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1
De-salt the salt preserved sakura blossoms for garnishing and then pat dry with a paper towel.
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2
Divide the sakura an for the cake filling into six portions, roll into balls and flatten into disks.
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3
(Egg yolk batter) Mix the egg yolks and sugar with an electric whisk.
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4
When it becomes white, slowly drizzle the unroasted sesame oil while mixing.
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5
Add the milk and mix.
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6
Then sift the cake flour and add to bowl.
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7
Mix with a rubber spatula.
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8
(Meringue) Add the sugar to the beaten egg whites in 3 parts.
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9
Whip the mixture thoroughly with each addition to make a meringue with soft peaks.
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10
Add half of the meringue to the egg yolk batter along with the liqueur and mix.
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11
Then add the remaining half of the meringue and gently mix.
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12
Grease the mold with oil (not included) and fill each molds halfway with the batter.
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13
Place the sakura an on top.
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14
Pour batter over the top to make a lid over the sakura an.
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15
Bake in a preheated oven at 170C for 30 to 35 minutes.
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16
Check doneness by inserting a bamboo skewer through the middle.
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17
Turn the mold upside down and leave to cool.
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18
Let the collected condensation evaporate.
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19
Remove from the mold.
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20
(Sakura cream) Whip the heavy cream, sakura an, and red food coloring together.
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21
Add the sakura liqueur and mix.
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22
Put the whipped cream into an icing bag and pipe over the sponge cake layer.
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23
Lay the sakura flower for garnishing on top.
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24
It looks like this when cut in half.
