Wednesday, August 17, 2011

Sakura Mousse Cake by MalayMui (DH Sweet Lake)

Before I went away for my vacation, MalayMui (DH Zoetemeer/ DH Sweet Lake) gave me her recipe of Sakura Mousse Cake and some sakura flowers preserved in salt which she brought home with her from Japan. I was busy packing for my vacation and didn't post it here. Now that I have returned I am so glad MalayMui gave me this recipe as I won't be doing much cooking and baking now while I am unpacking. Here is what Malaymui wrote:

    • Cherry blossom (sakura) has a very special meaning in my life, simply because I was there in Tokyo and managed to experience the 6.8 magnitude earthquake. While there’s not much of damage in Tokyo city itself, the tsunami has brought forth a great damage and stolen thousands of life along the 550km coast line of North East Japan. It was a devastating but life changing experience that I was shortly recalled to my home country after the earthquake and manage to return to Tokyo in time to experience the peak of cherry blossom. Tokyo looked very different under the cloud of sakura and despite of the disaster just preceded the sakura blossom, the tokyonite has taken a very different attitude toward this year hanami where there’s almost no international tourist and that left the sakura viewing to just the local. Cherry blossom is short lived, the flower blossom never last for a few days and I was really blessed to be able to experience a Tokyo under the cloud of cherry flowers. Pale pink in colors, PRETTY and AWESOME!! It symbolizes a new life after the March 11th disaster and I know Japan will stand up again very quickly as a nation and will move on with the rest of the world.

      This recipe is inspired by cherry blossom, although at the time this cake is made, I already returned to my home base country and it’s already in the month of July. I made this cake for my birthday because it has a sentimental remembrance of my short but best time ever in Tokyo.
      This recipe calls for salted sakura flowers which may be hard to find at where ou are, but the cake is versatile enough to be substitute with other fruits, for example a strawberry, raspberry or mango depending on what fruit is in season at your area. In case you substitute, just make sure you also replace the wine for the bottom and the top accordingly.

      Sakura Mousse Cake (for a 10 inch cake ring)
      B1. Mary Biscuit 100g, unsalted butter 60g, Plum wine 3 T
      B2. Bake or store bought a sponge cake and just brush with plum wine 3T
      Middle – Peach Mousse
      Flat peach 500g, raw cream 150g, plain yorgurt 150g, sugar 70g, white wine 4 T, almond essence 1T, powder gelatin 15 g
      Top – Cherry blossom jelly
      Salted sakura flowers, Kirsch liquor 3 T, lukewarm water 100ml, sugar 50g, gelatin sheet 3, pink color (optional)
      (A) bottom
      If you opt for (B1) then crush the biscuit to powder form, melt the butter in microwave to liquid form. Mix biscuit and butter together and press it down to the cake form and leave it in the fridge to set (at least an hour)
      If you opt for (B2) you can just bake/buy a sponge cake for the base in that case, omit the butter and biscuit just brush the sponge base with plum wine. It is not necessary to let it chill in the fridge but I did that just to harden the cake base.
      I did both with biscuit and sponge cake and prefer the sponge cake base.
      (B) Middle – peach mousse
      Heat white wine in low heat and put in gelatin powder (when it’s about 70C) when the wine is just warm enough to melt the gelatin powder. Set aside to room temperature.
      Remove skin and stone of the flat peach. In the blender add the flesh of the peach, yogurt, cream and sugar, blend for 1 min or till it is smooth, add gelatin and white wine mixture to blend for further 1 min.
      Pour the mousse to (A) and allow setting in the fridge. Allow at least one hour or longer time to set.
      (C) Top – Cherry blossom Jelly
      Prepare sakura flowers in advance. Soak in cold water to remove the excessive salt; this can be done a day in advance. Pat dry with kitchen roll or microwave to get the “blossom”.
      Soften the gelatin sheets in cold water.
      Warm water to 70C, add in sugar and gelatin sheet until completely dissolve.. Pour in the Kirsch liquor; add a drop of pink color or sakura powder to get the desire pink color. 
      Pour (C) on top of (B) and decorate with the sakura flowers as desired. Put the cake back to the fridge to allow the top layer to set.
      Best chill overnight.
      To serve, use warm clothes to warm the edge before removing the cake ring.

              Sakura Mousse Cake. What an elegant cake.

See these Japanese papers on the flowers cut out and my favourite, I use as a backdrop? MalayMui gave them to me. The design on the papers is so elegant and beautiful. Thank you MalayMui.

Yet another edible flower! I know Sakura is a very much celebrated flower in Japan but it can be preserved and consumed is new to me. Malaymui wanted to see me how I and few others DH interpret these flowers in the kitchen. I have to do some homework now, I can't dissappoint Malaymui, can I?


  1. A very elegant cake... lovely

  2. Malay Mui´s cake also very multi layered kind .. needs a lot of patience, time and dedication to do huh ... so must slowly enjoyyy with love ones :-D

  3. Beautiful photos! Delicious cake! Very nice blog! Thanks for sharing.