Pancake Cake with Sakura
8 servings
120 minutes
Lena Kozhina, co-founder of the J'pan restaurant and Matcha Forest company, shared the recipe with us. Sakura is not only a beautiful tree, a symbol of spring and one of the visual codes of Japan. It is also a valuable gastronomic product. Here is a beautiful version of using candied sakura flowers in baking (they are sold in specialized Asian food stores). In the pancake cake, sakura plays several roles at once: it gives the dough a spiciness and fruity sweetness, and the cream an incomparable aroma.
1
Soak the sakura in cold water for 2-3 hours, then rinse.
- Salted cherry blossoms (sakura): 35 g
2
Mix eggs and sugar in a mixer until the sugar is fully dissolved, no need to whip to a fluffy foam.
- Sugar: 60 g
- Chicken egg: 4 pieces
3
Add milk and vanilla extract, stir.
- Milk: 500 ml
- Vanilla extract: 1 teaspoon
4
Gradually add the sifted flour and mix until smooth consistency.
- Wheat flour: 160 g
5
Pour the melted butter in a thin stream and mix.
- Butter: 30 g
6
Chop 20 g of cherry blossoms with a knife and mix them into the dough.
- Salted cherry blossoms (sakura): 35 g
7
Heat the pancake pan, grease it with butter, and pour in a little batter. Excess batter can be poured back into the bowl to keep the pancakes as thin as possible. Fry for 20 seconds on one side, then remove the pancake. Since they are thin, frying on both sides is not necessary.
- Butter: 30 g
8
Ready pancakes must be allowed to cool, otherwise they will spoil the cream.
9
Whip the cream to soft peaks.
- Whipping cream 33%: 100 ml
10
Add cream cheese and powdered sugar to the cream. Mix well.
- Cream cheese: 500 g
- Icing sugar: 70 g
11
Mix the remaining crushed sakura into the cream.
- Salted cherry blossoms (sakura): 35 g
12
Assemble the cake by spreading a thin layer of cream on each pancake. There's no need to spread cream on the edges of the pancakes. Spread a thick layer of cream on the last top pancake and decorate to your taste.
- Icing sugar: 70 g
