A collaboration with Choya Umeshu saw a twist on the classic European Black Forest Cake at Black Star Pastry during September 2017: the Japanese Forest Cake ($10.00).
The Japanese Forest Cake uses unique ingredients from Japan –
Built to look like a divot of the forest floor, the Japanese Forest Cake is made of layers of hojicha (roasted tea) sponge, CHOYA confit ume fruit (Japanese plum), ume liqueur infused cream, garnished with matcha moss, leaves and bark of dark chocolate, as well as whole confit ume fruit.
The flavours of ume and chocolate dominate in this cake, with the plum flavour coming through pleasantly with a mild alcoholic note in the cream, while the segments of confit ume add pops of acidity and freshness that cut through the cream. Beyond the lightness created by the cream and ume, the subtle flavours of the hojicha sponge and the matcha moss are overwhelmed by the intensity of the dark chocolate, unfortunately, although it does balance the sweetness in the cream. Perhaps the use of less dark chocolate would have allowed the tea flavours to shine through and serve more than a decorative role. Overall, it’s an enjoyable cake.
Blackstar Pastry is located at Kinokuniya, Level 2, The Galeries, 500 George Street, Sydney NSW 2000.