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Recipe: Japanese Christmas Cake


Christmas is not an original tradition in Japan, but with the years and globalization, it has become a part of its culture. However, the food and ways on how this holiday is celebrated are very different from the western world. Did you know that in Japan Christmas is also perceived as when romantic miracles happen? If someone invites you for Christmas Eve alone, be sure there are more than just friendship implications on that invitation.


Also, one of their traditional holiday dishes is the Japanese Christmas Cake, or ‘kurisumasu keki,’ which is a light sponge cake covered in a layer of whipped cream and decorated with ripe strawberries. Here we leave you and easy recipe from japancentre.com, for a delicious alternative dessert to serve up on Christmas day.


Ingredients:


Sponge:

50g flour

50g sugar

1/4 tsp baking powder

4 eggs

2 tbsp milk

2 tbsp honey cream

Topping:

500ml double cream

4 tbsp sugar

20 fresh strawberries



Preparation:


1. Preheat the oven to 175°C and butter an 8-inch round cake tin.


2. This recipe uses a double boiler technique to ensure the cake is very light, so fill up a bowl with warm water and set it aside. Crack the eggs into another bowl and whisk them preferably with an electric hand whisker, while gradually adding the sugar until combined and dissolved. Place this mixture on top of the warm water and continue to whisk it until the mixture becomes almost white.


3. Warm the milk in the microwave for 10-15 seconds. Mix the honey in it, and combine it with the egg mix. Sift the flour and baking powder and add it to the egg mixture, gently combining it with a wooden spoon until fully blended.

4. Pour the cake mix into the buttered cake tin and level it with a spatula. Bake for 25 minutes.


5. After 25 minutes, test the cake by sticking a knife in it. If there’s no residue, pull the cake out from the oven and allow it to cool down on a wire rack, while starting to work on the topping.


6. Combine the double cream and sugar in a mixing bowl. Whip the cream vigorously until the mixture thickens to stiff peaks, and then separate it in halves in two bowls. One half will be used as filling and the other will be used for covering the cake.

7. Thinly slice half of the strawberries and add them to one of the bowls of cream, combining them well. Return to the cooled sponge cake and cut it horizontally in half. Spread the strawberry cream mix on top of one of the halves, and place the other half on top like a sandwich.


8. Cover the cake with the other half of the cream using a spatula or a pastry bag, according to your preference. Decorate with the rest of the strawberries and serve.


You can also add extra decoration to the cake, such as candles, sweets or chocolate figurines!

Extracted from: www.japancentre.com/en/recipes/1125-japanese-christmas-cake


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