>> Sunday, October 30, 2011
Several months ago, my sister told me to bake her a cake made by Amano Ichigo (Episode 5 in anime, Chapter 2 in manga) entitled "Tenshi to Akuma no Fruits Roll" for her birthday. Today is her
What makes this cake special to her is that Ichigo made this cake from her thoughts about Kashino Makoto, one of the Sweets Princes who expertise in chocolates. My sister is a YumePati hardcore fan and IchigoXMakoto shipper. And since I'm the only person in the family who bake cakes *insert WTFOMG reactions* , I tried to make one as an amateur.
Yumeiro Patissiere released an Official Cookingbook (which is also available in the net to be DLed), but I did not followed some of it. The ingredients/method contradict with the manga and anime.
4 Egg whites
3 Egg Yolks
1/4 cup (30g) Cornstarch
1/8 cup (12 g) Cocoa Powder
1/4 cup (33g) Cake Flour
3/4 cup (75g) Sugar
2 teaspoon Black Coffee
A pinch of cream of tartar (optional)
1 cup (240 ml) cold heavy whipping cream/double cream (40% butterfat content)
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
1/3 cup (80 ml) strawberry preserves (or jam)
A pinch of cream of tartar (optional)
8 ounces (227 grams) white chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoon (28 grams) unsalted butter/margarine
Random fruits (inside the roll)
Shaved chocolates (outside the roll)
Procedure in the Anime (similar with the manga)
• Put the egg whites in a bowl with the granulated sugar and cream of tartar, mix them with a hand mixer until they become foamy.
• When it stands up by itself in peaks then the meringue is done.
• Whip the egg yolks well, and add them to the egg whites and mix.
• Seive the flour and cocoa powder into the mixture.
• With a spatula, stir gently so the bubbles don’t break (Don’t overmix it or the dough will be stiff)
• Pour the mixture into the cake tin/baking tray and make sure that it’s even. (Tap the tray on the table to make it even and to remove air bubbles below the batter)
• Bake in an oven (180 degrees) for 12 minutes. Use a toothpick to prick the dough and must come out clean.
• Cover the dough with damp cloth to preserve the mousse-like taste until it cools.
• Place your mixing bowl and whisk attachment in the freezer for 15 minutes.
• Place the whipping cream, vanilla extract, cream of tartar and sugar into the bowl and beat until soft peaks form (Don’t overwhip it or the cream will turns to butter form)
• Add the jam and beat just until stiff peaks form.
• Once the cake has cooled, spread it with the whipped cream and decorate it with fruits you like.
• Roll the cake surely enough to avoid spilling while removing the parchment paper.
• Transfer the cake roll in a rack.
• Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
• Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.)
• Bring just to a boil.
• Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.
• Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
• Pour it on the cake roll.
• When the ganache started to dry, put the shavings around it.
Actual Procedure (sorry, the pictures are kinda lame)
1. Cream of tartar stabilizes the eggs or cream that you have less effort in whipping it to reach its stiffness.
2. In the official released recipe, they used whipping cream as coating while in the anime/manga adaptation, it was mentioned to be white chocolate – hence, I used ganache method. After re-watching the anime it proves me right because Ichigo used a bowl for mixing (and not the pot) in which Makoto washed for her and commenting her of having no chocolate leftovers. Also, the reason I added coffee because Ichigo told Vanilla that she add “something” to make it bitter. The fruits I used were mangoes, kiwi and strawberries using anime as a reference though the fruits placement in the manga was most ideal.
3. In the official released recipe, they added strawberry puree. I can make one but when I looked at the over-all cost of ingredients in making a puree and buying a bottle of strawberry preserves is almost the same. I choose strawberry preserves to avoid hassle.
3. For tempering, the mixture must reach 27 °C (80 °F). Making the butter brownish can make the chocolate to have a buttery feeling. Adding or reducing the amount of cream determines the liquidity of the coating. Lessening the cream can thicken the ganache and hardens faster. Putting extract of your like is okay (I did not put one because it would fight on my buttery flavour). REMEMBER to never leave the ganache and must be used immediately.
4. For first-timers in making a cake roll, after rolling the cake, put it in the refrigerator to stiffen the cream while preparing the chocolate.
My own version. Very amateurish
The taste? Very, very delicious!
I’m not very fond of white chocolate but in this cake it complements well with the bittersweet mousse. Inside has a yogurt-like feeling. I don’t like strawberries but this cake makes me crave more. I can’t believe I made a cake out of two main ingredients I don't like (white chocolates and strawberries) as delicious as this.
Just like my sister said, she just ate Makoto O__o
Do male tsunderes taste like this?!
This is my first time using a different recipe in making a dough (If I were me, I will not use cornstarch and increase number of eggs with changes in flour and sugar proportions) and adapted this dough from the official recipe (the coffee and cream of tartar was my idea) since it looks like Ichigo-ish.
This is not the only cake I’ve made for her birthday. Her other demands like Tarte a l’Orange and Lemon Moon Cake featured in YumePati was successfully made solely by me.
The excess ingredients here was used in making graham munchkins (strawberry whipping cream, white chocolates), strawberry cake (fruits, creams, flour, etc.) and others for storage use.