Tag Archives: ケーキ

Tofu Pound Cake

November 18, 2009 dragonlife 16 Comments

Tofu has the great quality that it makes all things lighter, especially cakes.
Have you ever thought of making a pound cake with it (with a twist added!)?

Tofu Pound Cake!

INGREDIENTS: For a cake 16.5 cm long and a square cut of 7 cm sides

-Egg whites: 2
-Egg yolks: 2
-Sugar: 30 g
-Tofu (after taking some of its water off): 120 g
-Honey (liquid): 2 tablespoons
-All-purpose flour: 50 g
-Baking powder: half a teaspoon
-Soy sauce: 1 teaspoon
-Mirin/sweet sake: 1 tablespoon
-Milk: 2 tablespoons

RECIPE:

-Mix flour and baking powder well.
-Preheat oven to 180 degrees Celsius

-In a bowl drop the egg whites with half of the sugar. Beat until solid. Beat 30 more times with a whisk.

-In a separate bowl drop in the tofu, rest of the sugar and egg yolks. Beat with a whisker until smooth. Do not mix too much!

-Add honey, soy sauce, mirin and milk in that order to the egg yols mixture and mix in one each at a time.

-Add and mix in the flour and baking powder mixture little by little with a spatula.

-Add the meringue (beaten egg whites) by folding them in with a spatula in 2 or three sessions.

-Line the mold with baking paper and pour in the whole mixture.
Bake for 40 minutes (the picture above shows the cake baked after 10 minutes)

-Leave the cake inside the oven for 10 more minutes after the oven has switched off after the 40 minutes of cooking. Open the oven, but leave the cake inside for an extra 10 minutes before taking it out.

-Let cool down completely.
Leave inside the fridge for half a day before serving.

NOTE:

You can replace the soy sauce and mirin with cocoa powder (1 tablespoon)!

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Baked Tofu Yoghurt Cake

November 13, 2009 dragonlife 9 Comments

TOFU-YOGHURT-CAKE-1

Tofu and yoghurt are two very healthy ingredients that can be easily magicked into a cake for the delight o children and calories conscious adults:

Baked Tofu Yoghurt Cake!

INGREDIENTS: For an 18cm-diameter mold

-Plain yoghurst:500g
-Tofu (kinu tofu or soft tofu): 300 g
-Eggs: 2
-Sugar: 80 g
-Flour: 30 g
-Lemon juice: 1 tablespoon

RECIPE:

TOFU-YOGHURT-CAKE-2

-Place a sieve over a bowl. Pour the yoghurt in. Let it drain naturally in the refrigerator for a day.

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-Place the tofu in a bowl (no need to cover it). Leave it in a microwave oven (500 W) for 3 minutes.
Place a sieve over a bowl. Pour the tofu inside the sieve. Let it drain naturally in the refrigerator for a day.

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-Next day, pre-heat oven to to 180 degrees Ceslius.
Throw the yoghurt and tofu water away.
Drop all the ingredients inside a food processor.

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-Blend until smooth. Switch off halfway and stir with a spatula to even up the mixture.

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-Pour the mixture inside a mold lined upwith cooking paper. Bake at 180 degrees Celsius for 30 minutes.

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-Take mold and cake out. Let it cool completely. Chill it inside the refrigerator together.

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-Take the cake out of of its mold only when it has chilled well.

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-Cut, serve and enjoy!
You can of course serve it with jam and other toppings.
You can also add liqueurs, fruits and so on to the recipe!

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Tofu Lemon Cupcakes

November 12, 2009 dragonlife 6 Comments

TOFU-LEMON-CUPCAKE

Here is another simple Japanese style cupcake recipe made with tofu!

Tofu lemon Cupcakes!

INGREDIENTS: For about 16

-Tofu (kinu tofu or soft tofu): 100 g
-Sugar: 70 g
-Egg: 1
-Grated lemon pel: 1 lemon
-Flour: 160 g
-Baking powder: 1 and a half teaspoons
-Milk (or soy milk): 3 tablespoons
-Lemon juice: 1 tablespoon
-Olive oil: 2 tablespoons

RECIPE:

-Mix flour with baking powder. Mix grated lemon juice and milk in a separate bowl.

