Japanese Style Tiramisu Cake

I swore that I wouldn't make tiramisu cakes long time ago because Mom loves them and there's an aunty who makes it really well. Mom has tried other tiramisu cakes and still prefers aunty's. She got her recipe from a Japanese lady so I've come to associate the sponge cake type tiramisu as "Japanese style" (not sure if there's any truth to it). The local Asian supermarket and Paris Baguette has a decent one and Mom usually is 70% satisfied. Fast forward 20 years to today, neither place makes them anymore. And Mom specifically said she wanted a tiramisu cake for her birthday. Welp.

Searching online for English recipes mostly yielded ones made in a trifle dish with lady fingers. Nothing wrong with these, but it's just not the kind Mom is expecting. So I turned to search recipes in Japanese (finally, my weeb degree is useful!) and that yielded a lot of matcha tiramisu recipes 😅 but also a few with sponge cake base recipes. I won't get into how I've never learned any of the vocab or expressions for baking and cake making in Japanese class, but I was able to make out 95% of the instructions. The 5% I was unsure of I used Google's translate feature which was surprisingly pretty darn good.

So, I'm here to share the translated recipe with you as well as for my own reference later on. 

Japanese Style Tiramisu Cake

Adapted from Vivian on Cotta

Genoise Cake

200g whole egg (approx. 4 large eggs) 

120g granulated sugar 

120g cake flour

40g unsalted butter

Italian Meringue

A

60g egg whites

35g granulated sugar

B

30mL water

95g granulated sugar

Mascarpone Mousse

360g Mascarpone Cheese

8g gelatin (sheet or powder) 

Italian Meringue - all

360mL whipping cream

Coffee Syrup

100mL water

130g granulated sugar

25mL coffee extract 

15mL Kaluha liqueur 

Topping

Dutch-Process cocoa powder - as needed

Icing sugar - as needed

Fruits - optional

Yield

7 inch square/round cake

Method

Coffee syrup

Start with this first as syrup needs to cool before applying on cake.

1. Add 100mL water to 140g granulated sugar and bring to boil

2. Add coffee extract and Kaluha liqueur and return to boil

3. Remove from stove and let cool

Genoise Cake

1. Add 200g of whole eggs into a mixer bowl, then add 120g of granulated sugar

2. Whisk over a 35C hot water bath for 7-8 minutes until mixture has doubled or tripled in volume. Whisk an additional minute on low to refine the air bubbles

3. Sift 120g of cake flour into the egg mixture and fold with a spatula

4. Melt 40g of unsalted butter in a separate small bowl

5. Take a small portion of the batter and add it to the melted butter, mix well

6. Take the butter mixture and add it to the batter, fold to incorporate

7. Line a quarter sheet baking tray or a 7 inch cake pan

8. Pour batter into baking tray/cake pan

9. Bake at 170C or 340F for 20-30 minutes

10. Let cool on cooling rack

11. Either slice the cake into 1cm thick layers (cake pan) or use your cake ring mold to cut out the layers needed (sheet tray) 

12. Soak your cake layers with cooled coffee syrup with a pastry brush

Mascarpone Mousse

1. Bloom 8g of gelatin in 2 tbsp of cold water 

2. Melt the gelatin in microwave for 10 seconds on high power

3. Take 360g of mascarpone cheese in a small mixing bowl and whip with an electric hand mixer to loosen the cheese

4. Add melted gelatin to mascarpone cheese and whip to incorporate 

5. Make Italian Meringue A by adding 60g of egg whites into a clean, grease-free mixing bowl. Then add 35g of granulated sugar in 3 batches. Whip to stiff peaks

6. Continue with Italian Meringue B by putting 95g of granulated sugar into a small pot and add 30mL of water. Boil until syrup reaches 117C or 240F

7. With the mixer which has the meringue in it running on medium, immediately and slowly stream in the syrup

8. Turn mixer on high once all the syrup has been added and whip until bowl has cooled

9. In another mixing bowl, whip whipping cream to medium-stiff peaks 

10. Add the gelatinized mascarpone to the whipped cream, whip again to incorporate 

11. Add the cooled Italian Meringue in 3 batches, using a spatula to fold and incorporate 

Assembly

1. Place a cake ring mold (square or round) onto a cake plate

2. Place a layer of coffee-soaked genoise cake inside the ring mold

3. Add mascarpone mousse on top (about 1.5cm or 0.5 inch thick) 

4. Using an offset spatula, spread the mousse evenly

5. Place the other coffee-soak cake layer on top. Press down gently and evenly to ensure any air pockets or gaps are squished out

6. Add mascarpone mousse on top, about 2.5 cm or 1 inch thick. Smooth and even out with an offset spatula

7. Cover and store in fridge to set for at least 6 hours

8. Place the remaining mascarpone mousse in a piping bag, tie it up, and store in fridge 

Finishing

1. Use a warm dish towel and wrap it around the cake ring mold for a few minutes to loosen

2. Carefully, slide the ring mold up to release the cake

3. You can use the remaining mascarpone mousse to smooth out the sides and/or decorate the top with piping tip of your choice

4. Lightly dust the cake top with icing sugar (optional) and then with cocoa powder

5. Decorate with fruits of your choice (optional) 

Mont Blanc Bûche de Noël

I have been making bûche for a few years now.  This year's flavour is Mont Blanc probably because I was sorely disappointed that I could not find a Mont Blanc cake when I was in Chamonix, France to see Mont Blanc the mountain.

