Kouglof – Sweetened Beans

Kouglof is a cake that is baked in a Kougof container. If they are baked in a rectangular container, the cake is called a “pound cake”. There are many types of Kouglof and its origin is in Alsace, France. I use rice powder instead of wheat flour to make it gluten-free.

This recipe uses sweetened beans called “ama-natto”. “Ama-natto” is a popular sweet that can be eaten as it is and sold at supermarkets. Any “ama-natto” can be used for this cake.

Ingredients( for 16cm kouglof container)
Butter (a)　　　　　　　　　　　　　　150g
Sugar (a)　　　　　　　　　　　　　　70g
Koshian (strained sweet azuki beans)　　80g
Egg　　　　　　　　　　　　　　　　3pcs
Fresh cream　　　　　　　　　　　　70g
Sugar (b)　　　　　　　　　　　　　　50g
Rice powder　　　　　　　　　　　　190g
Ama-natto　　　　　　　　　　　　　150 – 200g
Powder sugar　　　　　　　　　　　　5㏄
Butter (b)　　　　　　　　　　　　　　30g

How to cook
1. Spread butter (b) inside of the kouglof container. Make sure everywhere is covered with plenty of butter. Store in a fridge.
2. Separate egg yolk and egg white. Leave butter (a) in a room temperature.
3. Beat egg white. Add 1/3 of sugar (b). Beat harder and add 1/3 of sugar (b). Repeat. Make a firm meringue.
4. Mix softened butter (a) and sugar (a) with a whisk until the mixture become a white cream.
5. Mix egg yolk, fresh cream, and koshian in a bowl.
6. Mix 4. and 5. well.
7. Add 1/5 of meringue into 6. Mix well. Then add the rest of the meringue and mix few times.
8. Add rice powder. Mix well. Add ama-natto and mix.
9. Pour into the container.
10. Bake for 60 minutes at 160C of oven.
11. Sprinkle powder sugar.

　　　　　　　　　　　　　

　　　　

　　　　　　　　　　　　　　　　　　　　　　

　　　　　　　　

　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

There are other types of Kouglof:
Kouglof – Chocolate
Kouglof – Banana
Kouglof – Apple