Abstract

The purpose of this book is twofold. First, to be able to make delicious pound cakes. The second is to be able to apply and develop the recipes at will.

Pound cake is a relatively easy baked good to make. Pound cake has the ease and versatility to be made as soon as you think of it, combining ingredients that are close at hand and seasonal fruits. But even so, there are still tricks to making it taste good, and even if it doesn't puff up a bit, your own pastry will still taste good, but if it comes out looking like it was baked by a professional, it will be that much more enjoyable to make.

In this book, we have established rules for the amount of flour and sugar when adding ingredients and liquids, and have introduced formulas that are easy to make and trouble-free even for the average home baker. First, we would like you to become familiar with the basic recipe. Then, as the next step, try to arrange it with your favorite ingredients. You may possibly fail at first, but I am sure that the second or third time you try it, it will turn out deliciously baked.

At that moment, your "infinite recipes" will begin. As you experiment with different recipes and different ingredients, you will find yourself grasping the essence of pound cake. It is a feeling that cannot be conveyed in words, but that is precious only to you. Enjoy making pound cake while making the most of the season's bounty.

Table of Contents

1 Add the flour
Chocolate Marble / Chocolate Banana
Matcha and white chocolate ganache / Matcha marble and raspberries
Earl Grey and fig / Chai and white chocolate coating / Hojicha and Dainagon
Coffee and chocolate
2 Add a paste or liquid
Caramel and pear
Hachimi and collided new ginger
Maple Syrup and Apples
Yogurt and dried mango
dark chocolate / chocolate and orange / white chocolate and dried fruit Stollen style
pistachios and American cherries / marron paste and chestnuts in astringent skin / Koshi-an and cherry marbles
3 Add fruits and nuts
Blueberries / Strawberries with cardamom
Lemon / Lemon drizzle cake / Mojito style with lime and mint / Pink grapefruit and rosemary
Kumquat Compote / Apple Tatin Style / Pineapple and Coconut with Basil / Pumpkin with Caramel
Caramelized pumpkin, caramelized banana, baked potato
Orange marmalade / Raspberry jam / Blueberry jam and cream cheese marble / Peach jam sandwich cake
Cake au Fruie / Coffee flavored rum raisins / Dried prunes in tea flavored with cinnamon / Dried persimmon and cream cheese flavored with white miso
Mixed nuts / Walnut and caramel marble / Poppyseed and cream cheese / Pistachio and dried apricot
...etc.

Author’s Information

Confectionery researcher. After graduating from university, she studied French pastry at ``Ile Preux-sur-La Seine'' while working as an office worker, and moved to France after retiring. After completing the advanced confectionery course at LE CORDON BLEU in Paris, she worked as a stage manager at the popular patisserie LAURENT DUCHENE. Since returning to Japan in 2015, she has been running the Western confectionery class SUCRERIES in Kagurazaka, Tokyo. In addition to publishing recipes in books and magazines, the baked goods sold online are so popular that they sell out quickly. In his book, ``It's delicious even if you eat it as is! “Fluffy sponge cakes” and “You can make this and that too!” The most delicious pound-shaped sweets,'' ``Number Cake'' (all published by Shufu to Seikatsusha), ``My First Cookie Can'' (Ie no Hikari Association), and ``Making Lemon Sweets'' (Seibundo Shinkosha).