to solidify.

(14) After taking out from the fridge/freezer, decorate with the saved half of the cream and serve!