Japanese Cake
(original recipe)
320 g chocolate with puffed rice
120 g + 180 g + 180 g heavy cream
250 g Mascarpone
150 g sour cherries
100 g dark chocolate
zest of one lemon
powdered sugar to taste
Melt puffed rice chocolate with 120 g heavy cream in a double boiler. When it melts cover the 20 cm diameter spring form pan with baking paper and pour melted chocolate in it. Let rest for about an hour in the fridge.
Beat 180 g heavy cream, stir mascarpone inside, add lemon zest and sugar to taste. Spread half of this cream over the hardened chocolate layer, place sour cherries over, and then the rest of the cream. Return into fridge.
Beat the remaining 180 g heavy cream. Beat in melted dark chocolate and spread everything over the mascarpone layer.
Ganache
Melt 100 g dark chocolate with 20 g butter in a double boiler. Remove from heat and stir in another 20 g of butter. Pour over the cake. Leave it in the fridge overnight.
Verdict: Although very tasty, this cake gave me a lot of problems. The major one - puffed rice chocolate bottom layer. It was too hard and it made cutting of the cake almost impossible. I like my cuts nice and clean, and as you can see on the photo, these weren't even close :) But, we ate the cake in a day, so I guess that means it was pretty good :)
Note: This is a part of Kuvarijacije, monthly food blogging event created by Mamajac of Cooks & Bakes.
kao sto sam napisala vec na nekoliko mjesta ja sam ovaj krug preskocila. i sad kad vidim koliko vam je ova torta dala muke nekako mi je drago da nisam sudjelovala.
ReplyDeletetvoja torta izgleda jako privlacno i onako "neuredno" izrezana.:)
A sta pise na torti? =)
ReplyDeleteTebi tvrda kora, meni meka, koliko sam bidela svako ja imao neki problem sa podlogom.
Krasna ti je torta.
ReplyDeleteJednom sam je već radila strogo po receptu i isto mi je kora bila pretvrda, to se nije dalo rezat već se samo lomilo. Ovaj put me bijela krema totalno iznervirala jer se nije dobro stisla, al sve u svem kolač nije loš.
It looks delicious, even if it didn't give you a "clean cut"! :)
ReplyDeleteSta mislis da je recept malo izmjeniti, i napraviti ga boljim?
Ti imas puno iskustva, i znas sta bi se moglo dodati ili oduzeti...
Inace mi ova torta djeluje kao da ima potencijal da bude odlicna.
izgleda da smo svi imali problema u ovom krugu :) ali tvoja torta, bez obzira na sve, izgleda savršeno...dekoracija predobra, jako originalna :)
ReplyDeleteŠto mene privlači ova podloga, ova "mekana" čokolada! Ja bih to sve polizala:DDD
ReplyDeletei mene zanima šta piše na torti :)
ReplyDeleteHvala devojke!
ReplyDeleteNa torti pise ljubav na japanskom :)
That looks great!Working with ganache is difficult. It can't be too thick or in the wrong spot or it becomes an issue.I bet that bottom layer was tasty tho.
ReplyDeleteWhat a beauty! This cake looks terrific! I'm drooling...
ReplyDeleteCheers,
Rosa
Torta ti izgleda predivno!!
ReplyDeleteAvatar ti je sad presladak :)
what a nice cake. looks so so good. no wonder it finished in a day. :) chocolate and cherries! what a nice combination :)
ReplyDeleteSvidja mi se i tvoja i monchislavina izvedba, tvoja mi je energicnija, dok je monchislavina neznija...
ReplyDeletesve u svemu, zao mi je sto toliko problema zadaje ta torta, ali cini mi se da ste vi te probleme savladale, i izgledaju potpuno bozanstveno :)...
to sam bila ja, bond, james bond :), salim se, vanylica...:)
ReplyDeletePretty !
ReplyDeleteprekrasno! ovo što si ispisala po torti - odlična ideja..:))
ReplyDeletePretty cake! I'm wondering what puffed rice chocolate is though???
ReplyDeleteHi Laurie, here is an example. It is really tasty. If you can't find it, maybe you could melt some dark chocolate and stir in puffed rice.
ReplyDeleteOd svih "japanki",tvoja mi je naj,naj :))
ReplyDeleteJe l' ostalo neko parčence da mi poneseš u NS :D
:) Nije Minja, sve su izeli :)
ReplyDeleteThis looks and sounds great, but there's absolutely nothing Japanese about it. None of the ingredients are Japanese in origin nor are they used in any traditional cuisine.Some of them, like mascarpone, would be difficult to find in Japan (I know, I've lived in Tokyo for 20 years).
ReplyDeleteI wonder why it's called "Japanese cake" given that it's very European.
@Orchid64 - You are absolutely right, there is noting Japanese in this cake. But, there is a reason for why it's called that way. Chocolate with puffed rice is very popular in the region where I live. The most popular one in Serbia has a Japanese woman with a parasol on the package, and the most popular brand in Croatia is called Mikado. This is probably the reason why it's called that way.
ReplyDeleteGreat looking cake!
ReplyDeletelooks fabulous & yummy :)
ReplyDelete