-In another bowl drop tofu and sugar. Mix thoroughly into a smooth paste. Add egg and mix well with a wisker.

-Add lemon juice and milk and mix well until smooth. But don’t mix too long!

-Mix in flour and baking powder with a spatula until the floury look has disappeared but don’t overmix.

-Fill cups (previously oiled) and bake at 190 degrees Celsius for 16 minutes. If the cups are really small 12 minutes should be enough.

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Matcha Bavarois Cake

November 12, 2009 dragonlife 6 Comments

MATCHA-CAKE-1

Matcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover its green colour is an extra attraction that is difficult to resist!
Here is the recipe of a cake that marries western and eastern traditions!

Matcha Bavarois Cake!

INGREDIENTS: For a 21 cm diameter mold (can be adapted to square molds or individual molds)

-Sponge Cake:
Eggs: 3 large
Sugar: 70 g
All purpose flour: 40 g
Matcha powder: 1 tablespoon
Butter (unsalted): 25 g

-Bavarois:
Milk: 200ml
Fresh cream (vegetal): 200 ml
Egg whites: 3
Sugar: 50 g
Gelatin: 5 g
Matcha powder: 1 tablespoon
Water (to dissolve matcha powder): 5 tablespoons
Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little

-Decoration jelly (nappage):
Matcha powder: 2 tablespoons
Gelatin: 5 g
Sugar: 40 g
Water: 250 ml

Supplementary decoration (optional):
Chestnuts (cooked)
Black beans (cooked)
Candied mint leaves

RECIPE:

-Sponge Cake:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Let cool completely and trim off to shape of the cake mold.
Line the cake mold with a layer of sponge cake.

-Bavarois:
Soften jelly in cold water or dissolve it depending on type.
Whisk the the egg whites thick and hard with sugar.
Bring the milk and fresh cream to boil.
Switch off fire.
Add matcha powder and matcha liqueur and mix well.
Let cool completely. Add and mix in gelatin.
Fold in egg whites.
Pour the bavarois over the sponge cake and leave in refrigerator overnight.

-Decoration jelly:
Soften gelatin or dissolve in a little water.
In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
Wait until it has cooled off completely.
Take cake out of refigeraor and pour jelly all over.
Put back in refrigerator and leave it until it has properly settled.

Decorate further with chestnuts, candied mint leaves and black beans.

MATCHA-CAKE-3

That is how it would look once cut.

MATCHA-CAKE-2

The same as an individual cake!

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Sweet Potato Cupcakes

November 11, 2009 dragonlife 2 Comments

SWEET-POTATO-CUPCAKES

I need no say how cupcakes are popular all over the world.
That is the main reason why I from now and then feature a cupcake recipe.
Japanese-style cupcakes seem to be still new. They naturally come with different ingredients. Have you ever thought of making one with sweet potato.
Sweet potato is satsuma imo/薩摩芋 in Japanese and they originally came from Central America.
The recipe below is very simple and should be easily expanded:

Sweet Potato Cupcakes!

INGREDIENTS: For 2 large 10×10 cm cupcakes (can of course be divided into smaller ones)

-Sweet potato: 200 g
-Sugar: 30 g
-Dry raisins: 30 g
-All purpose flour: 50 g
-Butter: 60 g
-Egg: 1
-Baking powder: half a teaspoon
-Powdered sugar: a little

RECIPE:

-Set a microwave oven on “vegetables cooking” and heat the sweet potatoes. Peel their skins off. Pre-heat oven to 180 degrees Celsius.

-In a food processor drop in flour, sugar, butter, egg and baking powder. Blend. Add sweet potato and blend.

-Add raisins and mix roughly. Pour into cups. Bake at 180 degrees Celsius for 25~30 minutes.

