For the quintessential Japanese Hanami experience, the ‘Sakura’ is a perfect blend of looks and taste. The base is a smooth yoghurt mousse generously impregnated with cherries. This beautiful ensemble is then topped with dainty pickled cherry blossom. The slight hint of savouriness from the Sakura pickle gives every mouthful a delightful and refreshing twist. This yoghurt cake is a real crowd-pleaser! Get it for your next get-together, I promise you’ll love it!
Main ingredients: Flour, eggs, butter, sugar, Sakura (pickled cherry blossom), cherries, yoghurt, dairy cream, milk, gelatine.
Very important/ must read note: The cake is made with fresh Yoghurt, it is normal if you see liquid at the side of the cake. The liquid that separates out from the yogurt is called whey. And it is completely normal for the whey to separate out from the “solid” yogurt. When yogurt is made (both regular yogurt and Greek yogurt), milk is mixed with special bacterial cultures. When those bacteria ferment the milk, we get yogurt. Hooray, science! After the bacteria ferment milk into yogurt, we are also left with some liquid whey. Whey has a lot of protein, and also has some calcium, Vitamin D, and lots of Vitamin B. It’s good stuff! Part of the yogurt-making process is to strain the whey off the solid yogurt. But not all of the whey is removed. And while the yogurt cake was made and reaches to you, the whey will keep separating from the yogurt. We use gelatine helps to slow down the separation process, but doesn’t stop it completely.
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