Cake

Toasted Cereal Cake with Brown Butter Hojicha Carmel and Crumble

Maya Erickson
TOTAL TIME 6 Hours
YIELD 1 Cake

Cereal Mix Ingredients

5 Total
  • 1/2 Cup (85g) Buckwheat
  • 1/2 Cup (100g) Millet
  • 1/2 Cup (85g) Quinoa
  • 1 Cup (100g) Oats
  • 11 Cups (2,725g) Water

Cereal Cake: Ingredients

8 Total
  • 3 (150g) Eggs
  • 1 Cup (200g) Brown Sugar
  • 6 tbsp (85g) Butter
  • 1 Cup (290g) Milk
  • 2 Cups (328g) Mochiko Flour
  • 1 tsp (5g) Baking Powder
  • 1lb (500g) Cereal Grain Mix
  • 1 tbsp (16g) vnlla Pure Vanilla Extract

Brown Butter Hojicha Caramel Ingredients

7 Total
  • 1 Cup (200g) Sugar
  • 1/2 Cup (125g) Water
  • 1/3 Cup (90g) Brown Butter
  • 1/2 Cup (120g) Heavy Cream
  • 2 tbsp (10g) Hojicha
  • 1 tbsp (15g) Salt
  • 1 tbsp (16g) vnlla Pure Vanilla Extract

Hojicha Custard Ingredients

8 Total
  • 3 3/4 Cup (1000g) Milk
  • 2 tbsp (10g) Hojicha
  • 1/2 Cup (113g) Sugar
  • 10 Egg Yolks
  • 1/3 Cup (74g) Sugar
  • 1/3 Cup (65g) Cornstarch
  • 1 Stick (113g) Butter
  • 2 tbsp (34g) vnlla Vanilla Extract + Spice

Brown Butter Streusel Ingredients

6 Total
  • 3/4 Cup (100g) AP Flour
  • 1/4 Cup (60g) Brown Sugar
  • 1/4 Cup (70g) Brown Butter
  • 1 tsp (5g) Salt
  • 1 tsp (4g) vnlla Pure Vanilla Extract
  • 2 tbsp (10g) Hojicha

Cereal Mix

  1. Combine all ingredients in a large pot and cook on a low heat until all grains are soft and tender. Approximately 30-45 minutes. 

Cereal Cake

  1. In a small pot brown your butter, remove from heat and let cool.

  2. Whisk together eggs, brown sugar, brown butter and milk.

  3. Combine the mochiko, baking powder and salt.

  4. Whisk into the wets.

  5. Fold cereal into the batter.

  6. Spray a half sheet pan with cooking oil. Line with parchment and spray the parchment with cooking oil. 

  7. Pour in the cake batter and smooth.

  8. Bake at 325 until brown. 40-45 minutes. 

Brown Butter Hojicha Caramel

  1. Infuse hojicha tea into your cream for 10 minutes in a small pot and then strain.
  2. Combine your sugar and water in a pot and caramelize to a deep amber.
  3. While the sugar is caramelizing gently warm your butter and cream.
  4. Add slowly and carefully to the sugar when it is ready.
  5. Season with salt and add vnlla Pure Vanilla Extract.

Hojicha Custard

  1. Combine milk, hojicha, vnlla Vanilla Extract + Spice and first measure of sugar in a pot and bring to a low simmer.
  2. Combine your second measure of sugar, eggs and cornstarch in a mixing bowl and whisk to combine.
  3. When your tea is infused, gently temper some of the warm cream into your yolks and return the mixture to the pot.
  4. Cook, while whisking constantly, until thickened and smooth.
  5. Whisk in your butter, strain and chill.

Brown Butter Streusel

  1. Combine all ingredients in a mixing bowl and mix well.
  2. Bake on a sheet tray at 350 until golden and crunchy.
  3. Crumble or break apart to desired texture once cool.

Assembly

  1. To plate dessert, cut your cake into desired shape, pipe or scoop some custard on top, spoon some caramel sauce next to the cake and top with crumble.
VNLLA IN THIS RECIPE
Three vanilla extract bottles with lemon, orange, and spice flavors
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