Delicate Sakura-Infused Japanese Vegetarian Mousse Cake

Allergens

Eggs, Dairy

Ingredients

• 1 cup heavy cream
• 2 cups fresh cherries, pitted and halved
• 1 cup sugar
• 4 large eggs, separated
• 1/2 cup cake flour
• 1 tablespoon sakura powder
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. Begin by making the cherry puree. In a saucepan, combine cherries and sugar over medium heat. Cook until cherries soften and release their juices, about 8 10 minutes. Remove from heat and let cool completely.
2. Preheat oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper.
3. In a large bowl, whisk together egg yolks, sakura powder, and vanilla extract until smooth. Gradually add flour, stirring until just combined.
4. In another bowl, beat heavy cream and salt until soft peaks form. Gently fold whipped cream into the egg yolk mixture.
5. In another bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold into the cake batter gently.
6. Pour half of the cherry puree over the bottom of the prepared pan and spread evenly. Top with the cake batter and smooth the surface. Bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
7. To serve, cut into wedges and top each slice with remaining cherry puree and a touch of whipped cream.

Chef’s Insight

The sakura powder gives this dessert a unique floral flavor that pairs beautifully with the sweetness of the cherries.

Notes

Feel free to experiment with different fruits or floral powders to create your own unique flavor combinations.