Tag Archives: ケーキ

Taro & Macha Steamed Pound Cake

December 30, 2009 dragonlife Leave a comment

Still in my Taro/Sato Imo mood, aren’t I?
Today I would like to introduce a really simple pound cake recipe which includes taro and macha tea powder!

Taro & Macha Steamed Pound Cake!

INGREDIENTS:

-Taro/Sato imo: 200 g (peeled)
-Egg white: 1
-Sugar: 60 g
-Salt: 1/2 teaspoon
-Egg yolk: 1
-Flour: 2 teaspoons
-Water (as much as needed)
-Macha tea powder: 1/2 teaspoon
-Lime peel/zest: half a lime (finely chopped)

RECIPE:

1-Cut the taro into practical-sized pieces and boil.
Drain them thoroughly and mash into a smooth paste.

2-Beat into solid meringue the egg white, 2/3 of the sugar and the salt.

3-Add the rest (1/3) of the sugar to the mashed taro/sato imo, egg yolk and flour. Mix well. If the mixture proves a bit hard to mix, add water little by little until staifaction.

4-Add the meringue to the taro/satoimo and mix well.

5-Add the finely chopped lime zest and mix.
Pour one half into a pound cake mold lined with kitchen paper.
Add macha tea powder to the rest, mix and pour on top of the bottom layer.

6-Steam over a strong fire for 25 minutes.
Check if cooked properly by stabbing the cake with a thin wooden skewer. It should come out clean. Switch off fire and let cool down completely

Makes for a very light and healthy dessert!

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Carrot & Almond Pound Cake

December 25, 2009 dragonlife 2 Comments

Did I say that Bazooka Gourmet is the reason behind all these carrot cakes? LOL
Well, this is the third one, and I will take a little break for them. That is if BG does not make the mistake in inciting me into more postings!

This is a very simple recipe. It has the merit to be healthy and can be served at any time of the day. Very handy with hungry kids (or hubby!)!

Carrot & Almong Pound Cake!

INGREDIENTS:

-Carrot (peeled9: 12o g
-Eggs: 2
-Salad Oil: 100 cc/ml (about 75 g)
-Sugar (brown, preferably): 110 g
-All-purpose flour: 110 g
-Almond powder: 85 g
-Baking powder: 1 yeaspoon
-Cinnamon: to taste
-Liqueur of your choice: 1~2 tablespoons (the alcohol will disppear, so no worries for the kids!)
-Salt: a pinch

-Sliced almonds for topping (according to preference. Plenty is great!)

RECIPE:

-Grate the carrot finely.

-In a bowl drop the salad oil, sugar and eggs. Mix well.

-Mix until the mixture whitens and get very smooth.

-Sieve in the flour, baking powder and cinnamon.

-Sieve in the almond powder.

-Take water out grated carrots. Add grated carrots, liqueur and salt. Mix well.

-If you can squeeze out about 50 cc/ml of carrot juice, perfect!
Keep it for something else.

-Line a pound cake mold with baking paper.
Pour all the pound cake mixture in.
Decorate with plenty of sliced almonds.

-Bake for for 35~40 minutes at 170 degrees Celsius.
Check if is properly cooked by stabbing it with a thin wooden stick. It should come out clean.

-Let cool out completely.
Take ou and slice.
Serve and enjoy!

Easy again, isn’t it?

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Vegan Soy Milk Carrot Pound Cake

December 23, 2009 dragonlife 2 Comments

Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe (I’m laying it thick, LOL). Well, he’s getting more than he asked for as I found no less than three of them in my notes!

As for the second one, it is a very simple heathy pound cake fit for everyone, vegans included!

Vegan Soy Milk Carrot Pound Cake!

INGREDIENTS:

-Whole wheat flour: 100g
-All-purpose flour: 80g
-Brown sugar: 50 g
-Baking powder: 2 teaspoons
-Cinnamon: 1~2 teaspoons
-Salt: 1/2 teaspoon
-Carrot: 1
-Black sesame seeds: 1 tablespoon
-Raisins: 50 g
-Soy milk: 100 cc
-Olive or Sesame oil: 100 cc

RECIPE:

-Preheat oven to 180 degrees Cesius.
Mix flour and baking powder and sieve.
Grate the carrot.

-Drop all ingredients into a larg bowl and mix.
Mix until the flour lumps have disappeared (important).

-Bake for 35~40 minutes at 180 degrees Celsius.
Check if properly cooking by stabbing pound cake with a thin skewer. It should come out smooth and clean.
Let cool completely.
Could be served as it is or grilled.

NOTES:

-If sesame oil is available, it would be better than olive oil, altough experimentation would be welcome as half of each oil could be interesting indeed.
Salt is necesary to subdue the cloying taste of the brown sugar a little.

Easy again, isn’t it?

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Non-Wheat Flour Carrot Cupcakes

December 22, 2009 dragonlife Leave a comment

Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe. Well, he’s getting more than he asked for as I found no less than three of them in my notes!

As for the first one, it is dedicated to wheat flour allergics!

Non-Wheat Flour Carrot Cupcakes!

