Spring Sweets Sakura Mont Blanc

Source : 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 Portio...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 22, 2021

Step:

  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.

    Spring Sweets Sakura Mont Blanc recipe step 1 photo
  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.

    Spring Sweets Sakura Mont Blanc recipe step 2 photo
  3. Add the milk and mix. Then sift the cake flour and add to bowl. Mix with a rubber spatula.

    Spring Sweets Sakura Mont Blanc recipe step 3 photo
  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.

    Spring Sweets Sakura Mont Blanc recipe step 4 photo
  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.

    Spring Sweets Sakura Mont Blanc recipe step 5 photo
  6. Grease the mold with oil (not included) and fill each molds halfway with the batter. Place the sakura an on top.

    Spring Sweets Sakura Mont Blanc recipe step 6 photo
  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.

    Spring Sweets Sakura Mont Blanc recipe step 7 photo
  8. Turn the mold upside down and leave to cool. Let the collected condensation evaporate. Remove from the mold.

    Spring Sweets Sakura Mont Blanc recipe step 8 photo
  9. (Sakura cream) Whip the heavy cream, sakura an, and red food coloring together. Add the sakura liqueur and mix.

    Spring Sweets Sakura Mont Blanc recipe step 9 photo
  10. Put the whipped cream into an icing bag and pipe over the sponge cake layer. Lay the sakura flower for garnishing on top.

    Spring Sweets Sakura Mont Blanc recipe step 10 photo
  11. It looks like this when cut in half.

    Spring Sweets Sakura Mont Blanc recipe step 11 photo

Ingredients

  1. For the sponge cake layer:
  2. 35 grams Egg yolk
  3. 20 grams Sugar
  4. 20 ml Unroasted sesame oil (or vegetable oil)
  5. 25 ml Milk
  6. 50 grams Cake flour
  7. 1 Sakura powder (to your liking)
  8. 90 grams Egg white
  9. 25 grams Sugar
  10. 1 tbsp Sakura liqueur
  11. Toppings:
  12. 12 blossoms Salt preserved sakura
  13. For the sakura cream:
  14. 200 ml Heavy cream
  15. 160 grams Sakura an (12 portions of 15 grams each)
  16. 1 tbsp Sakura liqueur
  17. 1 dash Red food coloring

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