De-salt the salt preserved sakura blossoms for garnishing and then pat dry with a paper towel. Divide the sakura an for the cake filling into six portions, roll into balls and flatten into disks.
(Egg yolk batter) Mix the egg yolks and sugar with an electric whisk. When it becomes white, slowly drizzle the unroasted sesame oil while mixing.
Add the milk and mix. Then sift the cake flour and add to bowl. Mix with a rubber spatula.
(Meringue) Add the sugar to the beaten egg whites in 3 parts. Whip the mixture thoroughly with each addition to make a meringue with soft peaks.
Add half of the meringue to the egg yolk batter along with the liqueur and mix. Then add the remaining half of the meringue and gently mix.
Grease the mold with oil (not included) and fill each molds halfway with the batter. Place the sakura an on top.
Pour batter over the top to make a lid over the sakura an. Bake in a preheated oven at 170℃ for 30 to 35 minutes. Check doneness by inserting a bamboo skewer through the middle.
Turn the mold upside down and leave to cool. Let the collected condensation evaporate. Remove from the mold.
(Sakura cream) Whip the heavy cream, sakura an, and red food coloring together. Add the sakura liqueur and mix.
Put the whipped cream into an icing bag and pipe over the sponge cake layer. Lay the sakura flower for garnishing on top.
It looks like this when cut in half.