INGREDIENTS: For 6 cupcakes

-Unsalted Butter: 100 g
-Brown sugar: 50 g
-Eggs: 2
-Honey (liquid): 1 tablespoon
-Gated carrots: 100 g
-Rice powder: 130 g
-Baking powder: half a teaspoon

-Egg wites: 2
-Sugar: 50 g

RECIPE:

-Bring butter to room temperature.
-Add brown sugar and mix well, incorparating a much air inside as possible.

-Add eggs and mix well.
Add grated carrot, honey, rice flour and baking powder. Mix well.

-Beat the egg whites with sugar into a solid meringue.
Mix the meringue into the cupcake mixture in two equal steps by folding them in with a spatula.
Pour mixture into cups.
Leave inside the fridge for 30 minutes to allow the rice powder to fully absorb the mixture humidity.

-Bake for 20~25 minutes at 180 degrees Celsius.

Simple, isn’t it?

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Macha & Tofu Tiramisu Cupcake

December 19, 2009 dragonlife 4 Comments

There is little need to say that cupcakes are universally popular.
Now if you can add or combine macha and tofu into them and come up with a tiramisu concept as a whole you are bound to please a lot of people! LOL

Macha & Tofu Tiramisu Cupcakes!

INGREDIENTS: For cakes

■ Sponge Cake:
-Eggs: 2
-Sugar: 40 g
-Tofu or soy milk: 1 tablespoon
-All-purpose flour: 40 g
-macha: 2 teaspoons (6 g)

■Syrup
◆Sugar: 15ｇ（10ｇ）
◆Water: 2 tablespoons
◆Macha liqueur (if available):　１　teaspoon

■Cheese Cream

-Cream cheese: 200ｇ
-Anko/sweet bean paste powder: 100g
-Tofu or soy milk: 50 cc/ml
-Preserved cherry blossom (for decoration): 15
-Sugar (optional): 20~30 g）

■ Macha powder (for the finishing touch)

RECIPE:

-Soak preserved cherry blossoms in water to soften and then soak water off between two sheets of kitchen paper. Choose the best 6 of them and heat inside the microwave oven for 1 minute to ope/”bloom” them. Keep the rest aside.

-Take cream cheese out of the fridge.
Mix the flour and macha powder.
Line the oven plate with baking paper.

-Preheat oven to 170 degrees Celsius.
-In a bowl beat the eggs and sugar together until mixture whitens.

-Add tofu (or soy milk). Mix in with a spatula. Add macha and flour mix and mix in with the spatula.

-Bake for 15 minutes at 170 degrees Celsius.

-While it is baking, mix all the syrup ingredients in a small bowl.

-Take the sponge cake out of the oven and let it cool down completely.

-With a spatula, mix cream cheese, sweet bean paste powder, tofu and non-heated cherry blossoms. If not sweet enough, mix in more sugar.

-Divide sponge cake into 12 portions to fit inside cups.
-Line each cup with with one portion of sponge cake. Brush plenty of syrup on each.

-Fill with cheese cream up to half. Place one more layer of sponge cake. Brush plenty of syrup on the sponge cake again. Fill up each cup completely with cheese cream.
Leave inside fridge to chill them properly (one hour is enough, or it would harden too much).

-Before serving sprinkle macha powder all the surface and decorate with a cherry blossom.

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Tiramisu: Japanese Style

December 16, 2009 dragonlife 9 Comments

Cheese Tiramisu by Takagi

A Foodbuzz Friend of mine going by the name of Bazooka Gourmet thought that Tiramisu originated from Japan.
Unfortunately it didn’t.
But it is a fact that it is a very popular dessert in Japan.
As the Japanese are incredibly adept at improving original recipes I thought it could be an interesting idea to see what was avalaible in this country!

Here is what I found:

Matcha Tiramisu

As served at Pizzeria Morita (Osaka shi, Fukushima Ku, 5-6-33, Inou Bldg. 1F. Tel.: 06-6450-0630) and TACY CAFE (Osaka shi, Kita Ku, Umeda, 1-12-6, Iima 1F. Tel.: 06-6342-1687)

By Kasarin no Tsurezure Diary

Marron Tiramisu by ABC Cooking Studio

Chocolate Tiramisu by PATISSIER Louise

Tiramisu Ice Cake by Chat de Roll

Damier Tiramisu by Kawajie

Another Matcha Tiramisu by Hand-made Kiki

Tiramisu Cupcake by Sanae Pon

Christmas Tiramisu by Soy

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Sweet Potato Muffins

December 15, 2009 dragonlife 6 Comments

Here is another simple recipe for a cake where “East Meets West”:
Sweet Potato Muffins!

INGREDIENTS: for 12 cakes

Pastry:
-Cookie/thin flour: 230 g
-Salt: a little less than １/２ teaspoon
-Sugar: 50 g (to be included with the flour)
-Baking powder: ２ teaspoons
-Sodium bicarbonate: １/４ teaspoon
-Cinnamonpowder: 1 teaspoon
-Nutmeg powder: １/２ teaspoon
-Eggs: 2
-Sweet Potato (mashed): 230 cc/ml
-Melted butter: 2~4 tablespoons
-Milk: 150 cc/ml
-Sugar: 50 g (to be incuded with the eggs)
-Walnuts: 50 g

Topping:
-Brown sugar: １＋１/２ tablespoons
-Flour: 3 tablespoons
-Butter: ２/３ tablespoon
-Cinnamon powder: １/４ teaspoon

RECIPE:

Pre-heat oven to 200 degrees Celsius (400 F)
Coat the paper muffin cups insides with a thin layer of oile just enough to facilitate later unwrapping.
Bring all inf\gredients to room temperature.

