Sakura Cream Crisp

Overview

The first time I saw the cherry blossom cream crisp, I felt amazing. Desserts made with cherry blossoms are not only elegant and charming, but also have a faint floral fragrance, which always makes them taste special.

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Ingredients

Steps

  1. The materials are all weighed and prepared. Soak the salted cherry blossoms in warm water in advance. (I soaked it one night in advance so that the petals would be more open)

  2. Melt butter over water. While the butter is melting, prepare the other ingredients.

  3. Sift the powdered sugar into the whipped cream and stir evenly. (My powdered sugar was a little lumpy, so I sifted it. If there are no lumps, you can do it without sifting.)

  4. Pour the egg whites into the cream paste in three batches and mix evenly. The egg whites don’t need to be beaten.

  5. Sift the flour into the butter paste and stir evenly.

  6. Pour the melted butter into the butter paste and stir evenly.

  7. Let the buttercream sit for 30 minutes.

  8. Line a baking sheet with parchment paper and brush with butter or olive oil.

  9. An ordinary household spoon takes half a spoonful of cake and spreads it evenly with your fingers, enough to hold the cherry blossoms. (If you have a tile mold, it will be more convenient.) Place cherry blossoms on each pancake.

  10. After preheating the oven to 180 degrees, bake the middle and lower layers for about 7 minutes. The specific time depends on whether the edges of the cake are burnt and the degree of coloring on the surface of the cake. If you want a curved shape, roll it out with a rolling pin while it's hot after baking.

  11. Finished after cooling. My mother likes to eat soft pancakes, so I took out a portion of the pancakes as soon as they were baked. My daughter likes to eat crunchy ones, so I left the other part to bake in the oven for a while. After baking, I kept it in the oven until it was not hot and took it out when it was still a little warm.