Raindrop Cake

The most unusual Japanese delicacy from the water! Raindrop cake is not traditional, it was invented in Japan as an alternative to high-calorie desserts. It looks very much like a large drop of water, it tastes absolutely neutral. It is served with maple syrup and soy flour.

katushafin

Recipe author

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Composition / ingredients

servings:

Mineral water (without gas)

250

Agar-agar

Soy flour

Maple syrup

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 1 g

Fats 0 % 0 g

Carbohydrates 75 % 3 g

28 kcal

GI: 67 / 33 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a Raindrop Cake? Prepare the products. Take mineral water, but not carbonated. In general, water from the filter is also suitable, the main thing is that it is delicious. Agar-agar should not be replaced with gelatin. Firstly, gelatin will give the dessert a specific taste, agar does not have it. Secondly, this dessert is specially created for vegans, and agar, unlike gelatin, is of vegetable origin. Instead of soy flour, I took almond flour.
Step 2:
Agar-agar fill with water, mix. It is practically insoluble in cold water, for this it must be heated. In this recipe, agar is not left to swell, it is not critical.
Step 3:
Put a saucepan with agar on a small fire. While stirring, bring it to a boil.
Step 4:
Agar, unlike gelatin, is not afraid of boiling. Boil it for 3-4 minutes. During this time, it will completely dissolve. Then turn off the heating, and cool the solution a little. But remember that agar begins to harden already at 40 degrees.
Step 5:
Take some round-shaped dishes, then the cake will turn out very similar to a drop. I found a cup with a perfect surface. Pour the mass into it. For final stabilization, put the cup in the refrigerator. At this stage, you can add berries or fruits to the cake. Do not put them in too hot a solution, but do not wait for the start of solidification.
Step 6:
Before serving, fry the flour in a frying pan until golden brown. Dessert is served with flour and sweet maple syrup.

A very unusual dish! Before cooking, I watched a lot of videos, and, for almost everyone, the drop turns out to be cloudy. It's because of the agar, we have it for sale. My cake is also a little muddy, but not critical, I achieved the "wow" effect with it) There is nothing to say about the taste - water in the form of jelly. But at the same time it is pleasantly refreshing, and with maple syrup and flour it becomes even delicious!

Before adding agar, pay attention to its marking. The numbers on the package, for example 600, 900 or 1200, indicate the strength (elasticity) of the resulting gel. The higher this figure, the denser the jelly will turn out.
Always keep in mind that the proportions of agar-agar indicated in the recipe are relative, since the result is influenced not only by the strength of the gel (figures on the package), but also by the quality of agar-agar, as well as the amount of sugar and acid in the dish. In order not to make a mistake and get the desired result, it is recommended to make a test.
To do this, take 1 tablespoon of a ready-made, but not yet cooled dish, and place it in the freezer for 1 minute. If the jelly turned out to be of the desired consistency, then the proportions are observed correctly. Otherwise, it is necessary to thicken or, conversely, dilute the dish.

An open bag with agar-agar can be stored for a long time, but it must be checked before use, since due to sunlight and air ingress, agar may lose its gelling properties.