Prepare topping first:
In a bowl drop the brown sugar, flower, butter and cinamon.
Work ad mix the lot with the tips of your fingers.

In another bowl drop the flour, sugar, baking powder, sodium bicarbonate, cinnamon powder and nutmeg powder.
Mix and sieve through a fine mesh chinois.

-Wrap the sweet potato inside cellophane paper and heat in a micriwave oven until soft. Take of skin if any. Mash the sweet potato adding the milk to them.

Add the eggs and extra sugar and mix well.
Add melted butter and mix well.

Add the sweet potato puree to the flour mixture.
Mix with a spatula.
Do not worry if you don’t attain a perfectly smoothe paste.
Mixing the whole tooo much would result into a hard muffin!

Pour the muffin mixture into the cups or in the apparel as shown in picture above up to two thirds of their depth. Sprinkle with topping.
Bake for 15~20 minutes.
Check if they are properly cooked by stabbing them with a thin wooden stick.

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French Cakes: Bernard Heberle-2009 Anthology

December 11, 2009 dragonlife 6 Comments

Bernard Heberle is an extremely talented French patissier who after teaching patisserie in Japan for many years, decided to show and market his own creations in Hamamatsu City and Shizuoka Prefecture, rapidly proving he was the undisputed master of French Patisserie to the 4 million souls gracing our Prefecture.

Below is a short anthology of cakes he created during the past year!

4810

4810

4810!
Yes, you read well, this cake’s name is a number!
Can you guess?

In his own words:
“En cette période des Kinmokusei , je te présente ce gâteau bien connu des japonais et peut être leur favori avec les short cake.
Son nom 4810 ( Non , ce n’est pas son prix , seulement l’altitude de notre Mont Blanc )
Celui ci , le notre est une base de meringue au lait avec une crème de marron et une génoise a la vanille , crème pâtissière et crème montée, nous utilisons des marrons italien du Piémont.”

“In the Kinmokusei (fragrant orange-colored olive, the tree of Shizuoka Prefecture. Look below for picture) season, I would like to introduce a cake well known to the Japanese and perhaps their favourite with short cake.
Its name is 4810 (No, it’s not its price, only the height of Mont-Blanc!).
This particular creation rests on a milk meringue, then a marron cream and vanilla genoise. Next a creme patissier and a creme montee.
We use Italian marrons from Piemonte.”

TARTE AUX FIGUES

FIGUES-HEBERLE

Tarte aux Figues/Fig Tart!

In his own words:
“Voici une tarte de saison , la combinaison de figue et de framboise sur un fond de pâte sucrée a l’amande régulée par une douce crème pâtissière , un vrai mélange de saveur et de parfum avec une sensation croustillante et mielleuse a la fois.”

“Here is a seasonal tart. The fig and raspberry combination on an almond pâte sucrée is enhanced by a soft crème pâtissière/custard. A true mixture of savours and perfume with a crusty and honey sensation.”

CASSIS EVOLUTION

CASSIS-EVOLUTION

Cassis-Evolution!

In his own words:
“Une nouvelle création … ” Évolution Cassis ”
C’est un gateau a base de mascarpone avec une douceur myrtille au chocolat blanc sur un pain de Genes et une touche de gelée de cassis. Très frais et de saison, les myrtilles sont excellentes cet été , malgré la pluie incessante. ”

“A new creation…”Evolution Cassis”
It is a cake with a mascarpone base qith a sweet blueberry and white chocolate layer on a Genes bread/short cake and a touch of cassis jelly.
Very fresh and seasonal. The blueberries are excellent this summer, in spite of the unceasing rain.”

TISANE

TISANE

“Tisane”, or herb tea infusion.

In his own words:
“Voici un gâteau au nom de ” Tisane ” et pour cause il est a base d’herbe fraîche et plus spécialement de Verveine.
La combinaison Verveine, crème, oeuf, lait et amour se marie très bien surtout en approche de la saison chaude et humide.”

“Here is a caked I called “Tisane” because it is prepared with a fresh herb base, especially Verveine.
The combination of Verveine, cream, egg, milk and love is just perfect as we approach the hot sultry season!”

ELEGANCE

ELEGANCE2

“Elegance”/Elegance

My Good French friend in Hamamatsu City is very busy: His message was very laconic this time. LOL

“Robert
Voici ” Élégance” un gâteau au chocolat , lait et noir 70% avec un biscuit chocolat sans farine…très léger et plein de saveur.
Au plaisir…
Bernard”

“Here is “Elegance”, a chocolate cake, milk, and a 70% black cocolate.
On top of a biscuit. No flour used. Very light and full of flavour”.

He forgot to mention the small macarons!

NOISETTE/HAZELNUT

noisette

“Noisette”, hazlenut

In his own words:
“Voici le gâteau du mois ” Noisette” tout simplement un mélange de chocolat noir et de lait avec une dacquoise aux noisettes torréfiées ainsi que base croustillante le tout surmonte d’une chantilly légèrement chocolatée. Très agréable en bouche , un mélange de saveurs et de texture façon criollo.”

