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.
Two minutes for a yummy dessert and your caffeine fix !
Use soft tofu…or whip a lot. And my hand-mixer is dead, so my wrist is sore now. There is a Murphy’s law that says that whatever the recipe you want to make, you never had the ideal type of tofu in stock.
Decorate with raisins, toasted sesame seeds and 2 chips of 100% cocoa.
It’s a simplified and quick version, but I really like it. It’s just a cocoa BP biscuit. I shouldn’t say that, but maybe I prefer it to the work intensive rich version. And if you want a plant-based cake, that’s the one.
The topping is whipped coconut cream and fresh strawberries.
The syrup is made of kurozato (black sugar) and Japanese brandy (Suntory).
Soft red pancakes, with a very creamy spread of caramel salé, caramel flavored with salty butter.
Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter.
See what you can do with it here, I mean besides eating it all with a spoon.
You can also continue :
To the hot tant pour tant caramel, I have mixed in 2 additional volumes of cream. It became very liquid, it has a cream textured when cooled. I have then added a few bits of rock salt.
It can be used like a jam or a spread.
The pancakes are also tant pour tant, 1:1:1. It’s flour (plus baking powder), tofu, carrot paste (grounds when I juiced kintoki carrots with mandarin oranges).
桜餡sakura an is the girlie version of anko, the classic sweet bean paste used to make Japanese sweets.
It is traditionally flavored with pickled sakura.
Dried daifuku mame. They are big white beans, very convenient to make Japanese sweets.
After soaking and cooking.
1. Paste the beans.
2. Add color (beni koji for red) and syrup or sugar. I also add a little brandy.
3. Pass the paste through a sieve.
4. Add pickled minced sakura leaves (for strong taste) and/or flowers (for lighter taste and pink bits in the mass).
5. Let a few hours, so the paste takes the full flavor.
The pickled sakura must be rinsed and soaked, otherwise they are really too salty.
That’s the finished paste. It can be used in sweets and breads.
With the rest of paste that didn’t pass the filtering, and some leftover of anko bean paste, I made a toast.