Japanese lemon cake with yuzu

Yuzu, the Japanese lemon is an incredibly aromatic fruit, their scent is truly unique: a mixture of powerful lemon/lime with strong grapefruit touch and a little Mandarin, hard to describe because it is really unique. Of course a fruit like yuzu is ideal for all possible candy: cakes, desserts or Wagashi in Kyoto are e.g. yuzu mochi, I would like to try necessarily soon. Because of the wonderful aroma fresh or dried yuzu is a much used spice in the Japanese kitchen Bowl also: in clear soups, of course as dressing salad-like dishes like Sunomono, about Udon noodles sprinkled or various fish dishes.

Unfortunately fresh yuzu lemon with us are hard to get and when, then in a big city in a gourmet or specialties business. Has someone already spotted fresh yuzu Germany? Would really be interested. Other yuzu products are not available until the dried skin, sometimes called the yuzu-ko (yuzu powder). Sometimes it can get yuzu juice in online trading, but often at a price that is simply too high if one considers that bottle juice will never have the intensity of the fresh fruit. Fortunately Yuja-cha there (also yuzu Cha) a yuzu-based "jam" which is really a tea (or rather: a tea which is a jam). These "tea" I had used ever in the cake, but with ume taste, Japanese green Plum (or apricot). This type of tea comes from Korea, there is the thick syrup with hot water mixed and served in the Korean tea ceremony. There are several flavors, yuzu is the classic. This syrup/jam can be used in many sweet things, the taste is really good, just for the "pure" pleasure (e.g. in cr?pes) I find less suitable, in contrast to the plum tea. This is due to the slightly bitter cup of yuzu lemon that is abundant, but if you like the classic English Orange jams, will have his joy also.I like them so much, but Yujacha is well suited for baking.

Lemon cake called remon keki in Japan??????, small, aromatic cake as a lemon are very popular, so there are even special baking molds for this. Here is an online store offering it as an example. I get a recipe for such cake over a year ago, unfortunately it was not a particularly gutes-dry, little taste, just boring (now other recipes have accumulated still 4-5). Since that time have I "worked", there were definitely 20 attempts. This huge obsession came partly because because firstly, I absolutely wanted to develop the "perfect" lemon cake (because the lemon forms that I already had), and secondly because my cat prefer like this cake. Any kind of lemon cake is it right to mainly with thick lemon glaze. He was particularly excited from the idea to bake the cake in the shape of a lemon, he always says stick I should even both halves "together", resulting in a "whole" lemon. But only with the yuzu jam is it very good become delicious juicy and lemon, not too sweet.The previous attempts with lemon juice or syrup were not so true. The preparation is not difficult and woe if nobody talk the cake nachbackt…dann anymore to you…

The yuzu there of course at Dae Yang jam, what else should be considered, the rest of the dough.The key to the (almost) perfect lemon cake was ultimately the dough must necessarily several hours more, in the refrigerator overnight rest.Until then, it will be wonderful juicy.With a cup of good tea best yuzu or orange blossom oolong, it really is a real treat.

2 Eggs
70 g butter, melted, not tanned (for melt 90 g)
80 g Hakuriki ko wheat flour
80 g sugar
1 g baking powder
2 Tsp finely grated lemon peel,
1 TL yuzu powder
30 g honey
50 g yuzu jam

Glaze
1-2 El fresh squeezed lemon juice
100 g icing sugar

The eggs should come directly out of the fridge, half an hour before please remove.
Instead of Hakuriki ko also 70 g Weizenmehl(Typ410) and 10 g strength can be used, but the soft flour better.
Because the dough to rest, it is better to use a professional baking powder which only works in the Backoffen here.

The 70 g melted butter requires 90 g, a little more, because the moisture evaporates.To melt the butter over medium heat in a pot until have dropped, then allow to cool the butter milk components to the ground.

Mix flour with baking powder and seven.The eggs in a bowl beat and put up with the sugar slightly frothy.Honey and yuzu deal jam, briefly lemon zest and Yuzupulver embezzled, then.The cooled butter stir, is now important to stir it if the flour is dealt very little.Flour and baking powder in seven and quickly smooth stir with a whisk, no longer with a Elektror?hrstab.

Feed, preferably resealed, and make night in the fridge for several hours over no refrigerator smells in the dough.
The next day the Backoffen to 160 ? C Preheat.Small shapes (muffin molds are suitable, or small boat forms) coating with butter and sprinkle with a little flour.Only about 3 / 4 full moulds with the dough, make no longer.

In the preheated Backoffen medium rail slide and at 160 ? C approx. 15-18 minutes backen.Beim necessarily a baking with water make filled dish in the oven, because of the steam.Bake can vary slightly depending on the oven, here one must be careful, the cake should be not too long in it, otherwise it can be dry.Best make a swab test, it should come out clean after 15 minutes, it is not the case, nor further bake for 2-3 minutes.The cake should be golden brown and rather just rise.When a hill forms (like on the picture), the temperature is too high.
Cool shortly after baking and remove from the form.
Freshly squeezed lemon juice and sugar a thick glaze mix and apply to each cake, allow 2-3 hours to dry.The quantities for the frosting I am very insecure, I'm always feeling down, the frosting should be very thick.Nice evenly it if you simply dips the cakes in the glaze, then a little drain and turn around.