“Here is this month cake, “Noisette/Hazelnut”.
It consists of a simple mixture of milk and black chocolate with a roasted hazelnuts Dacquoise as a crusty base. The whole is topped with slightly chocolate -flavoured Chatilly cream and black chocolate.
Very soft on the tongue. A combination of savours and texture in criollo fashion.

As usual, I doubt I need to add any comment!

TARTE SICILIENNE/SICILIAN TART

tarte-sicilienne

“Tarte sicilienne”/Sicilian Tart

In his own words:
“Voici le gâteau que je te propose ce mois ” Tarte Sicilienne ” qui est une tarte a base de Mascarpone et de pistache avec des Fraises de notre belle région ” 紅ほっぺ” sur un fond de pâte sucrée a la crème d’amande et coulis de fraise. Toute la Sicile dans l’assiette.”

“Here is the cake I would like to propose you this month, Sicilian Tart”, which a tart based on Mascarpone and pistachio with strawberries from our beautiful region called “Behi-Hoppe”/”Red Cheeks” on a bed of pate sucree with almond cream and strawberry coulis/sauce. All Sicilia in the plate!”

Need I comment? LOL

TENDRESSE/TENDERNESS

abondance-tendresse

This particular creation is named “Tendresse” in French, meaning tenderness in English.
In Bernard’s French words:

-“Voici le gâteau que je te propose ce mois ” Tendresse ” qui est un gâteau a base de Fromage blanc et de pâte a bombe , très léger et même ceux qui n’aime pas le fromage y trouverons leurs plaisir. Léger et onctueux décoré avec des macarons a la Framboise.”

-“Here is the cake I would like to introduce your friends to this month. It is called “Tenderness” and is made with a very light combination of Fromage Blanc/White cheese and Pate a bombe/very fine sponge cake variety. Even people who do not like cheese will appreciate it. Light and soft, it is decorated with raspberry macarons”.

I’m ready to take the 30-minute bullet train to Hamamatsu to savour it!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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Cheese Cakes: 2009 Compilation

December 5, 2009 dragonlife Leave a comment

This is a compilation of all the cheese cakes I have either come across or written recipes about this past year.
I sincerely hope other foodies will find it useful for reference and copying/sharing as all pics and articles in this posting are for sharing!

Japanese Cheese Cake: The basic Recipe

CHEESE-CAKE-1

I have been recently asked a lot of questions about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 33 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!

Here is the basic recipe as far as it goes in this very country.
It should provide a base from which one can create more sophisticated desserts!

INGREDIENTS: For an 18cm-diameter cake
-Cream cheese (philadelphia style): 250 g
-Fresh cream: 1 cup/200 ml
-Eggs: 2
-Sugar: 80 g
-All purpose flour: 3 large tablespoons
-Lemon juice: 2 large tablespoons
For the base:
-Biscuites (or crackers of your choice): 90 g
-Unsalted butter: 40 g

RECIPE:
CHEESE-CAKE-2

-Put biscuits/crackers inside a tight seal vynil pouch. Close. Crush until fine.
Take crumbs out and mix with melted unsalted sugar.
Lay cooking paper inside a cake mold.
Spread crumbs on the bottom . Press with masher for uniformity and solidity.

-Soften cream cheese inside microwve oven for 30 seconds~1 minute.
Divide into 3 or 4 parts.

-In a mixer/blender drop eggs, sugar, lemon juice and flour. Mix well.

CHEESE-CAKE-3

Pour in fresh cream and then cream cheese little by little. Mix well. Stir with a spatula from time to time to help.

CHEESE-CAKE-4

-Pour the cheese cake mixture over the crumbs.
Preheat oven at 170 degrees and bake for 40~45 minutes.

CHEESE-CAKE-5

The colour should be a nice brown-orange. In Japan they say “kitsune iro/fox colour”!
Leave inside the mold.
Let it cool completely.
Leave inside the fridge at leat 12 hours. before unmolding and serving.

For better cutting, wipe the knife clean after every cut!

If the cake attains its colour before the cooking time has elapsed, cover with foil paper and put back into the oven.
In the case colour does come quickly enough raise the oven temperature.
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Soft Peach and Cheese Cake

CREAM-CHEESE-PEACH-1

I’ve heard that Japanese Cheese Cakes are very popular in North America.
Since I already Have posted a snack and a chicken dish today, I thought I ought to finish it up wit a dessert before going back to work! LOL
It is also peach season right now in Japan. If you want to use fresh peaches for this recipe, choose them firm or make a compote with them first!

INGREDIENTS:
-Cream Cheese: 250g
CREAM-CHEESE-PEACH-9
This is the Cream Cheese most used in Japan. Does it exist in North America?
-Fresh cream: 100~130 ml according to preferences
-Canned white peaches: 1 can
-Sugar: 40~50 g
-Canned syrup: 35 g (from the peaches can!)
-Eggs: 2
-All-purpose flour: 30 g

RECIPE:
CREAM-CHEESE-PEACH-2

Take peaches out of the can. Keeping six slices apart for topping, crush the other peach slices with a fork.

CREAM-CHEESE-PEACH-3

Soften cream cheese inside microwave oven for 20~30 seconds. Strongly stir it inside a bowl until it becomes absolutely smooth.

