Sake Kasu Cake/酒粕ケーキ

Japanese Food
While searching for good ways to use up the sake kasu that I had in the fridge, I found one that sounded good: super easy rich cheesecake with sake kasu and hot cake mix. Despite the title, the recipes does not call for cheese. It says that when baked, sake kasu tastes like cheese. I didn’t think that was true, but I decided to give it a try.
Ingredients for 8 servings:
300 ml milk
100 g sake kasu
100 hot cake mix
60 sugar
2 eggs
3 tbsp salad oil
3 tbsp lemon juice
材 料(8人分)

牛乳 300ml
酒粕(板粕) 100g
ホットケーキミックス 100g
砂糖 60g
卵 2個
サラダ油 大さじ3
レモン汁 大さじ3

1. Microwave sake kasu to soften. Microwave milk. Dissolve sake kasu in milk.
2. Preheat oven to 180oC. Brush mold with oil or place parchment paper.
3. Combine all ingredients and pour into mold. Or, use a blender or a food processor.
4. Bake in oven for 45-55 min.
1. 酒粕を電子レンジで柔らかくする。牛乳も電子レンジで加熱する。酒粕を牛乳に溶かす。
2. オーブンを180oCに予熱する。型に油を塗るか、クッキングシートを敷く。
3. 材料をすべて混ぜて、型に流し込む。またはミキサーかフードプロセッサーを使う。
4. オーブンで45~55分焼く。

I reduced the amount of sugar by half, and I used two frying pans instead of an oven. It turned into a total failure, as you can see below.

Cake in one pan:

Cake in the other. I had to use the toaster oven to bake both for some more time.
For images of better-looking sake kasu cake, click here.

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