Kinako Cake with Kuromitsu Ice Cream
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Kinako Cake with Kuromitsu Ice Cream
Pastry Chef Kei Hasegawa of Sashi – Manhattan Beach, CA
Adapted by
January 2010
Yield: 12 Servings


Kuromitsu Ice Cream:
1000 grams milk
350 grams cream
150 grams kuromitsu*
120 grams egg yolks
180 grams sugar
75 grams dextrose powder
80 grams milk powder
8 grams stabilizer

Kinako Dacquoise:
200 grams egg white
90 grams granulated sugar
70 grams powdered sugar
100 grams almond flour
36 grams cake flour
55 grams kinako powder*

Kuromitsu Jelly:
500 grams water
100 grams Japanese black sugar
4 gelatin sheets

Soymilk Cream:
900 grams heavy cream
400 grams soy milk
140 grams sugar
4 gelatin leaves, softened in water

Kinako White Chocolate Cream:
240 grams white chocolate
35 grams kinako powder
150 grams milk
100 grams cream
 60 grams egg yolks

White Chocolate for Spray:
500 grams white chocolate
500 grams cocoa butter

Assemble and Serve:


For the Ice Cream:
Combine milk, cream, kuromitsu, and egg yolks in a sauce pan over medium-high heat. Once the mixture reaches 115°F, add the remaining ingredients and heat this up 185°F. Strain the mixture through a chinoise and cool. Refrigerate for at least 24 hours before making ice cream. Follow the manufacturer’s instructions to make ice cream. Store in freezer.

For the Dacquoise:
Preheat the oven to 350°F. In a bowl of an electric mixer, whip the egg whites until they are stiff, but not dry. Slowly sprinkle in the granulated sugar while whipping. Continue whipping to stiff peaks. In a separate bowl, mix the rest of the ingredients. Add a third of this dry mixture to the meringue and fold gently. Repeat until entirely incorporated. Spread the dacquoise on a sheet pan lined with parchment paper and bake for 8 minutes. When finished remove from the oven and allow to cool.

For the Jelly:
Combine water and Japanese black sugar in a saucepan over medium heat. Bring mixture to a boil, then cool down to 175°F. Add softened gelatin and mix to dissolve completely. Strain and pour in an even layer onto a baking tray. Refrigerate to set.

For the Soymilk Cream:
Whip the cream to soft peaks. Combine the soy milk and sugar in a saucepan over medium-high heat. Bring mixture to 160°F. Mix in the softened sheets of gelatin. Cool this mixture to 85°F before folding in whipped cream.  

For the White Chocolate Cream:
Melt the white chocolate over a bain marie. Remove from heat and add the kinako powder. Combine milk and cream in saucepan over medium-high heat and bring to a boil. Remove mixture from heat and add some to egg yolks to temper. Add this mixture back to saucepan and bring it up to 185°F. Pour this over the white chocolate and mix with an immersion blender.

For White Chocolate Spray:
Melt the white chocolate and cocoa butter in a bain marie and put into a spray container. Reserve.

To Assemble and Serve:
Put kinako dacquoise in a 9-inch by 9-inch by 3-inch square cake mold. Top with kinako white chocolate cream and refrigerate to set, at least 3 hours. Once the bottom is set , pour the soymilk cream on top and freeze. Cut into 2-inch by 2-inch squares and spray with white chocolate mixture. Brush the plate with kuromitsu and top with kinako cake. Place a square of kuromitsu jelly on top of the cake and serve with a scoop of kuromitsu ice cream.

*Kinako is roasted soy bean powder and kuromitsu is a dark Japanese syrup, both of  which can be found in Asian specialty markets.