A Quick Summer Dessert – The Hanazono Flower Jelly Cake

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Japan has a centuries-old history of jellies being a part of their dessert spread. In fact, the usage of gelatin in dessert making is so old that the Japanese now consider jelly desserts a part of their culture. Gelatin has recently been replaced by a seaweed extract called Agar-Agar, but the jelly cakes and desserts remain an intrinsic part of their daily lives.

If you are a social media user, you might have come across the beautiful glass-like dome-shaped structures that seem to have flowers embedded in them. Those, in reality, are jelly cakes, or as the Japanese call it, Hanazono cakes. They look beautiful, with edible flowers that seem to be floating in transparent jelly on a white jelly base.

The best part of it is that it takes no more than ten minutes to perform the preparatory steps. It takes hours for the jelly to set, but the preparation is effortless and super-easy, even if cooking is not really your forte. This is a great choice of dessert for summers, when you are craving to satisfy your sweet tooth but want to eat something light. The Hanazono flower jelly cake is mostly water, so you are tricking your body into feeling satisfied while hydrating yourself as well. It is also an amazing dish to present to your guests or make for a loved one’s birthday. Imagine the delight when they see beautiful flowers blooming from their cake; that would certainly be an unexpected gift!

The Hanazono cake consists of two layers – the upper transparent layer made from white wine with flowers suspended in it, and the lower yogurt and cream based layer.

For the top layer, you will need –

•   White wine – 2/3 cup

•   Water – ½ cup

•   Sugar – 4 ½ tablespoons

•   Gelatin powder – 2 teaspoons

•   Loose edible flowers

•   Blueberries and/or herbs (optional)

For the bottom layer, you will need –

•   Plain yogurt – 2/3 cup

•   Gelatin powder – 2 teaspoons

•   Milk – 5 tablespoons

•   Heavy cream – 2 ½ tablespoons

•   Honey – 3 tablespoons

•   Lemon juice – 1 tablespoon

Recipe

To begin, you must prepare the gelatin mixtures for both layers separately in two small bowls. In each bowl, add 2 tablespoons of gelatin to 2 tablespoons of water and mix well. Now, keep them aside; we’ll come back to them later.

In a microwaveable bowl, pour the white wine and heat for 2 minutes at 600 watts. Transfer the gelatin mixture from one of the bowls into this. Add the sugar and stir until the gelatin is completely dissolved. Add half a cup of water and stir it well.

Pour this mixture into a 7-inch ring mold such that it covers one-third of it. Arrange the edible flowers into it. Refrigerate for at least an hour so the jelly sets.

After an hour, place the blueberries and herbs on top of the jelly layer. If you don’t plan on adding anything extra, no problem. Pour the prepared white wine mixture to cover two-thirds of the mold. Refrigerate for another hour.

Before you remove the mold at the end of the second hour, it is time to prepare the final layer of your Hanazono jelly cake. In a microwaveable bowl, add the milk and heavy cream. Whisk them to combine well and microwave it for 1 ½ minutes at 600 Watts. Add the gelatin-water mixture and dissolve it completely.

In a separate bowl, add the yogurt, honey, and lemon juice. Whisk it thoroughly and make sure there are no clumps. The mixture must be very smooth. Pour this mixture into the creamy gelatin solution and stir well. Pour it into the mold to cover the remaining one-third and let it set in the fridge for a minimum of two hours. Once it has completely set, invert it on a plate and voilà, your beautiful Hanazono cake is ready!

There are a lot of beautiful edible flowers to choose for your Hanazono flower jelly cake such as rose, lavender, hibiscus, and zucchini flowers. Including more than one variety of flowers gives the cake a gorgeous contrast of colors, making it an exquisite treat for the eyes as well. If you do not have edible flowers, you can always replace them with fruits. Berries are the most commonly used alternatives, but you can use any fruit with soft, fleshy pulp such as kiwi or mango. Herbs such as mint and chervil can also be included to give it a mild, pleasant flavor. To give the original recipe a twist of flavor, you can add a few drops of lavender or vanilla essence to any one layer. It won’t affect the transparency or color, but will add the appetizing aroma of the essence of choice to your Hanazono cake.

This quick recipe for the Hanazono cake is one of the best ideas for times when you have to quickly whip up something sweet and refreshing on a busy, hot day. It is simple and not over-the-top, but elegant nonetheless. It requires no additional presentation like whipped cream or icing; its contrasting colors can dazzle on their own.

Print Recipe

Since summer is already here, try out this gorgeous recipe. All it requires is a few minutes of your efforts and some hours of sitting in the fridge. Follow the recipe, add whatever edible flowers and fruits you have, and be ready to have your mind blown!

Tried making this jelly cake? Rate my recipe below!

What is your favorite summer dessert dish?