The inspiration for this cake was from a song by the same name. Go figure, that’s like half the shit I post here, and I love it because my music is so “out there” and not mainstream that you all would not know that unless I told you in the first place. Bitches. As you can tell, I am still trying to get all of the ratchet out of my system. It is never going to leave. It’s here to stay. Anyways, I wanted to make a cake that was reminiscent of the sky and the sun setting, and I wanted to also do something using kohakutou, which are Japanese rock candies.

For the layers, we have butterfly tea chiffon cake, elderflower Bavarian cream, an orange-yogurt Turkish delight filling, butterfly tea and elderflower swirled mirror glazes, and the butterfly kohakutou. The beauty behind this cake is that it’s naturally colored, so none of that artificial stuff that will give you smurf tongue. The inspiration to do the Turkish delight filling really stemmed from me not wanting to make a dessert using another gel insert, since it’s becoming a “been there, done that” situation, I really wanted to try something different, but keeping the aesthetic the same, since appearances are where consistency is king, not necessarily in the concept. I used gelatin and cornstarch to set up an orange and yogurt mixture, so the technique is Turkish delight, but the flavor is not rose water, so I guess it’s really a win-win, in my book.

For the kohakutou:
1/2 cup agar agar powder
1 cup butterfly pea tea
1 1/3 cups granulated sugar
1 tablespoon elderflower liquor

Combine ingredients and bring to a simmer. Once the mixture is reduced by about half, pour into a lined sheet tray and freeze until it is set, but not frozen solid. Remove and cut into pieces, which might be a struggle to do, but you’ll do it anyways if you’re interested in following my recipe. Allow the pieces to dry at room temperature for 3 days.

For the chiffon cake:
1/2 cup all-purpose flour
1 egg yolk
3 egg whites
1 tablespoon butterfly pea powder
1 tablespoon lukewarm milk
6 tablespoons granulated sugar
2 tablespoons canola oil
1/2 teaspoon baking powder
a pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon elderflower liquor

Whip egg whites with 1/4 cup of the sugar, salt, vanilla, elderflower, and baking powder, and then the egg yolks with the remaining sugar and the oil. Bloom the tea in the milk. Sift flour. Combine all of the ingredients. Bake at 350 degrees F, then allow the cake to sit in the oven, door open, for another 5 minutes before removing completely. Cut out one 5-inch ring of cake.

Syrup:
1 tablespoon elderflower liquor
1 tablespoon orange juice
3 tablespoons water
1 tablespoon granulated sugar

Bring to a simmer then pour over the 5 inch ring of cake to keep it moist.

For the Turkish delight:
1 cup orange juice
zest of 1 orange
1/2 cup cornstarch
1 packet of gelatin powder + 2 tablespoons water
a pinch of salt
1/4 cup granulated sugar
3 tablespoons yogurt powder

Whisk together orange juice, zest, cornstarch, then bring to a simmer with the sugar, salt, and gelatin powder. Continue stirring until thick, then whisk in the yogurt powder. Pour into a 5 inch ring mold and freeze until solid.

For the elderflower mousse:
2 egg yolks
2/3 cups heavy cream
1 1/4 teaspoons gelatin powder + 1 tablespoon water
1/4 cup granulated sugar
2 tablespoons elderflower liquor
2 tablespoons water
a pinch of salt

Bring salt, liquor, water, and gelatin to a simmer. Temper with sugar and egg yolks. Whisk over medium high heat for 2-3 minutes, and then strain out lumps. Chill down to room temperature. Whip heavy cream to stiff peaks. Fold together. Pour 1/4th of the mousse into a lined 6 inch ring mold that is placed on a sheet tray, then place in the Turkish delight disk. Pour over more of the mousse, then press in the cake. Freeze solid.

For the glazes:
1 cup white chocolate chips
1/3 cup coconut or soy milk
1 teaspoon elderflower liquor
2 packets of gelatin powder + 1/4 cup water
2 tablespoons mizuame or corn syrup
a pinch of salt
2 tablespoons butterfly pea powder

Heat up the gelatin, syrup, salt, and milk until they are brought to a simmer. Add in the white chocolate chips and allow to sit. Puree until smooth, then reserve half of the mixture. Blend in the pea powder into the other half. Bring each glaze up to 95 degrees F then pour together. Pour over the frozen mousse cake once the glazes are at 90 degrees F to coat. Allow the glazes to set around the cake before garnishing with the candy.