“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.” ItalianLayersBakingTakumi AldiniSponge CakeBiscuit Book:食戟のソーマ 10 [Shokugeki no Souma 10] Source: 食戟のソーマ 10 [Shokugeki no Souma 10]
“This broth! How can it be this rich and mellow?! It's just creamy enough to go perfectly with the noodles too! And this savory flavor! It's so deep and expansive!" "I grated some potato and added it to the stock. That's what's giving the broth its creaminess. Believe it or not, the potato is another vegetable that contains the umami compound glutamic acid. That compound seeped out into the broth, giving it it's rich and savory flavor. Plus, I only grated the potato roughly, so there are still little beads of potato in the broth, giving the texture some interesting highlights." "But what about this topping? What is it?! Hnngh! I knew it! Imo-Mochi Potato Cakes! They're soft and chewy on the inside and crisp and crunchy on the outside!" Imo-Mochi Potato Cakes are another Hokkaido specialty. Made with potatoes and potato starch, they're a popular treat with tourists. The heavy, chewy potato cakes soaked in the creamy broth are a pleasing textural contrast... ... to the light and sleek udon noodles while also giving the dish an extra sense of fullness and satisfaction! "Unbelievable. It's almost as if this one dish... ... contains all the expressions of a potato possible in cooking!" "Exactly! Y'see, this dish---" "This dish uses all facets of the Irish Cobbler Potato, accenting its starch, its unique texture and its umami goodness. In fact, it can be considered the ultimate in potato-noodle dishes!” CakePotatoesNoodlesSouma YukihiraSavoryUmamiTakumi AldiniCompoundUdon Book:食戟のソーマ 21 [Shokugeki no Souma 21] Source: 食戟のソーマ 21 [Shokugeki no Souma 21]
“Okay, next step is making the syrup... ...with this!" He even has the limoncello! Limoncello! That's an Italian lemon-flavored liqueur. Sponge cakes, especially Genoise, are often brushed with syrup, but the standard flavors are usually almond or rum! That he happened to pick limoncello too! "Trattoria Aldini has a specialty that uses this, doesn't it? Your Limoncello Panna Cotta. I hear it's so popular that customers come in droves when it's in season in February. I figured you'd likely use it in your semifreddo.” ItalianLemonsSyrupTakumi AldiniLiqueurLimoncello Book:食戟のソーマ 10 [Shokugeki no Souma 10] Source: 食戟のソーマ 10 [Shokugeki no Souma 10]