This Japanese page there is a lemon cake test where the best lemon cake.From a "lemon cake team" tested.

Japanese lemon cake with yuzu

Yuzu, the Japanese lemon is an incredibly aromatic fruit, their scent is truly unique: a mixture of powerful lemon/lime with strong grapefruit touch and a little Mandarin, hard to describe because it is really unique. Of course a fruit like yuzu is ideal for all possible candy: cakes, desserts or Wagashi in Kyoto are e.g. yuzu mochi, I would like to try necessarily soon. Because of the wonderful aroma fresh or dried yuzu is a much used spice in the Japanese kitchen Bowl also: in clear soups, of course as dressing salad-like dishes like Sunomono, about Udon noodles sprinkled or various fish dishes.

Unfortunately fresh yuzu lemon with us are hard to get and when, then in a big city in a gourmet or specialties business. Has someone already spotted fresh yuzu Germany? Would really be interested. Other yuzu products are not available until the dried skin, sometimes called the yuzu-ko (yuzu powder). Sometimes it can get yuzu juice in online trading, but often at a price that is simply too high if one considers that bottle juice will never have the intensity of the fresh fruit. Fortunately Yuja-cha there (also yuzu Cha) a yuzu-based "jam" which is really a tea (or rather: a tea which is a jam). These "tea" I had used ever in the cake, but with ume taste, Japanese green Plum (or apricot). This type of tea comes from Korea, there is the thick syrup with hot water mixed and served in the Korean tea ceremony. There are several flavors, yuzu is the classic. This syrup/jam can be used in many sweet things, the taste is really good, just for the "pure" pleasure (e.g. in cr?pes) I find less suitable, in contrast to the plum tea. This is due to the slightly bitter cup of yuzu lemon that is abundant, but if you like the classic English Orange jams, will have his joy also.I like them so much, but Yujacha is well suited for baking.

Lemon cake called remon keki in Japan?, small, aromatic cake as a lemon are very popular, so there are even special baking molds for this. Here is an online store offering it as an example. I get a recipe for such cake over a year ago, unfortunately it was not a particularly gutes-dry, little taste, just boring (now other recipes have accumulated still 4-5). Since that time have I "worked", there were definitely 20 attempts. This huge obsession came partly because because firstly, I absolutely wanted to develop the "perfect" lemon cake (because the lemon forms that I already had), and secondly because my cat prefer like this cake. Any kind of lemon cake is it right to mainly with thick lemon glaze. He was particularly excited from the idea to bake the cake in the shape of a lemon, he always says stick I should even both halves "together", resulting in a "whole" lemon. But only with the yuzu jam is it very good become delicious juicy and lemon, not too sweet.The previous attempts with lemon juice or syrup were not so true. The preparation is not difficult and woe if nobody talk the cake nachbackt…dann anymore to you…

The yuzu there of course at Dae Yang jam, what else should be considered, the rest of the dough.The key to the (almost) perfect lemon cake was ultimately the dough must necessarily several hours more, in the refrigerator overnight rest.Until then, it will be wonderful juicy.With a cup of good tea best yuzu or orange blossom oolong, it really is a real treat.

2 Eggs
70 g butter, melted, not tanned (for melt 90 g)
80 g Hakuriki ko wheat flour
80 g sugar
1 g baking powder
2 Tsp finely grated lemon peel,
1 TL yuzu powder
30 g honey
50 g yuzu jam

Glaze
1-2 El fresh squeezed lemon juice
100 g icing sugar

The eggs should come directly out of the fridge, half an hour before please remove.
Instead of Hakuriki ko also 70 g Weizenmehl(Typ410) and 10 g strength can be used, but the soft flour better.
Because the dough to rest, it is better to use a professional baking powder which only works in the Backoffen here.

The 70 g melted butter requires 90 g, a little more, because the moisture evaporates.To melt the butter over medium heat in a pot until have dropped, then allow to cool the butter milk components to the ground.

Mix flour with baking powder and seven.The eggs in a bowl beat and put up with the sugar slightly frothy.Honey and yuzu deal jam, briefly lemon zest and Yuzupulver embezzled, then.The cooled butter stir, is now important to stir it if the flour is dealt very little.Flour and baking powder in seven and quickly smooth stir with a whisk, no longer with a Elektror?hrstab.

Feed, preferably resealed, and make night in the fridge for several hours over no refrigerator smells in the dough.
The next day the Backoffen to 160 ? C Preheat.Small shapes (muffin molds are suitable, or small boat forms) coating with butter and sprinkle with a little flour.Only about 3 / 4 full moulds with the dough, make no longer.