-Once baked sprinkle with powdered sugar.

Easy, ain’t it?

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Traditional Japanese Cake-Dorayaki: The Basics

November 10, 2009 dragonlife 8 Comments

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Dorayaki, a traditional Japanese cake which combines many traditions and gastronomies has been a delicacy for such a long time in this country that it has expanded to the point of crossing all seas and oceans.

This posting is only a summary of common knowledge but I hope it will help many to understand the delicacy and make it themselves for the pleasure of all, adults and children alike!

I will eventually post a basic recipe for it!

DORAYAKI-2

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) is a type of Japanese confection which consists of two small pancake-like patties made from castella wrapped around a filling of sweet red bean paste (anko/餡子).
Incidentally Castella (カステラ, Kasutera) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.
Now a specialty of Nagasaki, the cake was brought by way of Portuguese merchants in the 16th century.

It originally only had one layer, and the current shape was invented in 1914 by the Ueno Usagiya.
In Japanese, dora (銅鑼) means “gong”, and because of the simililarity of the shapes, this is probably the origin of the name of the sweet.
Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (dora) upon leaving a farmer’s home where he was hiding and the farmer subsuquently used the gong to fry the pancakes, thus the name Dorayaki.

In Kansai area, such as Osaka or Nara, this sweet is often called mikasa（三笠）. The word originally means triple straw hat, but also an alternative name of Mount Wakakusa, a low hill with gentle slope located in Nara. Many local people picture the shape of this hill while eating a mikasa. In Nara, a larger mikasa of about 30 cm in diameter is famous.

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Probably thanks to the French Macarons vogue, modern dorayaki also come in various colours, with the bean paste, usually made of red bean paste and sometimes of white bean paste, replaced with creams of many colours.

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Here in Shizuoka Prefecture which produces half of all Japanese green tea, they make dorayaki with matcha (抹茶) tea, both in the castella and in cream combined with the anko/bean paste!

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Vegan Rice Cupcakes

November 9, 2009 dragonlife 4 Comments

VEGAN-RICE-CUPCAKES1

Just discovered this cupcake recipe for my vegan (I’m not) friends with the extra bonus of possible variations!

Japanese style vegan rice cupaakes!

INGREDIENTS: For 1 mug cup (arrange quantities accordingly for a greater number)

-Rice powder (Ris Blanc): 4 tablespoons
-Cornstarch: 1 tablespoon
-Sugar (of your choice, honey might be feasible): 1 tablespoon
-Baking Powder: Half a teaspoon
-Olive oil: 1 tablespoon
-Soy milk: 4 tablespoons

RECIPE:

– VEGAN-RICE-CUPCAKES2

-In an oven ramequin or mug cup first pour rice powder, cornstarch, sugar and baking powder and mix well.
Next add olive oil and soy milk and mix well.

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-Depending on the kind of rce powder and soy milk you use, you may have to increase the amount of one or both for a smoother mixture. Experiment!

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-Cook insid emicrowave for 2 minutes or more. Check by pushing a thin wooden or meddle stick. It should come out clean. The taste is light. You may add sugar.

-Have a good look at the cake while it cooks. It should not be more than 2 minutes 30 seconds.
If you use kabocha powder, you will need 1 small teaspoon plus 1 teaspoon of water.

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-The above green cupcake was made by adding 1 teaspoon of spinach powder and 1 teaspoon of soy milk!

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-Add 1 teaspoon of cocoa powder and 1 teaspoon of soy milk for a cocoa cupcake!

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-Add 1 tablespoon of carrot powder and 1 teaspoon of soy milk for a carrot cupcake.

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-Add crushed apple for the above!

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Vegan Tofu Lemon Cupcakes

November 7, 2009 dragonlife 12 Comments

VEGAN-TOFU-LEMON-CUPCAKE

This is a slightly different version of the Japanese style vegan tofu cupcake I introduced a couple of days ago. It will give you an idea of how to play on that idea!