CREAM-CHEESE-PEACH-4

Add sugar and syrup and stir well.
Make sure the whole is smooth and without any “solid” parts left.

CREAM-CHEESE-PEACH-5

First add egg one at a time and stir until completely smooth. Add flour and stir until completely smooth (important!).

CREAM-CHEESE-PEACH-6

Add fresh cream. Mix until smooth. Add crushed peaches. Mix until smooth.

CREAM-CHEESE-PEACH-7

As on the picture above, inside a baking mold/dish place lightly oiled (light vegetal oil) wide strips of kitchen paper. This will help takinf\g the cake out of the mold as it is very soft!
Pour in the whole cake mix and place peach sliced on top for decoration.

CREAM-CHEESE-PEACH-8

Bake at 180 degrees Celsius for 40 minutes.
As all ovens have their own “character”, check the colour until you are satisfied.
Stab with a thin wooden toothpick. If it comes out clean, the cake is ready!

Note: The cake might be difficult to unmold as it is soft. Do it carefully.
If you have one, use a mold with a movable bottom.
It’s best to let cool first and leave it in the refrigerator for a night before serving.
The above recipe is for the whole family. Adults can add peach liqueur as a finishing touch!
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Japanese Mango and Rare Cheese Cake

MANGO-CHEESE-1

The Japanese make a distinction between two kinds of cheese cakes:
-Just “cheese cake” means it has been baked
-“Rare Cheese cake” means that the cake is not cooked.

This particular recipe is dedicated to Elin and her love for mangoes!

INGREDIENTS: For 4 servings (18×9 cm pound cake mold)
-Cream cheese (Philadelphia): 150 g
-Lemon juice: 1 large Tablespoon
-Sugar: 45 g
-Plain yoghurt: 150 g
-White wine: 3 large tablespoons
-Gelatin powder or agar agar powder: 5 g
-Fresh cream: 100 ml (half a cup)
-Rum: 1 large tablespoon
-Cake margarine: 30 g
-Coconuts sable biscuits: 60 g
-Allspice: half a teaspoon
-Dried mango: 3~4 slices
-Fresh or canned mango: 4 cubes
-Green pistachio: 4

RECIPE:

MANGO-RARE-CHEESE-2

Place cooking paper inside a pound cake mold.
Mix crushed coconuts sable biscuits, margarine and allspice.
Spread equally on bottom of the mold.
Leave inside refrigerator.

MANGO-CHEESE-3

Cut dried mango into small pieces and season with rum.

MANGO-RARE-CHEESE-4

In a separate small bowl/deep plate pour in wine. Then (the other round will result in failure!) sprinkle with gelatin powder and mix until smooth.

MANGO-RARE-CHEESE-5

Soften cream cheese in a microwave oven for about 30 seconds. Add lemon juice, sugar and yoghurt. Mix well until smooth.

MANGO-CHEESE-6

Add wine and gelatin to cheese cake mixture and mix well, taking care not to make bubbles!

MANGO-RARE-CHEESE-7

In a separate bowl, whisk fresh cream up to 7/10 solidity (too solid is not welcome!) . It should still be bubbly. Add a small part to cheese cake mixture and mix well. Add rest of fresh cream and mix carefully, taking care not tobreak bubbles.

MANGO-CHEESE-8

Add rum-soaked dried mango to cheese cake mixture. Mix just enough for uniformity.
Pour the lot into mold and leave insid eefrigerator until it has completely solidified.

MANGO-CHEESE-9

Decorate with whipped cream, pistachio and mango cube before cutting and serving!
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Baked Blueberry Cheese Cake

BAKED-BLUEBERRY-CHEESE-CAKE

With blueberries in full season, I seem to have entered a “blueberry mode”! I do have a few recipes on my “desk” right now, and you can expect at least three more coming in the near future!

her is another version of Japanese cheese cakes:
Baked Blueberry Cheese cake!

INGREDIENTS: For a 15 cm wide mold
-Cream Cheese (Philadelphia style): 200 g
-Sugar: 4~5 large tablespoons
-Eggs: 2
-All-purpose flour: 3 large tablespoons
-Fresh cream: 100 ml
-Lemon juice: 1 large tablespoon
-Blueberries (frozen): 120 g

RECIPE:
-Preheat oven to 180 degrees Celsius.
Place baking paper inside mold.

-In a larg bowl drop cream cheese. Add sugar, eggs, flour, fresh cream in that order and mix well one by one. Last add lemon juice and mix well.

-Drop bluberries in and quickly mix. Pour cheese cake mixture into mold and bake for 40~50 minutes.

NOTES:
-You could use an 18 cm wide mold, but it will take less time to bake.
You may use a square mold to allow you to cut the cake into “sticks” for a different presentation.
Above picture shows a cake to which 60 g of crushed Graham Crackers mixed with 15 g of butter to provide a more solid base!
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Rare Blueberry Cheese Cake

BLUEBERRY-RARE-CHEESECAKE

I posted a baked blueberry Cheese Cake yesterday. Here is the “rare” version as the Japanese describe their bain-marie cooked Cheese Cake as opposed to the fully baked variety!
Rare Blueberry Cheese Cake!

