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Kinako Japanese Bouquet de Noel: A Fluffy Cane Sugar Delight

Hello, dear food enthusiasts! Today, we're venturing into the delightful realm of Japanese desserts, where tradition meets innovation. Our star of the day? Kinako Japanese Bouquet de Noel is a dessert that's as beautiful as it is scrumptious.

I recently stumbled upon this fantastic recipe on Cotta, and I couldn't resist sharing it with you all. It's a fusion of Japanese flavors and the festive spirit of a Bouquet de Noel, all wrapped up in a cloud-like concoction. What makes it even more special is the use of fluffy cane sugar, adding an extra layer of sweetness and lightness to this delightful treat.

So, roll up your sleeves and get ready to embark on a culinary journey to create this Japanese-inspired masterpiece.

Ingredients:

For the Kinako Japanese Bouquet de Noel:

  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup fluffy cane sugar (for that extra magic)
  • 1/2 cup cake flour
  • 2 tablespoons kinako powder (roasted soybean flour)
  • 2 tablespoons unsalted butter, melted and cooled
  • A pinch of salt
  • 1/2 teaspoon cream of tartar

For the Kinako Cream Filling:

  • 1 cup heavy cream
  • 3 tablespoons kinako powder
  • 2 tablespoons granulated sugar

Instructions:

1. Preheat and Prepare:

- Preheat your oven to 320°F (160°C). Grease and line a rectangular baking pan (about 12x8 inches or 30x20 cm) with parchment paper.

2. Whip the Egg Whites:

- In a clean, dry mixing bowl, whip the egg whites with a pinch of salt and cream of tartar until soft peaks form.

3. Mix the Egg Yolks:

- In another bowl, whisk the egg yolks and granulated sugar until pale and fluffy.

4. Add Fluffy Cane Sugar and Kinako:

- Gently fold in the fluffy cane sugar, kinako powder, and melted butter into the egg yolk mixture.

5. Incorporate the Egg Whites:

- Gradually fold the whipped egg whites into the yolk mixture. Be gentle to maintain the fluffy texture.

6. Sift and Fold in the Flour:

- Sift the cake flour over the batter and gently fold it in until just combined.

7. Bake and Roll:

- Pour the batter into the prepared pan and spread it evenly. Bake for about 15-20 minutes or until the top is lightly golden and the cake springs back when touched.

8. Make the Kinako Cream:

- While the cake cools, prepare the kinako cream by whipping together the heavy cream, kinako powder, and sugar until stiff peaks form.

9. Roll and Fill:

- Once the cake has cooled, gently roll it from the shorter side with the parchment paper still attached. This helps shape it without cracking.

- Unroll the cake, spread a generous layer of the kinako cream over it, and carefully roll it back up.

10. Chill and Serve:

- Wrap the rolled cake in plastic wrap and refrigerate for at least an hour to set.

11. Dust and Delight:

- Before serving, dust the Kinako Japanese Bouquet de Noel with extra Kinako powder for that authentic Japanese touch.

Tips:

- Kinako has a unique nutty flavor, so feel free to adjust the amount to your taste.

- You can decorate the finished roll with edible flowers or powdered sugar for an elegant finish.


The result? A stunning Kinako Japanese Bouquet de Noel that not only looks like a work of art but tastes like a dream. The airy sponge cake pairs perfectly with the earthy sweetness of kinako, and the fluffy cane sugar adds that extra touch of magic.

Whether you're celebrating a special occasion or simply indulging your sweet tooth, this dessert is sure to impress. It's a testament to the creativity and deliciousness that can be found in Japanese cuisine. So, go ahead and give it a try – your taste buds will thank you! 🍰🍂🌸

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