Japanese Holiday Cake Recipe

I tell you there's is nothing close to heaven than Asian pastries albeit Japanese, Taiwan, or Singapore.

You'll never want to return to an American pastry.

I am fortunate that two Asian Centers are closed proximity to me, and though very pricy - I indulge once in a great while.

I am painstakingly undertaking the tedious task of taking a Japanese recipe, and translating it through babel fish. Something seems at lost with the translation.

Sakura (Almond Sponge Cake with Cherry Mouse and Pistachio Bavroise topped with a cherry glaze)

As for this cake you call the cherry tree. When I am in Belgium, it is the cake which it researched and developed. As for constitution most the bottom [bisukiyui] [amando], [babarowa] of [pisutachi], the moose of [guriotsuto], the surface has become next [napajiyu] [guriotsuto]. Those where around it is wound, are the white chocolate. Being something which in Belgium represented the cherry tree, it sold as the Japanese cake, it is my important one item. To eat [guriotsuto] in order to make easy furthermore the truth of [guriotsuto] is stuffed in order to reinforce the taste of [guriotsuto] combining [pisutachi]. Moose and Bavarian cream and [guriotsuto] being actual, it is the candy which has become triune. The raw cream uses the cream of 38% fat. Because taste of the raw cream is the deciding factor, it selects the male be completed it does, a tastier cream, that you use.

(As you can see, these chefs are passionate about their art, and the eloquence of presenting their recipe is poetry in motion.

mond powder……… 125g
Powder sugar……… 125g
Egg white……… 70g
Yolk……… 110g
Egg white……… 250g
Sugar……… 150g
Medium power powder……… 110g








Milk……… 490g
Vanilla stick……… 1/2
[pisutachihuretsushiyu]……… 75g
Part [do] [pisutashiyu]……… 70g
Yolk……… 120g
Sugar……… 130g
Board gelatin……… 7.5
Raw cream 38%・・・…… 600g








Moose [o] [guriotsuto]
[guriotsutopiyure]……… 450g
Kirsch liquor……… 50g
Board gelatin……… 9
Sugar……… 140g
Egg white……… 70g
Raw cream 38%・・・…… 500g









[guriotsuto]……… 750g
Vanilla stick……… 2/5
Sugar……… 450g
[mineraruuota]……… 225g
* The vanilla, it boils the sugar and the mineral water, souses [guriotsuto], one evening puts. The both of the truth and the juice are used.









[panajiyunutoru]……… 250g
[jiyu] [do] [guriotsuto]……… 55g
* Juice 55g of [poshiyajiyu] [guriotsuto] is used. [gurasajiyu] is made with [napajiyu] and the juice.

It makes screen and the tongue pulling tongue the almond powder, with the powder sugar as simultaneous.



In the mixer bowl which inserted the tongue pulling tongue until it becomes the white [tsu] [po] [ku], in addition to egg white 70g and yolk 110g, the medicine it mixes.

This is indeed what is missing in my opinion with American pastries. It is missing the soul.