Sandos - Japanese Fruit Sandwich
Discover the Delight of Patterned Japanese Fruit Sandos! Indulge in the whimsical world of Japanese fruit sandos with an extra special twist! These delightful treats feature a light and fluffy cake exterior decorated with colorful patterns, making them as visually appealing as they are delicious. Inside, mascarpone cream cradle fresh strawberries and kiwis, creating a burst of fruity sweetness in every bite. Perfect for picnics, tea parties, or a charming dessert, these patterned sandos add a dash of fun and flavor to any occasion.
Ingredients:
Pattern Batter
35g egg whites
35g cake flour
35g icing sugar
35g butter
1-2 drops of red, bright green, forest green, and brown food coloring
Main Batter - Part 1
2 large egg yolks
25g caster sugar
50ml water
30ml vegetable oil
1.5 teaspoons vanilla paste
60g cake flour
Main Batter - Part 2
3 large egg whites
25g caster sugar
Filling
300ml whipping cream
1 teaspoon vanilla paste
30g icing sugar (adjust to taste)
Strawberries and kiwis
Yields 4 triangle sandwiches
Note: 1 color pattern uses 7g of egg whites, cake flour, icing sugar, and butter. Adjust according to pattern.
Instructions:
1. Prepare a 10x10 inch baking pan and template. Use parchment paper larger than the 10-inch baking pan, ensuring the sides are at least 1.5 inches high to prevent the paper from collapsing into the batter. Crease the edges and fold the corners together to line the tin, or use reusable baking mats cut to fit the 10-inch pan. Place the template under the parchment paper.
2. Prepare the pattern batter. Measure the pattern ingredients and mix well together in a small bowl with a rubber spatula. Add 1-2 drops of gel colors to achieve your desired depth of color. Mix well to create a paste for piping. This design requires 6 colors, so divide the batter accordingly. Fill into piping bags.
3. Trace the pattern. Once the pattern is complete, rest and chill in the fridge while you make the main batter.
4. Make the main batter - Part 1. Whisk the egg yolks and caster sugar until the mixture is lighter in color. Add the water, oil, and vanilla paste, and mix well together. Sieve in the cake flour and mix the batter really well so that it is thickened and ribbon-like.
5. Main batter - Part 2. Whisk the 3 egg whites until foamy, then gradually add the caster sugar and whip until stiff peaks form. Add the egg whites in 3 parts and keep folding with a spatula until smooth and runny.
6. Pour the smooth cake batter onto the chilled patterned baking pan. Smooth out the batter to the edges with an offset spatula. Tap the pan on the worktop a few times to release air bubbles. Bake in a preheated 170°C oven for 12 minutes on the middle shelf.
7. Flip the cake out of the pan onto a clean sheet of parchment paper as soon as it comes out of the oven. Immediately peel the parchment paper off the cake roll to reveal the beautiful pattern. Cover the pattern side with a fresh parchment sheet and tea towel. Slide this onto a wire rack to cool.
8. Once cooled, cut the cake into 4 even squares.
9. In a bowl, combine the whipping cream, vanilla paste, and icing sugar. Beat until smooth and creamy. Place the cream in a piping bag.
10. Wash and slice the strawberries and kiwis.
11. Take one piece of cake and spread a generous amount of the whipped cream on one side. Pipe more on the diagonal so the fruits can sit on top.
12. Arrange strawberries and kiwis on top of the whipped cream.
13. Place another piece of cake on top to form a sandwich. Press gently to secure.
14. Repeat the process with the remaining cake pieces, whipped cream, and fruit.
15. For best results, wrap the assembled cake sandwiches in plastic wrap and refrigerate for at least 2 hours before serving. This helps firm up the cream and meld the flavors together.
16. Use a marker to mark the diagonal as a guide to cut the sandwich in half to reveal the pretty fruits.
17. Remove from the refrigerator, unwrap, slice, and serve.
Enjoy!