Hokkaido Butter Cake
Hokkaido Butter Cake
This is a special butter cake made with rare butter from the Nemuro-Kushiro region of Hokkaido. Chef Patissier Yuko Bakusa, who holds a German confectionery master's qualification, has created a refreshing butter cream cake with a European French butter cream recipe that you won't tire of.
Features
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My encounter with the ideal butter
The chef, who was experimenting with different recipes, wondered if the French buttercream, which is mainstream in Europe, might be too heavy for Japanese palates. What he discovered was fermented butter made from raw milk from the Nemuro-Kushiro region of Hokkaido, carefully processed in a drum churn. This butter, with its gorgeous aroma and smooth texture that rivals even the world's most renowned butters, allowed him to create a light and airy buttercream.
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A light, melt-in-your-mouth texture thanks to fermented butter and Biei wheat.
This special Hokkaido butter cake combines Biei wheat's original blend "Biei no Sora" flour with fragrant almond dough, resulting in a rich yet melt-in-your-mouth texture. It leaves a lingering, mellow aftertaste.
Variations
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Refrigerated
Hokkaido Butter Cake
- Ferme La Terre Biei All Stores
- Online Shop
Available in single and double packs. *Online orders are shipped frozen. *Double packs are available exclusively through the online shop.
1,620JPY 〜 3,240JPY (tax included)