Sakura Cheesecake

Cut strips of soft acetate about 22–25 cm long and 4–5 cm high. Bend each into a heart shape and tape the ends together to hold it. Use these moulds to cut the sponge cake into identical hearts.

Heat 100 ml water with 1 tablespoon sugar, then add about 4 g soaked gelatine and stir until it dissolves completely. Add a few drops of cherry blossom essence, turn off the heat and let it cool.

Whip 150 ml fresh cream with 15 g sugar (add more if you like it sweeter), then slowly pour in the gelatine mixture, stirring well.

Pour the whipped cream mixture over the sponge hearts in the moulds. Refrigerate until set.

Heat 100 ml water with 1 tablespoon sugar and the remaining 4 g gelatine. Stir until the gelatine dissolves, turn off the heat and add 1 teaspoon cherry blossom liqueur. Pour a thin layer of gelatine over the cream, arrange the cherry blossoms on top, then add another layer of gelatine over the flowers to set them in place. Refrigerate until completely firm, then unmould and enjoy.

At first glance this cake looks like it takes a lot of steps, but it's really no harder than any other cheesecake. The delicate scent of cherry blossom liqueur paired with rich fresh cream makes this sakura cheesecake absolutely irresistible.

Good luck and enjoy making it.