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1
Make the sponge.
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2
Sift the cake flour and corn starch together.
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3
Line the cake mold with parchment paper.
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4
(Use a 20 x 27cm mold.)
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5
Melt the butter and milk in a bowl suspended over a saucepan of hot water.
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6
(The butter and milk are optional.)
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7
Preheat the oven to 170C.
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8
Heat another bowl over the saucepan of hot water and add the granulated sugar and eggs while whisking until thick.
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9
Once the mixture is heated to about body temperature, remove the bowl from the heat and continue to beat until thick ribbons form.
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10
Smooth out the batter to finish.
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11
Sift the previously sifted flour mixture once more while adding to the batter and gently folding to mix.
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12
Add about 2 ladles of the batter from Step 5 to the butter and milk mixture from Step 2 and mix.
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13
Return it to the remaining batter from Step 5, add the food coloring.
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14
Pour the batter into the mold.
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15
Drop the mold onto your work top a few times to remove any air bubbles.
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16
Bake in the oven at 170C for 8 to 10 minutes.
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17
When it's finished baking, immediately drop the mold onto the work top again to prevent the sponge from shrinking.
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18
If you don't like the browning on top, you can peel it off by laying on and removing a sheet of plastic cling wrap.
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19
Make the cherry blossom syrup.
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20
Add the ingredients into a pot (remove the salt from the cherry blossom pickles in advance).
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21
Once it has begun to boil around the edges, remove from the heat and strain.
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22
Cut out the sponge cake to fit the circular mold.
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23
Line the mold with parchment paper and insert the cake.
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24
Brush the surface with syrup.
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25
Make the cherry blossom tiramisu.
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26
Dissolve the gelatin in water and heat in a bowl suspended over a saucepan of hot water.
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27
Mix the mascarpone brought to room temperature and the cherry blossom sweet bean paste together into the bowl.
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28
In a different bowl mix together the egg yolks and 15 g of the granulated sugar.
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29
(Mix until the granulated sugar has started to dissolve.)
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30
Put milk in a pot and heat.
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31
When it starts to boil around the edges, remove from the heat and add gelatin.
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32
Mix well, and then add a small amount at a time to the mixture from Step 12.
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33
Add the mixture from Step 13 through a strainer into the mascarpone from Step 11 and mix well to ensure there are no inconsistencies to the texture.
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34
In a different bowl add the heavy cream and granulated sugar and whip until soft peaks form.
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35
Divide into 3 or 4 parts and add each part one by one to the mixture in Step 14 while mixing.
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36
Pour the mixture from Step 15 into the mold.
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37
Shake the mold to smooth out the surface and chill to harden in the refrigerator.
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38
(I let it chill for one full day.)
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39
Make the cherry blossoms for the topping.
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40
Soak the cherry blossoms in water for 30 minutes to remove the salt.
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41
Then remove the moisture with a paper towel.
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42
Heat the flowers in the microwave for 30 seconds to 1 minute and the flowers will bloom.
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43
When the tiramisu has hardened, cut and slowly remove each piece from the mold.
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44
Squeeze the cream on top according to your taste and lay the flower on top.
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45
It looks like this when you cut it!
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46
So soft!