INGREDIENTS: For about 16 cakes

-Tofu (kinu tofu): 180 g
-Sugar (of your choice): 80 g
-Soy milk: 3 tablespoons
-Lemon juice: 1 tablespoon
-Olive oil: 2 tablespoons

-Flour (use chestnut flour if you are wheat allergic): 160 g
-Baking powder: 2 teaspoons

-Grated lemon skin: 1 whole lemon
-Dried English tea leaves, finely chopped ( the contents of 1 tea bag is adequate)

RECIPE:

-Mix flour and baking powder well.
Mix soy milk and lemon juice separately and and set apart.

-In a large bowl drop in the tofu and sugar. Mix well until you obtain a smooth paste. Add the soy milk, lemon juice and olive oil. Mix the lot thoroughly with a whisker.

-Add the all flour and baking powder mixture and mix in with a spatula until floury lumps have disappeared, but don’t mix too much!

-Pour mixture into cups and sprinkle them with grated lemon skin and dried tea.

-Bake inside oven for 16 minutes at 190 degrees Celsius.
If you make mini cupcakes, 12 minutes should sufficient.
keep looking at the colour of your cupcakes!

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Matcha Tofu Muffins

November 7, 2009 dragonlife 4 Comments

MATCHA-TOFU-MUFFIN

Tofu and Matcha tea are considered for good reasons as health food here in Japan.
They can also be combinedinto a very European/American style cake: Muffins!

INGREDIENTS: For about 6 muffins

-Tofu (kinu tofu): 150 g (no need to press waterout)
-Egg: 1
-Wheat (use one of your preference): 4 tablespoons
-Cornstarch: 2 tablespoons
-Cream powder: 2 tablespoons
-Sugar: 3 tablespoons
-Matcha tea powder: one and a half tablespoons
-Butter: 15 g
-Baking powder: 1 teaspoon

RECIPE:

-Melt butter inside microwave oven.
Take out and pre-heat oven to 180 degrees Celsius

-Drop all ingredients inside a food processor and process until you obtain a smooth mixture.

-Fill muffin cups with mixture up to nine tenths height.
(Pouring the whole lot in an oiled/buttered pound cake mold is fine, too)

-Bake at 180 degrees Celsius for 25 minutes (Check colour as all ovens have their own “character”)

-Let them cool completely.
If you don’t eat them at once, wrap them in cellophane paper and leave inside refrigerator or in a very dry box.

Best enjoyed with tea? LOL

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Baked Tofu Cheese Cake

November 6, 2009 dragonlife 8 Comments

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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Vegan Tofu Cupcakes

November 5, 2009 dragonlife 8 Comments

VEGAN-TOFU-CUPCAKE-1

Cupcakes are the norm all over the world when it comes to bakery and tofu is a must for vegans.
Now, it is possible to make very simple cupcakes for vegans!
Wheat flour allergics can replace the wheat flour with chestnut flour like the Corsicans and Portguese do in their traditional food!
This is only the basic recipe to which you can add fruits and vegetables!

Vegan Tofu Cupcakes!

INGREDIENTS: For 5~6 cupcakes

-Tofu (kinu toufu): 300 g
-All-purpose flour (for substitutes, read above): 100 g
-Sugar (white, cane, or even honey): 30 g

RECIPE:

VEGAN-TOFU-CUPCAKE-2

-Get ingrediens ready and pre-heat oven to 200 degrees Celsius.

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-Mix tofu and sugar. Mix well.

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-Sprinkle flour over tofu and mix roughly so as to leave a little flour on the surface.

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-Bake for 25~30 minutes at 200 degrees Celsius or until desired colour.

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-Dead simple, aren’t they?
Now your skills will reside in what you add!

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French Cake by Bernard Heberle: 4810 (Mont-Blanc)

October 15, 2009 dragonlife 10 Comments

4810

My good French friend, Bernard Heberle, a native from Alsace in France and plying his trade as a patissier in Hamamatsu City, has just sent me his last creation:

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 Itlian marrons from Piemonte.”

