My friend Erica mailed me a big bag of pickled sakura (cherry blossoms) and I couldn’t wait to try them on my cakes! So last week I used them to decorate my rose and honey cheesecake. The color of my flowers faded a bit too much as I soaked them for too long (I left the house for a few hours after soaking them into water). After consulting my friend, I have included below the correct way of preparing these little cute cherry blossoms.
EC的好友Erica寄了一包鹽漬櫻花給EC，上星期EC便急不及待地要試試這些新玩意弄了個玫瑰蜂蜜芝士凍餅來以櫻花裝飾餅面。EC浸泡櫻花後外出了幾小時，所以櫻花顔色好像有點兒因浸泡過久而變灰。在請教過友人後，EC己將鹽漬櫻花的正確處理方法記在下面了！
No-Bake Rose and Honey Cheesecake
玫瑰蜂蜜芝士凍餅
makes a 5.5 inch square or 6 inch round cake
可做5.5正方形或6寸圓形蛋糕
Ingredients
For the Vanilla Chiffon Cake
40 g cake and pastry flour
2 large egg yolks
25 g canola or vegetable oil
25 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar
For the Rose Cheesecake Filling
125 g cream cheese
70 g milk
1 Tbsp honey
2 Tbsp rose syrup (with petals)
1 tsp rose water
1/16 tsp red yeast rice powder (for coloring purpose, may be replaced with a few drops of red liquid food coloring)
180 g whipping cream
1 Tbsp (9 g) powdered gelatin
30 g water
For the Sakura Jelly
6 to 8 pickled sakura
120 g water, divided
1 Tbsp honey
1/2 Tbsp rose syrup (clear syrup without petals)
1 tsp (about 3 g) powdered gelatin
Notes: The eggs I use are about 50 g each without shells.
材料
雲尼拿雪芳蛋糕
低筋麵粉 40克
大蛋蛋黃 2個
芥花籽油或菜油 25克
牛奶 25克
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋白 2個
細砂糖 30克
他他粉 1/4茶匙
玫瑰芝士餡
忌廉芝士 125克
牛奶 70克
蜜糖 1湯匙
糖玫瑰/玫瑰醬(連花瓣) 2湯匙
玫瑰水1茶匙
紅麴粉 1/16茶匙 (調色用，可用幾滴紅色色素代替)
淡忌廉 180克
魚膠粉 1湯匙 (約9克)
水 30克
櫻花啫喱面
鹽漬櫻花 6-8朵
水 120克
蜜糖 1湯匙
糖玫瑰/玫瑰醬 1/2湯匙(不連花瓣)
魚膠粉 1茶匙(約3克)
註：EC用的大蛋每隻淨重約50克
Directions 做法
For the Vanilla Chiffon Cake Layer 雲尼拿蛋糕
Place sifted flour in the mixing bowl and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
低筋麵粉過篩放入鋼盆中，將粉往周圍撥成粉牆狀，將油、牛奶、蛋黃及雲尼拿醬倒入粉牆中央，輕手用蛋拂攪拌成蛋黃糊備用。
In another clean mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar and continue beating until soft peaks. Then slowly add 25 g of sugar in batches and continue beating until glossy and firm peaks. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until you see no streaks of white.
取另一清潔的鋼盆放入蛋白，用電動打蛋器將蛋白打至起泡，加入他他粉繼續打至泡泡變細密，分次加糖打至企身，將三分一蛋白霜混入蛋黃糊中充份拌勻，再將麵糊倒進蛋白霜鋼盆中輕手以切拌方法混合至麵糊成均一顔色。
Pour batter into a 6-inch round cake pan and smooth top with a spatula. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Bake in 325°F/160°C preheat oven for 20 to 25 minutes or until a toothpick inserted in the center of cake comes out clean. Invert pan and cool on a cooling rack. Once cooled, unmold cake then slice it to 1/2 inch thick. Keep covered until ready to use.
將麵糊倒入6寸圓模中，用刮刀抹平麵糊表面後將烤模往桌上輕敲幾下敲出較大的氣泡，放入325°F/160°C預熱焗爐焗20-25分鐘或至竹籤插入蛋糕中央取出不沾麵糊，取出倒扣放涼後脱模並切成半吋厚蛋糕片，以保鮮紙蓋好備用。
For the Rose Cheesecake Filling 玫瑰芝士餡
Chill mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
鋼盆及打蛋器配件預先放冰箱五至十分鐘雪凍備用，小碗內放魚膠粉和水拌勻，靜置五分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或放微波爐叮溶備用。
With a food processor, process cream cheese, rose syrup (and its petals), honey, rose water, red yeast rice powder and milk until smooth. Pass mixture through a strainer to get rid of any lumps if necessary. Transfer mixture to a large bowl. Add dissolved gelatin and mix well.
將忌廉芝士、牛奶、蜜糖、玫瑰醬(連花瓣) 、玫瑰水及紅麴粉放入食物處理機打滑後倒進大碗中(如有顆粒可先過篩)，加入魚膠水充份拌匀。
In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Fold whipped cream into the above rose-cream cheese mixture in two to three batches until well combined.
將淡忌廉放在己預先雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀，分兩至三次加進以上的玫瑰忌廉芝士混合物中，用膠刮輕手以切拌手法拌至完全混合。
For the Sakura Jelly 櫻花啫喱面
Rinse pickled sakura under running water to get rid of the salt. Soak them in drinking water for 30 to 60 minutes. Pat dry with paper towel gently. Set aside.
用水先將鹽漬櫻花的鹽份沖走，將洗淨的花浸在飲用水中半至一小時後用廚房紙輕輕印乾水份備用。
Bloom gelatin by mixing it with 1 tablespoon of water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Add remaining water, rose syrup and honey and mix thoroughly.
小碗內放魚膠粉和一湯匙水拌勻，靜置五分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或放微波爐叮溶，加入蜜糖、玫瑰醬(不要花瓣) 及餘下的水拌匀。
To Assemble 組合
Wrap the bottom of the cake ring with plastic food wrap. Trim cake layer so that it is one size smaller than the cake ring then place it on the bottom of the ring. Pour cheesecake filling over the cake layer, making sure the gap is filled. Tap ring on the table counter several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate until set.
慕絲圈先用保鮮紙包底，將蛋糕片修剪成比慕絲圈小一點的形狀後放在慕絲圈底部，倒入玫瑰芝士糊(注意邊緣位置亦要填滿，輕敲幾下釋出大氣泡，抹平後放入雪櫃雪實。
Remove chilled cake from the fridge. Place sakura on top then pour sakura jelly mixture over the chilled cake. Arrange the shape of the petals with a toothpick. Chill until jelly is firm. Unmold cake and serve.
從雪櫃取出蛋糕，放上櫻花後倒入啫喱水，用牙籤整理花形，放回雪櫃雪至啫喱面凝固後可脫模享用。
I poured the leftover rose-cream cheese filling into three little glasses and decorated the top with sakura and clear jelly.
EC把剩餘的芝士糊倒在三個小杯中，表面以櫻花及透明啫喱裝飾。
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