easy desserts & recipes: cherry blossom & matcha layer cake (entremet)

easy desserts & recipes: cherry blossom and matcha layer cake (entremet) Hanami, or cherry blossom viewing, is usually an indication that spring has arrived! It’s that time of year when people in Japan flock in droves to the parks to appreciate the beauty of the sakura or cherry blossoms. The age old practice of admiring the beautiful flowers has existed for centuries. For the Japanese, it is known to have started in the Nara Period (710-794) when the custom was limited to the Imperial court but it soon spread to the common Japanese people and then the world! Cherry blossoms have since become more than just being admired for their beauty, they have become a coveted ingredient for baking pastries. They literally “look good enough to eat!” I don’t know who the person was who had the idea that cherry blossoms could be yummy, but he (she?) sure was enterprising! Many Japanese pastry shops proudly display eye-popping (and later, gut-popping) creations that are at most times too pretty to eat. As the saying goes, “you not just eat with your mouth, but with your eyes as well.” Truth be told, eating something aesthetically pleasing as well as delicious makes double the pleasure. The good news is that anyone with a bit of basic baking skills can make such delectable goodies that use cherry blossoms. (Remember our petit fours? from March) All you need are a few choice ingredients such as a good sponge cake recipe, some sakura extract (or syrup), and matcha (green tea) to bring out the natural color of your creation. The sakura and matcha give that hint of exotic taste that no other ingredient can provide. After sinking our teeth into this cake (which we bought) we liked it so much that we wanted to duplicate it. Cherry blossoms are usually available all year round because of the pickling process that only involves salt. The taste is surprising similar to pickled plums with a hint of tangy sourness. It isn’t at all flowery, it’s rather pleasant, and the outcome looks amazing! easy desserts & recipes: cherry blossom and matcha layer cake (entremet) {What You'll Need} 1. Matcha Powder Or From Japan. 2. Pickled Cherry Blossoms. Other Options. 3. Cherry Blossom Syrup (you can reduce this to bring out more of an extract than syrup)
Recipe Adapted from Cookpad Japan Cherry Blossom & Matcha Adzuki Layer Cake (Entremet) For the Sponge Cake Matcha 1 egg 40g of Sugar 30g cake flour 1 tablespoon milk 10g of Butter 5-10 grams of matcha powder Sakura 1 egg 40g of Sugar 30g cake flour 1 tablespoon milk 10g of Butter 1 teaspoon of cherry blossom essence or Cherry Blossom Leaf Powder All Natural Pink Food Coloring (from plants) Directions for Sponge Cake Beat the egg white from one egg, slowly adding the 10 grams of sugar until it reaches a stiff peak. Mix in the yellow egg by cutting the Egg white batter but not mixing. Warm the milk and butter (and flour) in the range (microwave). Add this to the batter along with the flour and mix well. Line a pound cake pan, pour the batter into the pan and tap it a few times to release any bubbles. Bake at 170c for 20-25 minutes. Remove from the tin and allow the cake to cool. Set aside on your cutting board and cut the cake evenly into three slices. Sakura and Matcha Adzuki Cream 100g of fresh whipping cream 10 Sugar All natural pink food coloring. 3g of Cherry Blossom Leaf Powder or Cherry Blossom Essence. Beat on High. Matcha Adzuki Cream 100g of fresh whipping cream 10 Sugar 15 grams of matcha powder Beat on High. Fold three tablespoons of adzuki beans (sweetened adzuki beans from a can). Simple Syrup for the Layers 30g of water 10g of sugar Directions: Dissolve sugar in water on range until it reaches a boiling point, remove. Assembling the Cake Taking the appropriate amount of simple syrup coat each layer with a pastry brush. Matcha Sponge for the bottom layer, then apply the Matcha Cream with Adzuki to the first layer. Add the Sakura Layer (sponge), apply some simple syrup, then add the Sakura Cream. You can apply the white topping with an open tip, top with a single pickled Cherry Blossom Flower, or use the Mont Blanc tip to apply the top layer with the Sakura cream, feel free to be creative here. You can dress with a few adzuki beans, sprinkle match powder, etc.
Photography Data: Featured Marie Cinq-Mars NIKON D7000 F 5.6 Focal Length 105 Exposure Time: 1/30
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  • May 8, 2012 at 12:16 pm //

    What a beautiful cake. And I’m totally in love with the marriage of flavors with the cherry blossoms and matcha. Well done!

    • May 9, 2012 at 4:33 pm //

      Thank you so much Chung-Ah!

