Hi, I’m Jane. Today, we’re going to make spring sweets sakura mont blanc recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spring Sweets Sakura Mont Blanc Recipe
Spring Sweets Sakura Mont Blanc is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Spring Sweets Sakura Mont Blanc is something that I have loved my entire life.
To be with this particular recipe, we have to first prepare a few components. You can cook spring sweets sakura mont blanc using 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Spring Sweets Sakura Mont Blanc:
- Prepare For the sponge cake layer:
- Prepare 35 grams Egg yolk
- Get 20 grams Sugar
- Make ready 20 ml Unroasted sesame oil (or vegetable oil)
- Take 25 ml Milk
- Make ready 50 grams Cake flour
- Make ready 1 Sakura powder (to your liking)
- Get 90 grams Egg white
- Get 25 grams Sugar
- Prepare 1 tbsp Sakura liqueur
- Prepare Toppings:
- Get 12 blossoms Salt preserved sakura
- Prepare For the sakura cream:
- Get 200 ml Heavy cream
- Take 160 grams Sakura an (12 portions of 15 grams each)
- Prepare 1 tbsp Sakura liqueur
- Get 1 dash Red food coloring
Instructions to make Spring Sweets Sakura Mont Blanc:
- 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.
- (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.
- Add the milk and mix. Then sift the cake flour and add to bowl. Mix with a rubber spatula.
- (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.
- 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.
- Grease the mold with oil (not included) and fill each molds halfway with the batter. Place the sakura an on top.
- 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.
- Turn the mold upside down and leave to cool. Let the collected condensation evaporate. Remove from the mold.
- (Sakura cream) Whip the heavy cream, sakura an, and red food coloring together. Add the sakura liqueur and mix.
- Put the whipped cream into an icing bag and pipe over the sponge cake layer. Lay the sakura flower for garnishing on top.
- It looks like this when cut in half.
So that is going to wrap this up for this exceptional dish spring sweets sakura mont blanc recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