In the preheated Backoffen medium rail slide and at 160 ? C approx. 15-18 minutes backen.Beim necessarily a baking with water make filled dish in the oven, because of the steam.Bake can vary slightly depending on the oven, here one must be careful, the cake should be not too long in it, otherwise it can be dry.Best make a swab test, it should come out clean after 15 minutes, it is not the case, nor further bake for 2-3 minutes.The cake should be golden brown and rather just rise.When a hill forms (like on the picture), the temperature is too high.
Cool shortly after baking and remove from the form.
Freshly squeezed lemon juice and sugar a thick glaze mix and apply to each cake, allow 2-3 hours to dry.The quantities for the frosting I am very insecure, I'm always feeling down, the frosting should be very thick.Nice evenly it if you simply dips the cakes in the glaze, then a little drain and turn around.

This Japanese page there is a lemon cake test where the best lemon cake.From a "lemon cake team" tested.

Japanese Bento cheesecake

The Japanese love cheesecakes, Japanese ?????? chizu keki. There are some cheesecake customized Japanese taste, these are much easier than ours, and very tasty. My favorite is the souffl? cheesecake, this type is particularly airy and light, unfortunately also complicated the. Before I show the recipe, first this: "Sutikku chizu keki". Sutikku cut means as much as stick or rod of English "stick" the cake is in this form. This recipe is very good and above all very, very good, much easier than our cheesecakes. The soil is restored from I, just pure poured the cheese filling. The recipe is really easy, the cake quite firmly and well preserved, it is ideal for the Bento.
Actually this "the" Bento is cheesecake, I think.I have since few ambitions , develop some sweet recipes for the Bento and/or to put together.

A special feature is important for all Japanese cake: the ovens of the Japanese people are usually very small, the result is much more steam, deep-fried is juicy.The cake here is still properly baked "into the steam", it provides the baking dish in a bowl with water. Basically a bowl should be positioned when baking with water at the bottom of the oven, actually for all cake, non-Japanese.

Cream cheese in General seems to taste the Japanese particularly well, there are very many cakes, desserts and fills with cream cheese, also mochi are filled so often with a fruit in the Middle, "Cream Daifuku" then. Brand "Kiri" which is also available at us the cream cheese is very popular (Yes, the fresh cheese with "kiri, kiri, kiri" song ).I have the recipe from a Japanese site, there are many cake recipes for all types of cheese cake.

The cheese layer should be actually twice as thick, I only noticed after production of the land that I have not enough cream cheese and had to halve the amount.Baked I have it in a small, rectangular 20x20cm baking pan.

Biscuit base
100 g butter cookies
45 g unsalted butter, melted
2 TABLESPOONS sugar
Cheese filling
400 g fresh cheese
120 g sugar
100 g sour cream
2 whole eggs
1 / 2 Vanilla bulkheads
2 TBSP lemon juice
2 TABLESPOONS cornstarch

Preparation:
Preheat the oven to 160 ? C.
Cream cheese and eggs half an hour before cooking from the fridge, they should have room temperature.

Prepare baking pan: the cake is baked in the water, to the shape in a larger baking dish shell is made which is filled with water.If you use a Springform, 1 should necessarily layer parchment paper outside wrapped around the form and in addition 2-3 layers aluminium foil, so that no water can penetrate. Not only a layer using aluminum foil, I tried, and water came through, the cake was Match(brr) then.Wrapping make best until just before baking.
Line the inside of the pan with parchment paper, preferably a little higher so you can easily remove the cake.

First connect the bottom of the cookie:
Give the butter cookies in a plastic bag and crush everything with a rolling pin, it must be not very evenly or super fine.
Melting the butter in a small saucepan, stir biscuit crumbs and sugar.
Distribute as designed with parchment paper, and with the back of a spoon roller.You can bake for 5 minutes in the Backoffen, take out, cool.

Meanwhile prepare the cheese filling: creamy stir fresh cheese with sugar.
Cut the vanilla bulkheads and scrape the mark into the cheese mixture mix.Add sour cream and lemon juice, the mass should be smooth.
The eggs hineinschlagen, mix well after each egg, a little pitch with a whisk/mixer.At the end of the strength seven and mix.
Baking dish on the cookie bottom pour cheese filling in the vorbereitete(mit_Backpapier_aussen_+_Alufolie).

The form in a larger baking dish or bowl, push in the Backoffen (Center) and pour water into the Cup, so that it 1 cm high ist(ungef?hr).
The parchment paper and aluminium foil layers to the page flip so the cake can Tan (I did not, forget).

Bake at 160 ? C for 1 hour.The cake should get slightly golden-brown surface and must be no longer liquid.Then turn off the heat and 40 minutes in the Backoffen leave the cake, then take out, and let cool.
After the cake is completely cooled in the refrigerator.The cheese cake tastes best if he is well through cooled, even better it will be the next day.
Cut with a sharp knife in the form of rods, other forms are possible.Because the cake is well fixed, you can take scrap it very well in a Bento.
The cake of course suits tea or coffee.

Tip: the ausgekratzte vanilla bulkheads not throw, so you can easily produce vanilla sugar: keep the vanilla bulkheads pieces in a well stoppered glass with sugar.Again collect vanilla bulkhead and add the sugar, so you have a supply of tasty, natural vanilla sugar.
Or, one gathers sliced vanilla bulkhead in this tube, that often these are and keep tightly closed to it in the refrigerator.In production of creams or desserts like Matcha Panna cotta in milk with cooking, so everything flavoured of course.