Let's get right into to how make.

Decor:

Meringues
Adapted from Ladurée Sucre

• 2 egg whites
• 30 g extra fine sugar
• lemon juice
• 2 callets of Valrhona Ivoire white chocolate

1. This is a "make-ahead".  Whip egg whites until frothy, add a splash of lemon juice.
2. Continue to whip until medium peaks, slowly stream in sugar.
3. Whip until stiff peaks and glossy
4. Pipe dollops (mushrooms, stems, snowman, etc.) and logs onto an ungreased parchment sheet
5. Bake at 175F (or lower if possible) for 3 hours

6. Melt white chocolate in microwave at 10 seconds interval on high power

7. Use a micro plane to file the tops of meringue mushrooms stems

8. Dip the top of the mushroom stems in chocolate, place meringue mushroom cap on top, let it set
9. Store in loosely covered container

Decor:

Sugared Cranberries & Rosemary

Adapted from Sally's Baking Addiction

• 1 cup (100g) fresh cranberries and/or other berries (do not use frozen)
• 4–5 rosemary sprigs
• 3/4 cup (180ml) water
• 1 and 1/4 cups (250g) granulated sugar, divided

1. Place berries and rosemary in a large heatproof bowl. Set aside. 
2. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer 
3. Remove the pan from heat and allow to cool for 5 minutes. 
4. Pour the sugar syrup over the cranberries and rosemary and stir. 
5. Cover the bowl and set aside for 15 minutes. 
6. Line a baking sheet with parchment paper or a silicone baking mat. 
7. Using chopsticks or slotted spoon, transfer the cranberries and rosemary from the sugar syrup and place them on the prepared baking sheet. 
8. Allow to dry, uncovered, for 1 hour. 
9. Pour remaining 1/2 cup (100g) sugar into a large bowl. 
10. Toss the cranberries and rosemary in the sugar, coating them all the way around. 

11. Place on a parchment paper—or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. 
12. Cover tightly and store in the refrigerator for up to 3 days. 

Filling:

Chestnut Paste

Buy a jar of chestnut spread.  Done

Or make your own.  See here.

Filling & Topping: 

Stabilized Whipped Cream

From Baking by James Peterson

• 750 mL (3 cups) of heavy cream
• 75 g of sugar
• 3 teaspoons of gelatin
• 3 tablespoons of cold water

1. Sprinkle gelatin over cold water, let bloom, about 5 minutes

2. Beat whipping cream to stiff peaks, slowly stream in sugar. It will not stiffen up any more after the addition of gelatin

3. Put bloomed gelatin into microwave and heat for 10 seconds on high power.

4. Slowly, stream in the liquified gelatin into the whipped cream, continue to whisk until incorporated

5. Store covered in fridge for 1 hour

6. Whip the cream until smooth again before using

7. Divide 1/3 of the whipped cream out and set aside for chestnut whipped cream

8. Fill the remaining whipped cream into a piping bag with a large round tip

Filling & Topping: 

Chestnut Whipped Cream

Adapted from Hiroko's Recipes

• 1/3 of stabilized whipped cream from previous
• 240 g of sweetened chestnut paste
• 2 teaspoons of rum

1.  Add all ingredients, whip until incorporated

2. Fill a piping bag with ATECO S/S #259 tip (grass tip)

Filling Alternative: 

Chestnut Cream and Marrons Crème

Adapted from Cannelle et Vanille

Chestnut Cream

• 439 grams unsweetened chestnut puree, canned, preferably French
• 439 grams chestnut paste, buy it or make your own
• 454 grams unsalted butter, softened
• 4 tsp vanilla extract
• 4 Tbs dark rum

Marrons Crème

• 165 g of chestnut cream
• 15 g of stabilized whipped cream

*Refer to my Gateau Mont Blanc post for procedure

**Not super recommended as it is difficult to spread and pipe

Sponge Cake

Adapted from Sally's Baking Addiction

• 1 and 1/3 cups (157g) cake flour
• 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated and at room temperature
• 1 cup (200g) granulated sugar, divided
• 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
• 1 and 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350°F (177°C). 

2. Spray a 12×17-inch baking pan with nonstick spray or grease with butter, so the 3. parchment paper sticks. Then line it with parchment paper so the cake

seamlessly releases. 

Make the cake:

4. Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. 

5. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form. 

6. In another bowl, add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.

7. Add a quarter of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. 

8. Add remaining egg whites and fold. 

9. Add half of the flour mixture and fold with a silicone spatula until combined. 

10. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.

11. Spread batter evenly into prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. 

12. Bake for 15-16 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly on top when it’s done. That’s ok. Avoid over-baking cake because it will crack if over-baked. As the cake bakes, get started on the next step.

