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食戟のソーマ 10 [Shokugeki no Souma 10]

Book by Yūto Tsukuda · 2 quotes · Italian, Lemons, Semifreddo

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AllItalianLemonsSemifreddoTakumi AldiniBiscuitCakeLayersSponge CakeAkira HayamaAlmondsBakingBrineCurdDelicateDessertHamburgerHisako AratoKebabLayerLemon

食戟のソーマ 10 [Shokugeki no Souma 10] Quotes

“If Takumi is beating the eggs whole, that means he's making a Genoise sponge cake for the cake layer, which has a soft and smooth texture but tends to be flat. But by beating the eggs separated, Mimasaka is probably making a biscuit sponge cake for the cake layer, which is fluffier and will soak up more of the syrup! "In other words, my cake layer will take better advantage of the sweet syrup than yours. I bet you picked Genoise sponge cake for its tender, smooth texture. That's fine on its own, but if you try them side by side... ... mine will taste better.”

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Book:食戟のソーマ 10 [Shokugeki no Souma 10]
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“The citrusy tang of lemon floods the mouth! At the same time, the rich aroma of almond tickles the nose! Both flavors are seamlessly brought together with no bitterness or clashing at all! It's sweet and mild and fragrant! I can feel it awakening the heart of a maiden within me! "I chose a Biscuit Joconde for the sponge cake because it matched so well with the almond pralines. It gives even the cake layer the aroma of almonds, without disturbing the flavor balance in the least.”

ItalianCakeDelicateLayersLemonsAlmondsSemifreddoBiscuit
Book:食戟のソーマ 10 [Shokugeki no Souma 10]
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