  • May 8, 2012 at 2:09 pm //

    What a simply stunning looking cake! And gorgeous photos too, thank you for sharing.

    • May 9, 2012 at 4:32 pm //

      Thank you so much Gail.

  • May 8, 2012 at 2:42 pm //

    This cake is beautiful… I love the colors and the flavors sound wonderful.

    • May 9, 2012 at 4:32 pm //

      Thank you Susie.

  • May 8, 2012 at 4:48 pm //

    oh wow! The picture loaded really slowly and it was like ultimate food porn! What a gorgeous looking cake. If you need anyone to test it, I’d be happy for you to send me a slice ;)

    • May 9, 2012 at 4:31 pm //

      Thanks so much Abby = )

  • May 8, 2012 at 6:48 pm //

    What a beautiful, tempting and delicious-looking cake! I really need to get this cherry blossom flavour somehow. I think it would come to good use. :)

  • May 8, 2012 at 7:16 pm //

    It looks sooo incredibly amazing!

    • May 9, 2012 at 4:31 pm //

      Thank you Migle.

  • May 8, 2012 at 9:19 pm //

    This cake definitely does look too pretty to eat! Almost =)

    • May 9, 2012 at 4:31 pm //

      Thank you Peggy.

  • May 8, 2012 at 9:42 pm //

    This got to be one of those “too good to be eaten” food. There’s so many ingredients i can’t get, especially the cherry blossoms.

  • May 8, 2012 at 9:44 pm //

    I had no idea that cherry blossoms were actually edible! I would say this looks too pretty to eat…but it also looks too delicious not to!

    • May 9, 2012 at 4:28 pm //

      Yes they are, but only certain one’s so don’t pick any and pickle them = ) “wink”

  • May 8, 2012 at 11:11 pm //

    Wow – what a gorgeous cake! I bet it tastes delicious!

    • May 9, 2012 at 4:28 pm //

      Thank you Eva!

  • May 9, 2012 at 1:19 am //

    This is an absolutely stunning cake!

    • May 9, 2012 at 4:27 pm //

      Thanks Cassie = )

  • May 9, 2012 at 3:29 am //

    The cake looks really great, can I have a piec of it?

    • May 9, 2012 at 4:27 pm //

      Yes you can Chris =)

  • May 9, 2012 at 11:56 am //

    What an amazing cake! The soft hued layers of pink and green evoke the magic of spring and annual rite of welcoming the cherry blossoms. A most enjoyable post!

    • May 9, 2012 at 4:27 pm //

      Thank you Deb.

  • May 9, 2012 at 7:55 pm //

    What a beautiful color on this cake,looks so stunning,and YUMMY,,the matcha adzuki cream sound really yummy,welldone !!

    • May 10, 2012 at 2:32 pm //

      Thank you Ridwan = )

    • May 10, 2012 at 2:32 pm //

      Thank you Kayle = )

  • May 9, 2012 at 9:37 pm //

    This is just breathtakingly beautiful and sounds uniquely delicious! I love recipes that aren’t the same old, same old!

    • May 10, 2012 at 2:32 pm //

      Thank you so much = )

  • May 9, 2012 at 10:04 pm //

    Beautiful cake! So pretty – I can imagine it served in a high tea with lovely china and things.

    • May 10, 2012 at 2:33 pm //

      Absolutely Emma = ) Thank you!

  • May 9, 2012 at 11:12 pm //

    The color of the cake looks so pretty! Love your photography skills =) Nice meeting u!

    • May 10, 2012 at 2:33 pm //

      Thank you, and lovely to meet you as well = )

  • May 10, 2012 at 12:57 am //

    Wow, what an interesting recipe! And absolutely gorgeous – your photos are always quite good, but these are great. Wonderful post – thanks.

  • May 10, 2012 at 2:46 am //

    Wow, this is stunning! Eat with the eyes indeed. Colorful layered desserts are always gorgeous, and this one is no exception.

  • May 10, 2012 at 5:21 am //

    you take the most decadent pictures.. this looks insane. love the matcha layer cake idea.

  • May 10, 2012 at 1:25 pm //

    I adore match even though it costs a small fortune. I had not idea that cherry blossoms were edible. Love the creativity and just plain fantastic ingredients in this!

    • May 11, 2012 at 6:28 pm //

      Thanks so much Stephanie!

  • May 12, 2012 at 9:13 am //

    Gosh that cake looks great. I will have to try it soon. Thanks for sharing with us.