For most people, home baking has become a distraction amid the crisis we’re facing. From simple cookies and mug cakes to more complex no-bake banana breads and cinnamon rolls, you’ve probably seen them all over social media and even tried recreating some. But is this where the ultimate bake-off ends? Japanese pop-up restaurant owner and photographer Hiroya Tsunekawa thinks otherwise as he posted his self-made rainbow milk gelatin cake recipe on Twitter.
作るの楽しくて見た目もグッドな牛乳消費レシピ、こんなのどうだろう…変わった材料いらなくて好きな色の組み合わせ考えるのも楽しい…喉越しつるんな食感とミルキーな味で無限に食べれます…100%ジュースとかで作っても良き… 作り方は下にのせます。 pic.twitter.com/Gvkdcqw7Nq
— tsunekawa/旅する喫茶/クリームソーダ職人 (@tsunekawa_) March 14, 2020
The cake looks pretty difficult to recreate, doesn’t it? But it’s actually easy as you can make this in about 30 minutes. Plus, it only requires five ingredients: agar powder (4 g), water (150 ml), milk (300 ml), sugar (60 g) and shaved ice syrup or fruit juice (20 ml). The recipe is originally in Japanese though, so we translated it for your convenience.
Mix agar powder, water and sugar in a heated pot and leave it to boil. Turn off the heat, combine milk with the agar mixture and let it cool. Once cooled, put it inside the fridge to settle. This will serve as the base of your cake.
Next step: Create another agar mixture but use shaved ice syrup or fruit juice instead of milk. Store your mixture in the fridge to harden. Repeat this process depending on how many colors you want.
Once your colorful mixtures turn solid, cut them into cubes and arrange them on top of the milk gelatin base. This will create the prism effect on your cake. Don’t forget to pour clear agar mixture on your cake to keep all layers intact. Store it in the fridge to solidify.
Some of his followers also shared their own versions of Tsunekawa’s prism cake.
We made some at the farm 🙂 pic.twitter.com/PulR1DebfX
— Baby Micro (@micropharms) April 9, 2020
Two-tone prism cakes look just as good as the rainbow ones.
作ってみました✨✨ pic.twitter.com/bASbRfDunw
— 笑来(ﾆｺﾗ) (@_0nico) March 20, 2020
Besides this customizable gelatin cake, Tsunekawa is also known for his cream sodas. You can check his profile here if you wish to follow more of his works and recipes.
Header photo courtesy of Hiroya Tsunekawa on Twitter
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Read more:
10 no-bake dessert recipes for your quarantine sweet cravings
Remaking the ice candy of our childhood at home sans plastic
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Writer: KLEO CATIENZA
