Baking

Sakura Square

Today we will cook a delicate, original, refined and definitely delicious dish Sakura square. Such baking requires patience and time, but the result exceeds all expectations and is worth the effort.

Sakura square will decorate any feast, and its unusual appearance and taste will please the eye and taste even the most picky sweet tooth.

Sakura square – ingredients

  • Biscuit for the base:
  • Flour – 1 cup.
  • Eggs – 6 pieces.
  • Sugar – 1 cup.
  • Cocoa – 3 tablespoon
  • Baking powder – 2 tsp.
  • Biscuit for a roll (ingredients for 1 roll):
  • Flour – 2 tbsp.
  • Eggs – 2 pieces.
  • Sugar – 2 tbsp.
  • For the pink cream:
  • Cherry juice.
  • Vanilla pudding – 1 package.
  • Oil – 250
  • Powdered sugar – 50 g.
  • White cream:
  • Cream – 500 ml.
  • Powdered sugar – 150 g.
  • Vanilla sugar – 15 g.
  • Gelatin – 25
  • For the jelly layer
  • Cherry jelly – 2 packages.

An interesting video on the topic – How to make chocolate sprinkles:

Sakura square – preparation

First, prepare the jelly. Dissolve two packets of cherry jelly in 650 ml of hot water. We pour the jelly into a narrow but long form, previously lined with cling film. We leave it until it hardens completely (jelly can be prepared independently by dissolving gelatin in cherry juice).

Now let’s prepare the sponge cake for the base. Beat eggs and sugar well. Mix the flour with cocoa and baking powder, carefully add it to the egg mixture with a spatula. Divide the dough into 2 parts and bake two cakes.

Note: we use the same forms (or the same) for baking the base cakes and rolls.

Let’s deal with rolls. The indicated amount of ingredients is used to bake a cake for one roll. We need three rolls, so we multiply the dough by 3 according to the number of ingredients.

Beat the eggs with sugar into a strong foam, carefully add the flour. Pour the dough onto a form covered with parchment, distribute it evenly over the entire form. While still hot, roll the cake into a roll together with the parchment, cover with a towel. We repeat this operation 3 times.

We are preparing pink cream. Cook vanilla pudding as indicated in the instructions, using cherry juice instead of milk, cool. Beat soft butter with powdered sugar, gradually add pudding.

Next, prepare the white cream. Dissolve gelatin in 100 ml. hot water Whip cream with powdered sugar and vanilla sugar and add gelatin.

Let’s go back to our jelly. We take it out of the form and cut it into strips.

Unroll the cooled rolls, carefully separate them from the parchment, smear with pink cream, spread strips of jelly on top of the cream, wrap the roll.

We collect the braid. We put a dark biscuit on the bottom, grease it with white cream, lay out the rolls, with white cream in between. And on top of the rolls we grease with white cream. Dark biscuit. We smear the top of the braid with cream and decorate it at our own discretion. We put the plate in the refrigerator for the night.

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