Kinmokusei (fragrant orange-colored olive, the tree of Shizuoka Prefecture)

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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French Dessert Combination at Gentil (’09/09/25)

September 26, 2009 dragonlife Leave a comment

GENTIL-09-25-1

Last night, after we visited Sushi Ko in Shizuoka City, we went to Gentil, the oldest French restaurant in town for cheese (report coming next) and dessert.

The chef at Gentil has just changed and the style is different, but very modern in approach as demonstrated by the combination dessert we were served:

From left to right:
-Caramel ice-cream
-Kabocha/Japanese Pumpkin Creme Brulee
-Fresh kaki/persimmon (my first this year!)
-Banana Cake
-Cassis Sorbet

Definitely extravagant!

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage　(Japanese)

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Japanese Cakes/Wagashi 12: Recipe-Dango/Sweet Dumplings

June 21, 2009 dragonlife 12 Comments

DANGO-1a
(Mitarashi Dango)

This simple recipe is particularly dedicated to my friends at Bouchonfor2, Bread + Butter, Eeyoreblues 27 and The Sophisticated Gourmet!

Japanese dango are not complicated, although it might be better to make a lot at a time!

INGREDIENTS:
-Rice (“Uruchi Kome”/normal Japnese round rice): 200g
-Water (for dango): 130cc
-Water (for sauce): 60cc
-Cornstarch: 1 teaspoon
-Sugar: 1 teaspoon
-Soy sauce: 2 teaspoons

RECIPE:

DANGO-RECIPE-1

Wash rice thoroughly.
If rice is no-wash type, skip 3 first steps.

DANGO-RECIPE-2

Once the rice washing water is coming out clean, drain rice and spread ontowel. Take off all excess humidity.

DANGO-RECIPE-4

Let the rice dry for two hours.

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Pour rice in Blender/mixer. First work the blender for only a few seconds at a time until all the rice has been broken completeley. Then blend three times 15 seconds at a time.

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If the rice does not turn into powder easily, sift rice as many times as necessary until all rice has been reduced to powder.

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Finish the job with mortar and pestle.

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Once the rice has been reduced completely topowder, work the pestle in for 5 more minutes.

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Add water and mix well with spoon.

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Divide into small portions and steam for 15 minutes.

DANGO-RECIPE-10

In a pan add cornstarch to water (for the sauce). keep stirring over a low fire. once the water has been become transparent add sugar and soy sauce and mix well until you obtain a smooth syrup. take off fire.

DANGO-RECIPE-11

Fill a glass with water and keep within arm’s reach.
Drop all the steamed dango paste into mortar.
Work dango paste with a wet wooden pestle.
Once the paste ahas been become sticky and elastic, form small balls (the operation should not last more than 10 minutes).
Wet them to prevent them from sticking to each other.

DANGO-RECIPE-12

Push a wet (important!) stick through the balls (4 or 5 at the most).
Grill the balls (or not) for better effect.
Serve them smeared with syrup.

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Japanese Cakes/Wagashi 11: Dango/Sweet Dumplings

June 20, 2009 dragonlife 4 Comments

DANGO-1a
(Mitarashi Dango)

Dango (団子) is a Japanese dumpling made from mochi-ko (rice flour), related to mochi. It is often served with green tea.
In Edo times, they were very popular at tea stands along the country roads.

Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. One variety of dango from Hokkaidō is made from potato flour and baked with shoyu (soy sauce).

Types of dango:

There are many different varieties of dango which are usually named after the various seasonings served on or with it.

DANGO-2
Chadango: Green-tea flavored Dango.

DANGO-4
Dango served covered with anko

Actually, if you want to write all about Dango, you’d need to publish a whole book!

Chichi dango: Slightly-sweet light treats usually eaten as a dessert.

DANGO-1
Hanami dango: Also has three colors, Hanami dango is traditionally
made during Sakura-viewing season. Hence the name Hanami (Hanami means “flower viewing”; hana meaning “flower”, and mi meaning “to see”).