Hojicha Cake


Working Method

Almond Sponge
  • Mix all ingredients except egg white and sugar with paddle until homogenous.
  • In another mixing bowl, whisk egg white and sugar until soft peak foam; fold it into the cake batter.
  • Spread evenly on a baking tray, bake at top 210°C and bottom 180°C for 12-15 minutes. 

Royaltine Base
  • Mix well all the ingredients.

Hojicha Whipped Ganache
  • Warm the whipping cream (1), glucose and trimoline together, add hojicha powder and mix well; followed by Belcolade Selection Lait CT and gelatine mass, mix well using hand blender.
  • Add whipping cream (2) and mix well using hand blender.
  • Keep in the chiller overnight. 

Hojicha Mousse
  • Warm the whipping cream, pour onto Belcolade Selection Lait Selection CT, add in melted cocoa butter and hojicha powder, mix well using hand blender.
  • Cool the mixture down to 30°c.
  • Whip the whipping cream to soft peak.
  • Fold the whipped cream into mixture, followed by melted gelatine mass.

Hojicha Glaze
  • Bring water, sugar, glucose, and condensed milk to a boil.
  • Pour into Belcolade Selection Blanc Cacao Trace, hojicha powder and gelatine mass, mix well using hand blender.
  • Keep it in the chiller overnight.
  • Reheat and use it at 23 – 25°C.

  • Use a desired cake ring to chop out the almond sponge.
  • Whip the hojicha whipped ganache until stiff peak.
  • Spread a thin layer of royaltine base on top of the almond sponge, followed by another layer of hojicha whipped ganache, sandwich with another piece of almond sponge. Freeze.
  • Pour the hojicha mousse into a desired silicone mould, followed by the assembled almond sponwge. Freeze.
  • Demould the cake and glaze it with hojicha glaze.
  • Decorate as desired.

About this recipe

Complexity level:  


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