Sponge Cake Dessert Recipes Japanese

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Nothing snack cake at home for only practical, it is guaranteed delicious snack fit for a family at home

One of them blend of coconut and chocolate flavors, with the addition of lemon, delicious and refreshing atmosphere. The recipe is simple, see the recipe below.

Material:

1 piece of vanilla sponge cake Japan is ready to buy

Chocolate layer, the team until late, pour in a flat pan, refrigerate:

100 g dark cooking chocolate, chopped

70 g whipping cream

Coconut mousse, beat well and cook until dissolved, strain:

2 sheets of gelatin

2 tablespoons coconut milk powder

50 g sugar grained

50 ml milk

100 g whipping cream, whipped until stiff

Lemon curd, the team until late:

1 lemon, grated peel, take the water

3 egg yolks

60 g sugar grained

30 g unsalted butter

How to make:

1. Prepare a baking sheet 1 piece layered with baking paper. Place 6 pieces of 6 cm diameter cake ring on it, set aside.

2. Cut the sponge cake with cake ring into 6 sections. 5 mm-thick slices and place on each basic cake ring (as the basis of a mousse).

3. Cut the chocolate cake into 6 sections circular ring, put it back in the refrigerator until needed.

4. Coconut mousse: Soak gelatin in ice water until tender, drain and squeeze. Mix the milk powder with sugar until blended and set aside. Warm the milk in the pan over medium heat, put the gelatin, stirring until gelatin dissolves. Add the powdered coconut milk and whipping cream, stir, strain.

5. Pour half the coconut mousse cake ring mold which already contains a sponge cake in it. Put a layer of chocolate on top. Pour back the remaining coconut mousse sponge cake on top. Store in the refrigerator until stiff.

6. Remove the cake ring mold slowly. Rub with lemon curd and garnish with the remaining chocolate. Serve immediately.

For 6 servings:

Nutritional value per serving:

Calories 519 kcal

Carbohydrates 58.2 g

Protein 7.4 g

Fat 43.8 g