INGREDIENTS: For an 18 cm diameter mold
Cheese cake
-Cream Cheese (Philadelpia type): 250 g
-Sugar: 80 g
-Eggs: 2 medium-sized
-Fresh Cream: 200 ml
-Lemon Juice: 1 large Tablespoon
レモン汁大さじ１
-Flour: 3 large Tablespoons
-Blueberries (frozen): 130 g
-Biscuits: 100 g
-Butter: 50 g

Sauce:
-Blueberries (Frozen): 130 g
-Sugar: 50 g
-Lemon Juice: 2 small teaspoons

RECIPE:
-Drop biscuits in a food processor and process until you obtain fine crumbs. Add melted butter and process.

-Place baking paper inside mold. Pour biscuits mix in and spread evenly. Leave inside fridge until further use.

-Clean the food processor. Drop in the cream cheese, sugar, eggs, fresh cream, lemon juice and flour. Process one at a time until mixture is smooth before dropping in the next ingredient.

-Transfer the mixture into a separate bowl. Add three fourths of the frozen blueberries. Mix them in carefully so as not to break them.

-Pour the cheese cake mixture directly onto the biscuit base. Place remaining blueberries on top. Cook in bain-marie at 170 degrees Celsius for 60 minutes.

-Leave cake inside the refrigerator after having completely cooled down.

-Blue berry sauce:
Drop blueberries, sugar and lemon juice in a cooking recipient.
Cover with cellophane paper and cook inside a microwave oven at 500~600 W fro 3~4 minutes. Take out and stir for a while. Let cool completely and leave inside refrigerator.

-Serve the cheese cake chilled with a good dose of chilled sauce.

NOTE:
When you add blueberries to cheese cake mixture, do not overmix, otherwise the whole thing will turned blue!
Best served when chilled.
Think about about extra decoration for better efffect (mint leaves, etc…)
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Baked Matcha (Green Tea) Cheese cake

MATCHA-CHEESECAKE

Shizuoka Prefecture, where I live, produces no less than 50% of the national crop of green tea. You can imagine the quality of green tea consumed in homes in our Prefecture!
Matcha, high quality green tea powder has increasingly become popular in cooking not only in Japan, but abroad.
It does make for a beautiful combination with cheese cakes!

Baked Match Cheese Cake!

INGREDIENTS:
-Cream Cheese (Philadelphia style): 250 g
-Sugar: 90 g
-Eggs: 2
-Fresh cream: 100 ml
-Cornstarch: 1 large tablespoon
-Matcha: 1 nad a half large tablespoons

RECIPE:
-Preheat oven to 180 degrees Celsius
Place a sheet of cooking paper inside the cake mold
Bring the cream cheese to room temperature

-Mix softened cream cheese with sugar and mix with a hand mixer. Next add eggs, one at a tim e and mix well.

-Add fresh cream and mix well.
Mix cornstarch and matcha, then sprinkle the mixture in a “rain” over the cheese cake mixture and mix.
Pour the mixture into baking mold.

-Cook at 180 degrees Celsius for 40~50 minutes.
Atfer having cooled the cake completely leave in refrigerator to chill probably before serving.

Easy, isn’t it?
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Baked Tofu Cheese Cake

BAKED-TOFU-CHEESE-CAKE

One way to lighten your cheese cake and invest into a new taste is to introduce tofu!

Here is a simple recipe that will please anyone woorying about unwanted calories:
Baked Tofu Cheese Cake!

INGREDIENTS:

-Cream Cheese (Philadelphia): 230 g
-Tofu (kinu tofu): 200g (before pressing water out)
-Sugar: 70g (of your choice)
-Eggs: 2
-Vanilla bean pod: 1 (small) (if not available use vanilla essence)
-Soy milk: a little
-Flour: 2 tablespoons (flour of any kind is fine)
-Cornstarch: 1 tablespoon
-Biscuits (crushed to form a solid base under the cheese cake/optional)

RECIPE:

-Line the bottom of a oven cake mold with a layer of crushed biscuit.
You may do without it but it will help absorb excess water from tofu.

-Soften cream cheese to room temperature (you may warm it a bit inside a microwave oven) and mix with sugar.

-Once the cheese and sugar misture has become smooth, add the tofu by crushing it between your palms, addd the whole eggs and mix well with an eletric whisker until you obtain a smooth mixture.

-Cut the vanilla bean lengthwise and extract the inside (or use vanilla essence), mix it with some soy milk and add to the mixture. Mix well.

-The last three steps may be done with a food processor, but mixing all ingredients one by one give you a “right feel”!

-Pour the mixture inside the mold over the biscuit layer and flatten the surface with a spatula.

-Preheat oven to 180 degrees Celsius. Bake for 50 minutes r until you have obtained the right colour and a raising mound in the middle.

-If the colour even then is too white, raise temperature to 200 degrees Celsius and bake for 10 more minutes.

-Let cake completely cool down.
Only then may you take it out of its mold and leave it inside the refrigerator overnight before eating it.
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CHEESECAKE AT IL CUORE

Altough cheese cakes originally came from reece, the Japanese have simply turned into an art of their own!

This very Sunday, as we had finished our cricket session very early, I still had time for a quick lunch/snack as I cycled across town on my way back for a quick visit to my office and laptop.

