Walnut crust blue sweet potato pie

It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

So just fill the crust.

Serve chilled or warm. And enjoy with your coffee.

Zu zu zu lemon tartelette : yuzu, kuzu, anzu

A delicious fresh dessert for all the lovers of sour sweetness.

Why zu zu zu ?

Zu or su, is sourness. Many acidic ingredients have this sound in Japanese. Today :
Anzu : Apricot.
Yuzu : yuzu citrus.
Kuzu : kudzu is a root resembling arrow-root and similarly used as a jelly starch.

About 1 volume of dry apricot for two of oat meal in the blender, then just a little water. Put in the mold, dried in the oven.

Yuzu. I’ve really discovered something here : yuzu and apricot are one of those rare matches made in even. Paired they become something else, a richer fruit flavor.

Kudzu as it is sold. It is 本葛 Honkuzu, pure kuzu. There exist others (explanation here).

For more : kudzu recipes.

I mixed the kuzu powder with the juice and zest of a yuzu, a little yellow cane sugar, enough water (as suggested on the package of kuzu) and cooked while stirring, till it became transparent.

Filled the crust. Let cool a few hours. Garnished with whipped coconut cream, toasted sesame seeds and yellow cane sugar.

La chinoise, the mythical brioche from the East

Chinois, it’s Chinese people, it’s over-complicated language, that’s it, just this cake.

Te recipe is secret… Even myself, I don’t know what I put in it.

another chinois
Yes, that changes each time.

Yum….

Karamell und Kranz

Vanilla, caramel, walnuts, softness, that’s the crown of the party, the Kranz.
Largely inspired by Frankfurter Kranz (Frankfurt crown cake). The original seems to contain large amounts of butter, and this one is butter free, so the crown is lighter to wear. It’s still decadent. I doubt any German cake can ever become diet food.

A very vanilla chiffon cake with lots of vanilla powder added to blond cane sugar.

The cake is very fluffy. A real chiffon, so let’s garnish delicately :

The frosting is simply coconut cream (chilled) with a little dark rum, no sugar. There is enough sweetness from the biscuit, the raspberry jam and caramelized walnuts.

I’ve added water to the caramel left in the bottom of pan for the walnuts, and when that was cooled, poured on the cake just before serving.

Eat while it’s cold…

… with hot coffee.

Momo mitsu-nyu, a plant based tres leches with peach

Freshly invented, this is the Japanese tres leches. Momo, the peach. Mitsu-nyu, 3 milks. It is vegan, gluten free, and oishii !

More about “tres leches” cake and basic recipe.

This is okara, the fiber left after you squeeze out soy milk. I often make cakes with it.

I’ve made a very simple vanilla okara cake, very simple :
1 cup of okara, 2 tbs of potato starch, 2 tbs of cane sugar, 1 tbs of dry coconut, vanilla powder, enough water to get a sticky dough. Baked on low heat in 2 round molds.

Next day, I’ve soaked the dried cooled cakes.
Syrup : coconut milk + coconut cream + 1 small chunk of kurozako black sugar.
I consider soy creaminess from the okara makes the 3rd milk.

That’s the texture you obtain.

A few hours later, I’ve piled the 2 rounds and garnished.
Cream : coconut cream, powder sugar and green kinako (a grilled soy powder). I’ve completed with slices of peach.