Japanese-German Mochi Cake

Ingredients for 1 servings:

• 400 g glutinous rice flour
• 2 tsp, leveled baking powder
• 1 tbsp matcha powder, optional
• 4 eggs
• 100 g sugar
• 400 ml milk
• 500 g paste (Anko paste – if possible Tsubuan)
• 140 ml peanut oil or sunflower oil
• 200 g walnuts
• 100 g desiccated coconut
• 100 g marzipan paste
• 100 g almond sticks

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

gluten-free

First, mix the glutinous rice flour and baking powder well in a small bowl. Add matcha powder if desired (although since the cake has a strong nutty flavor, the flavor is barely noticeable, so it can be omitted). In a large bowl, mix the eggs, sugar, and milk one after the other with a hand mixer and beat until light and creamy. Only now add the anko paste and stir in slowly by hand. Finally, add the peanut oil (or sunflower oil). Briefly mix in with a hand mixer on low speed until the mixture is smooth. Now gradually stir in the flour mixture, preferably by hand, as the glutinous rice flour is very dusty. Finally, briefly beat the batter again with a hand mixer on low speed until smooth. Since the batter is very runny, carefully pour it into the pan in several portions. Now prepare the cake pan. Be sure to line assembled pans with baking paper right up to the edge, otherwise the mixture will leak out. Closed pans can also be greased if necessary. Briefly stir the batter and pour 1/3 of it into the cake tin. Roughly chop the walnuts and sprinkle them over the batter in the cake tin. Pour half of the remaining batter into the small bowl in which you previously prepared the flour mixture. Stir in the desiccated coconut and spread it over the walnut layer with a spoon. Finally, carefully smooth this second layer with a spoon. Cut the marzipan into thin slices. If necessary, flatten these slices further on a cutting board; a moistened spoon is ideal for this. Spread the marzipan thinly over the second cake layer. Now spread the rest of the batter from the large bowl over the marzipan, carefully smoothing it out with a spoon if necessary. Generously scatter the slivered almonds on top. Bake the cake on the middle rack at 180°C (top/bottom heat) for 40 minutes. Check the consistency with a toothpick. If any liquid batter sticks to the toothpick when you pull it out, bake the cake for another 10 minutes. After baking, let the cake cool for about 10 minutes. Then cover the cake tin (e.g., with cling film) and let it cool further. If you don’t cover the cake, it will dry out too much and lose its desired stickiness. Note: The quantities given are ideal for a round cake tin with a diameter of approximately 28 cm. Adjust the quantities accordingly for smaller or larger tins. If the batter is poured into a tin too flat or too high, the cake will be too dry or won’t bake thoroughly.