Spring Sweets Sakura Mont Blanc
cookpad.japan @cookpad_jp
I tried making this because I felt spring approaching.
Use a mold that makes the sponge cake easy to remove.
If you use a muffin cup it is easy to make because you don't need to remove the sponge from the mold. Recipe by cherry. (Twelve 6 cm pudding molds)
Spring Sweets Sakura Mont Blanc
I tried making this because I felt spring approaching.
Use a mold that makes the sponge cake easy to remove.
If you use a muffin cup it is easy to make because you don't need to remove the sponge from the mold. Recipe by cherry. (Twelve 6 cm pudding molds)
Cooking Instructions
- 1
De-salt the salt preserved sakura blossoms for garnishing and then pat dry with a paper towel. Divide the sakura an for the cake filling into six portions, roll into balls and flatten into disks.
- 2
(Egg yolk batter) Mix the egg yolks and sugar with an electric whisk. When it becomes white, slowly drizzle the unroasted sesame oil while mixing.
- 3
Add the milk and mix. Then sift the cake flour and add to bowl. Mix with a rubber spatula.
- 4
(Meringue) Add the sugar to the beaten egg whites in 3 parts. Whip the mixture thoroughly with each addition to make a meringue with soft peaks.
- 5
Add half of the meringue to the egg yolk batter along with the liqueur and mix. Then add the remaining half of the meringue and gently mix.
- 6
Grease the mold with oil (not included) and fill each molds halfway with the batter. Place the sakura an on top.
- 7
Pour batter over the top to make a lid over the sakura an. Bake in a preheated oven at 170℃ for 30 to 35 minutes. Check doneness by inserting a bamboo skewer through the middle.
- 8
Turn the mold upside down and leave to cool. Let the collected condensation evaporate. Remove from the mold.
- 9
(Sakura cream) Whip the heavy cream, sakura an, and red food coloring together. Add the sakura liqueur and mix.
- 10
Put the whipped cream into an icing bag and pipe over the sponge cake layer. Lay the sakura flower for garnishing on top.
- 11
It looks like this when cut in half.
A collection of the best recipes from the Cookpad Japan community, translated into English!
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