Prepare to roll: 

1. As the cake bakes, place a piece of parchment paper (larger than the cake) 

2. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. 

3. Place the sheet of parchment paper onto the top of the cake.  Run a spatula all over the top to ensure even adhesion. 

4. Place a cooling rack on top of the cake and immediately invert it and remove the baking pan.

5. Peel off the parchment paper that was on the bottom of the cake as it baked. 

6. Begin tightly rolling the hot cake up with the parchment top and bottom. Do this slowly and gently. The cake will be warm. 

7. Allow the cake to cool completely rolled up in the parchment. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day.

Assembly:

1. Gently and very slowly unroll the cake. 

2. Pipe and spread the filling with an offset spatula in this order: a) chestnut paste, thin layer, b) chestnut whipped cream, 1/8" c) stabilized whipped cream, 1/8", leaving about a 1/2 inch border around the cake. 

3. Place your meringue log at one end of the cake where you will roll up first so it will be in the center. 

4. Gently roll the cake back up.  Use the parchment paper to guide you but do not roll it in.  Peel it back as you roll the cake up. Roll it slowly. This part is messy. 

5. Carefully place on a cutting board. 

6. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 days before shaping and decorating.

7. Pipe and spread stabilized whipped cream on the outside of the bûche.  You can create tree bark texture by running a fork gently on the whipped cream.

8. Pipe chestnut whipped cream on top of the bûche with the grass/#259 tip

9. Decorate with sugared berries and rosemary, meringues, and dust with cocoa powder if desired.

*When serving, run the knife under hot water and wipe dry first.

------------------------------

The cake is better to let it mature overnight to allow for the sponge cake to absorb some moisture from the creams, otherwise, it might be a bit dry.

I did try using my original Gateau Mont Blanc recipe for the fillings - marrons crème & chestnut cream - the don't spread well nor pipe smoothly.  The chestnut whipped cream works a lot better.

Make sure your meringues are compact and glossy so they can withstand moisture better and less fragile.

The sponge can probably be pared down to a 4-egg recipe for a thinner cake for better cake to flavour balance/ratio.

I cannot stress the importance of stabilizing your whipped cream.  It prevents it from weeping in the fridge (leaking water), it prevents it from melting when left out in room temperature, and it is just overall a more structurally sturdy cream that can withstand some shock during transport.  1 teaspoon per cup of whipping cream to stabilize.

------------------------------

Snowflake Crisp 雪花穌/雪Q餅

Remember that "Not Nougat" post a number of years ago? LOL I haven't forgotten. I love nougat, but I did not like the burns it gave me in an attempt to make them. In comes this new trend, or nougat alternative, from Taiwan - xue hua su or xue Q bing (雪花穌/雪Q餅) - roughly translated to Snowflake Crisp/Snowy Fudge/Snowy Biscuit/Snowy Cookie/Snowflake Fudge...you get the drift.

How is it an alternative? Well, it still has the dried fruits and nuts that are classic of a nougat, but instead of doing some witchcraft with the expensive cocoa butter, it uses melted down marshmallows. Oh, and throw in some biscuits in the mix for a bit of a crunch too. All of this done on low heat. Seems safe 👌

There can be many varieties of flavours of Snowflake Crisp, such as:

- Original (just almonds)

- Oreo w/almonds

- Cranberries & pistachios

- Salted egg yolk w/almonds

- Matcha & cashews

"Hey, what if I don't like/can't have nuts?" 

I don't care, do without. I don't like them either 😂 Just don't leave out the biscuits.

Basic Snowflake Crisp Recipe

150g marshmallows

40g unsalted butter

45g powdered milk

180g Marie biscuits

Mix-ins

60g dried fruits

60g nuts

*I used cranberries, currants, chocolate chips, cocoa nibs

Makes 24 (3 x 4 x 2.5 cm) squares

Steps

1. Measure out ingredients, chop or break them as necessary. 

2. Mise en place and get ready! 

3. Melt butter on medium-low heat

4. Once butter has been melted, add marshmallows to melt, stir often. Adjust heat as necessary. Do not burn. 

5. Add powdered milk to the melted marshmallows, turn off heat, and fold until fully incorporated.

6. Add mix-ins and fold. 

7. Dust a pan with powdered milk and transfer the Snowflake Crisp to the pan, dust with more powdered milk. 

8. Press to flatten evenly and shape.

9. Let cool a little bit and cut into squares while still warm

-----------------------

I thought it would be rather sweet from the marshmallows and dried fruits and even the chocolate, but I think the biscuits balanced out the sweetness quite a bit. 

Feel free to experiment with flavours or even make your own flavoured marshmallows for more exciting flavour combos! 

-------------------------

Variations 

Matcha & Strawberries

30g Freeze dried strawberries 

5g matcha (more for dusting) 

Biscuits, milk powder, nuts, etc. stays the same

Pina Colada

30g dried mangoes, chopped

15g freeze dried pineapples

30g dried shredded coconut 

5g coconut milk powder

Biscuits, milk powder, nuts, etc. stays the same