Tarte alsacienne à la fraise et à la myrtille (double berry cake)

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It’s a cousin from Lorraine’s tarte au sucre (here). A little more elaborated. Both are nice, that depends if you’re looking for simplicity or something more cake-like.

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Strawberries (fraises) and blueberries (myrtilles) are garnishing it. Frozen fruits do the trick perfectly.

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And there is some streusel on top.

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Petit baba au chocolat

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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.

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The topping is whipped coconut cream and fresh strawberries.
The syrup is made of kurozato (black sugar) and Japanese brandy (Suntory).

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It has the perfect mellow sponge texture…

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Berry Valentine

A cake from the heart… for chocolate day in Japan.

Mmm… the best of chocolate and some early strawberries.

It’s an okara cake, nearly a classic of this blog :

1 cup of wet okara (tofu fibers, DIY here)
1 egg
40 g of melted dark chocolate
1 ts of sugar
1 tbs of coconut cream
1 ts of potato starch (optional if the batter is very liquid)

Mix well and bake (I trust my oven).

Then I sprinkled a little bitter almond extract on the cooling cake, and later cut strawberries.

I used silicon molds to make the little fans.

Creaming of a white cakemass…

White and red like a Santa cosplayer…

…it melts in the mouth.

Nothing new (it’s this one). I slightly progressed at covering it, and it’s not fresh strawberry season.

Yes, I did a better job, but there is a margin to improve even more. The night version was a charlotte, shaped in a circle, which is easier.

Je les ai cueillies dans la glace, couvertes de gelée et placées sur du sucre glace. Puns are lost in translation, roughly, jelly prevents the frozen berries to turn into ugly sponges as they thaw.