Il Cuore is my favourite Italian Caffeteria in Shizuoka City, a locality replete with Italian establishements. It is unpretentious, but authentic (although all the staff is Japanese) and very convivial.
I ordered a plate of Parma Ham and a smaller one of Italian cheese with home-made bread and a couple of glasses of red Italian wine.
I was about to call it quits when my eyes spotted the enormous cheese cake in the display fridge. It was 30 cm (1 foot!) wide and at least 5 cm ( at least 2 inches) thick! Officiallyit made for 12 portions, although I suspect it could make for far more!LOL
I just had to have it, regardless of my waistline!

Served with some icing sugar and a sprig of fresh mint, it had the perfect balance (nothing to do with the cloying sweetness of some cakes bought over the counter!).
Made by the young chef, Seiya Maejima, It was fullfilling but light and very easy to eat (wolf down!). I didn’t ask for his secrets, but I know it took 1 kg of cream cheese to make.

As for the biscuit base, I only know they are Italian.
A cake to emulate!

CAFFETERIA IL CUORE
420-0035 Shizuoka City, Aoi Ku, Shichiken-cho, 13-20, Ishiwata Bldg. 1F
Tel. & fax: 054-2723737
Business hours: 11:30~23:00 (closed on Tuesday)
Credit Cards OK

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French Cakes: My Top 10 Of The Past Year

December 4, 2009 dragonlife 4 Comments

With the festive season about to start in earnest, I thought it was time to pnde/reminisce about the best French Cakes I had the (mis?)fortune to encounter or tatse.
I certainly let myself open to a few dilemnas!

ABONDANCE: TARTE AUX FIGUES

FIGUES-HEBERLE

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ABONDANCE’s CLASSIC CAKES: ELEGANCE

ELEGANCE2

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TAKY’S classic Cakes: Framboise

framboise-1
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Rouge (red) red berries cake and assortment plate at Rouge et Piquant

rouge-09-1
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ABONDANCE’S CLASSIC CAKES (3): NOISETTE/HAZELNUT

noisette
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CHOCOLAT FIN: TRADITIONAL CAKES-CHIBOUST

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LE CAFE-LABO: Classical Cake-PISTACHE

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Bouquet: Gateau Basque

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ABONDANCE: 4810

4810
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ABONDANCE: CASSIS EVOLUTION

CASSIS-EVOLUTION

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ABONDANCE
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

LE CAFE-LABO (unfortunately, will close the last day of this year!)
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho.

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays

BOUQUET
420-0839 Shizuoka City, Aoi Ku, Takajo machi, 1-8-6
Tel. & fax: 054-2530349
Open: 11:00~20:00
11:00~19:00 (Sundays & National Holidays)
Closed on Wednesdays

ROUGE ET PIQUANT
Address: 420-0032 Shizuoka Shi, Ryogae-cho, 2-4-29, Aspis Bldg. 2F
Tel. & Fax: 054-2214358
Opening hours: 14:00~24:00
Closed on Mondays
Chef-Owner: Ms. Kanae Tsunogai

CHOCOLAT FIN
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

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Cheese Cake at Il Cuore

November 29, 2009 dragonlife 6 Comments

Altough cheese cakes originally came from reece, the Japanese have simply turned into an art of their own!

This very Sunday, as we had finished our cricket session very early, I still had time for a quick lunch/snack as I cycled across town on my way back for a quick visit to my office and laptop.

As for the biscuit base, I only know they are Italian.
A cake to emulate!

CAFFETERIA IL CUORE
420-0035 Shizuoka City, Aoi Ku, Shichiken-cho, 13-20, Ishiwata Bldg. 1F
Tel. & fax: 054-2723737
Business hours: 11:30~23:00 (closed on Tuesday)
Credit Cards OK

——————————–
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Tofu Chocolate Cake

November 26, 2009 dragonlife 4 Comments

As I said before, tofu has the great quality that it makes all things lighter, especially cakes.
have you ever thought of combining it with Chocolate?

Tofu Chocolate Cake!

INGREDIENTS:

-Light flour: 80 g
-Baking powder: 10 g
-Cooking chocolate or normal chocolate (the higher percentage in cocoa, the better!): 1 standard tablet/bar
-Eggs: 2
-Margarine or butter: 1 tablespoon
-Cocoa powder: 20 g
-Rum: to taste
-Tofu (light/kinu tofu): 300 g
-Sugar: to taste (depends on people!)

-Fresh cream: 100 ml
-Jam: 1 tablespoon

RECIPE:

-Whip the tofu until smooth. Pass it through a fine mesh sieve.

In a separate bowl pass the flour and baking powder through a fine mesh sieve.

-Melt margarine/butter and chocolate on a bain-marie (put the bowl inside a larger one over a fire.
Add 50 ml of hot water and the coca powder. Keep mixing until misture thickens.

-Separate egg yolks and whites.
Beat the whites in to solid meringue.

-Add flour and baking powder, egg yolks, rum and sugar to chocolate mixture. Mix well. Fold in the egg whites in.

-Check taste. Add flour and cocoa powder if necessary. mix in quickly.

-Line your rice-cooker with a little oil. Pour in the whole mix and switch on the rice-cooker.
If you do not have a rice cooker, pour the mixture inside a mold and bake for about 20~25 minutes at 180 degrees Celsius (check from time to time.

-Wait until cooled down completely before taking out.
Serve with whiiped cream mixed wit a little jam of your choice.

