How to Bake a Asian (Korean/Japanese/Chinese Style) Cream Fruit Cake?

Question

Hi,

Does anyone have recipe on how to bake a korean/japanese/or chinese style cream fruit cakes that you can buy at an asian bakery?

Thanks.

Answer 1

Are you talking about this:

http://www.paris.co.kr/baguette/pati/pati01.html?menu1=2&menu2=4&order=1

It's Korean, and called a "Sseng Cream Cake" (literally, fresh cream cake), topped with fresh fruit. I have the recipe, however, it's in Korean. If you would like me to translate, feel free to ask. Here's the website:

http://www.bakeryzone.co.kr/class/content.asp?idx=12

Hope that helps!

Answer 2

This Site Might Help You.

RE:
How to Bake a Asian (Korean/Japanese/Chinese Style) Cream Fruit Cake?
Hi,

Does anyone have recipe on how to bake a korean/japanese/or chinese style cream fruit cakes that you can buy at an asian bakery?

Thanks.

Answer 3

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Answer 4

Chocolate cake

Answer 5

Japanese Fruitcake with Filling
Ingredients
1 c Butter,at room temperature
2 c Sugar
4 Eggs
3 c Flour
1/2 ts Salt
3 ts Baking powder
1 c Milk
1 tb Orange rind,grated
1 ts Vanilla
1 ts Allspice
1 ts Ginger
1/2 c Raisins
1/2 c Pecans,chopped
1 tb Flour
1 1/2 c Coconut,grated
Candied cherries (opt)
For fruit filling:
2 tb Flour
1 Juice of 3 lemons
1 c Sugar
1 cn Pineapple (20 oz)
2 Egg yolks
1/2 c Pecans chopped
Directions
1.Preheat oven to 350'F.
2.Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture.
3.Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans.
4.Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batter into remaining third pan.
5.Bake layers at 350'F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool.
6.When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired.
7.For fruit filling: pineapple should be crushed & drained. Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.
Serves 8 people

Answer 6

Try here:
http://www.japanesefood.about.com/od/japanesedessertsweet
http://www.cake.allrecipes.com/az/japanesefruitcake.asp