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Houjicha Black Forest Cake

95 DEGRES ART CAFE
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NIKO NEKO

"I am a culinary art degree graduate, I would say getting my hands dirty is my passion. Spending 2 years in France as a trainee have made me realise how much i love creating dishes that puts a satisfactory smile on the consumer's expression. To make my dream of running my own food and beverage business and fulfill my passion, I decided to emerge myself in the coffee culture in Melbourne, Australia. I spent a year trying out different cafes, attending coffee and barista courses to widen my knowledge on coffee.

95 Degrés Art Cafe is founded on the November of 2015, grand opening on 25 December 2015. Located on The First Floor of Lot 112, Jalan SS15/4B, 47500 Subang Jaya. We are proud to say that we make everything from scratch using only the freshest and best quality ingredient.

We are an Australian inspired coffee shop that serves all day brunch ranging from breakfast, main course, sandwiches, soup & salad to pastas. We offer a wide variety of food to cater to all the needs. We redesign our menu every quarterly presenting new dishes. Signature Dish: Aussie Baked Eggs, Stuffed Chicken Roll, Sous Vide Miso King Salmon. Signature Dessert: Watermelon Strawberry Cake"

Chris Chaw

Founder of 95 Degres Art Cafe

Instagram: 95degres.artcafe
Email: [email protected]

Interview with Chris Chaw of 95 Degres Art Cafe

What is the most rewarding part of being a baker/pastry chef ?

Seeing the smile from people that tasted my pastries or cakes motivates me and gives me more reason to continue being a baker.

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What is the most rewarding part of being a baker/pastry chef ?

Seeing the smile from people that tasted my pastries or cakes motivates me and gives me more reason to continue being a baker.

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What is the most difficult part of being a baker/pastry chef?

I would say assembling new ideas or coming up with recipes on my own. Even though these are the things I found difficult, I also enjoy doing them as challenges that fuel my passion!

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What are some of your favorite flavor combination?

I would say anything citrus and creamy. For example the combination of grapefruit ganache and Creamy Matcha Mousse would be the perfect balance of flavour for me.

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What do you think of experimenting with new ingredients?

It is fun! Always love experimenting with new ingredients

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Share with us how did you come out with the idea of your Houjicha creation for this project?

I decided to do something classic with a different approach, as I love the classic Black Forest. By adding in some surprise element, Houjicha is a Japanese element, so I decided to go with a Japanese Twist.

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What do you think of TSUBAKI / Houjicha? How did TSUBAKI / Houjicha work well with your creation? 

The Houjicha ground is definitely superb! From texture to taste, it worked wonderfully.

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Motivational message to inspire people out there to start baking.

I think the only message I have is "IF you don't start somewhere, you will never succeed.

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What is the most difficult part of being a baker/pastry chef?

I would say assembling new ideas or coming up with recipes on my own. Even though these are the things I found difficult, I also enjoy doing them as challenges that fuel my passion!

What are some of your favorite flavor combination?

I would say anything citrus and creamy. For example the combination of grapefruit ganache and Creamy Matcha Mousse would be the perfect balance of flavour for me.

Image
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What do you think of experimenting with new ingredients?

It is fun! Always love experimenting with new ingredients.

Share with us how did you come out with the idea of your Houjicha Black Forest Cake for this project?

I decided to do something classic with a different approach, as I love the classic Black Forest. By adding in some surprise element, Houjicha is a Japanese element, so I decided to go with a Japanese Twist.

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What do you think of TSUBAKI / Houjicha Powder? How did TSUBAKI work well with your creation? 

TSUBAKI / Houjicha ground is definitely superb! From texture to taste, it worked wonderfully.

Motivational message to inspire people out there to start baking.

I think the only message I have is "IF you don't start somewhere, you will never succeed"

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Recipe

Houjicha Black Forest Cake

by 95 Degres Art Cafe

Houjicha Sponge
Makes 8 x 8 inch using square mould

Ingredients

6 nos eggs
40 g vegetable oil
120 g cake flour
120 g caster sugar
100 mL milk
2 tbsp TSUBAKI / Houjicha powder

Umeshu Infused Cream:

Ingredients

500 mL whipping cream
3 tbsp icing sugar
100 ml umeshu (Japanese plum liquer - CONTAINS ALCOHOL) 
2 nos ume (Japanese plum) confit (chopped)
150 g blueberry (cut into half)

Method For Houjicha Sponge Cake

  1. Microwave milk & houjicha together for 30 sec. Stir well & strain.
  2. Separate egg yolk & white.
  3. Use a big stainless bowl whisk egg yolk & vegetable together. Add houjicha mixture & stir well.
  4. Fold in cake flour.
  5. Meanwhile, prepare meringue (egg white & sugar) to mid hard peak.
  6. Fold in meringue into the houjicha mixture (do not over fold).
  7. Baked in over for 180°C for 40 minutes.

Method For Umeshu Infused Cream

  1. Pour whipping cream in mixing bowl & shift in icing sugar. Whisk in medium high speed.
  2. Slowly add in umeshu.
  3. Fold in umeshu confit.

Method To Assemble

  1. Evenly cut the houjicha sponge into 3 layers.
  2. Layer with houjicha sponge, follow by umeshu cream & top with blueberry.
  3. Garnish with good quality tempered belgium dark chocolate.
  4. Chill in chiller for minimum 4 hours before serving.

SHOP TSUBAKI / HOUJICHA POWDER HERE

TSUBAKI / HOUJICHA POWDER

Start Baking Your Houjicha Black Forest Cake Today With TSUBAKI / Houjicha Powder.

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Start Baking Your Houjicha Black Forest Cake Today With TSUBAKI / Houjicha Powder.

SHOP NOW