Plenty of variations possible!

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Cream Cheese Brownies

November 24, 2009 dragonlife 4 Comments

The Japanese have become extremely efficient at reproducing and improving on European/American (I mean the continents!) recipes when it comes to cakes and desserts.
Here is an example I found in my notes:

Crema Cheese Brownies!

INGREDIENTS: 20×20 cm square mold or a 23cm diameter round mold.

Cream Cheese Topping:
-Beaten egg: 1
-Cream cheese: 225 g
-Sugar: 50g
-Vanilla essence: 1 teaspoon

-Brownies
-Chocolate (for cakes and baking): 115 g
-Unsalted butter: 115 g
-Brown sugar: 150 g
-Beaten eggs: 2
-Light cake flour: 75 g
-Baking powder: 1 teaspoon

RECIPE:

-Butter/oil the inside of the mold and sprinkle with flour/line the mold with baking paper.
Sift and mix flour and baking powder together.
Pre-heat oven to 160 degrees Celsius (3725F)

-Soften cream cheese inside microwave oven for 10 seconds and beat it just long enough as to obtain a smooth cream.

-Mix in te beaten egg, sugar and vanilla essence.
Set apart.

-In a separate bowl, drop the chocolate and butter and soften for 10 seconds inside a microwave oven. Take care not heat it too long, otherwise the chocolate will solidify.
Mix well with a spatula.

-Add brown sugar and mix well with electric mixer. Ad the 2 beaten eggs little by little and mix well.

-With a spatula (no mixer, please!) fold in the flour and baking powder in three equal steps.

-Pour in the brownies mixture inside the mold (about 4 fifths of its depths) and smoothen surface with spatula.

-First place the cream cheese into 4 parts on top as in picture.

-Spread each cheese cream “ball” around with the spatula.

-Make “patterns” with a stick.

-Bake at 160 degrees Celsius (325F) for 25~30 minutes.
Let cool completely before taking out the cake.

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Kabocha Lemon Cupcakes

November 21, 2009 dragonlife 4 Comments

It seems I have finally caught the “cupcakes disease”. I cannot fail being attracted to cupcake recipe, but with the difference I’m only interested in the Japanese varieties!

Kabocha, or Cambodia abóbora in Latin, originally came from the Andes region in South America but was develpped as the present variety in Cambodia, hence its name.
The Japanese grow a lot of them but they have to import them notably from Tonga in the South Pacific to satisfy the enormous demand!

Here is a very simple recipe for people in a hurry!
Kabocha Lemon Cupcakes!

INGREDIENTS: 8~10 cakes

-Hot-cake mix: 200 g
-Honey (liquid): 3 tablespoons
-Kabotcha (or pumpkin): 3 tablespoons (mash them first)
-Lemon juice: 2 tablespoons
-Milk: 60 ml
-Unsalted butter: 80 g
-Eggs: 2 large
-Almond slices (to taste)

RECIPE:

-Pre-heat oven to 180 degrees Celsius. Bring butter back to home temperature.

-In a bowl mix the eggs and butter well until smooth. Add honey and mix. Add mashed kabocha and mix.

-Add milk and mix. Add hot cake mix (powdered mixture) and mix well.

-Add lemon juice and mix well.

-Fill cups up to 6 or 7 tenths of their depths. Decorate with almond slices

-Bake in oven at 180 degrees Celsius for 2~23 minutes.

Easy, isn’t it?

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Non-Wheat Kabosu Cupcakes

November 19, 2009 dragonlife 2 Comments

Here is a tasty Japanese inspired cupcake for wheat allergics!

Non-wheat kabosu cupcakes!

Kabosu (カボス or 臭橙) is a juicy green citrus fruit (Latin name: Citrus sphaerocarpa) closely related to the yuzu/Japanese lime with the sharpness of lemon, used instead of vinegar in some Japanese dishes. It grows on a flowering plant with sharp thorns, and the fruit is harvested when still green but ripens to yellow. Kabosu was brought over from China in the Edo Period and became a popular fruit in Japan. It is produced in most areas of Ōita Prefecture (Kyushu Island) but particularly in Taketa and Usuki. The actual fruit is regarded as a delicacy in other parts of Japan, as it is often expensive outside of Ōita Prefecture. It improves the taste of many dishes, especially baked fish, sashimi and hot pot dishes.

INGREDIENTS: for 6~7 cupcakes

-Kabosu 1 (if notavailable, use lime, yuzu or lemon or your choice!)
-Eggs: 2
-Rice powder: 80 g
-Sugar: 50 g
-Butter: 50 g
-Sugar for icing

RECIPE:

-Cut out six thin slices from the kabosu/lime. Press the juice out of the rest (15 ml). Cut the skin into thin strips (later cut them again into small pieces according to your preference).

-Melt the butter inside a microwave oven (500~600W) for 40~50 seconds. Keep aside.
Pre-heat oven to 180 degrees Celsius.

-In a bowl beat the eggs with half of the sugar over a bain-marie (a larger bowl containing hot water (about 60 degrees Celsius). When smooth add the rest of the sugar.

-When the mixture has reached a temperature equivalent to a human body temperature take bowl off the bain-marie. Keep beating until the mixture attains a whitish colour. Then beat at low speed for 3 more minutes.