Blackcurrant and Yuzu Cake

Pastry recipe
Arnaud Cadoret

Arnaud Cadoret

Currently consultant in Asia, French Chef Arnaud CADORET has been working in Seoul since 2011, as a Pastry Chef at “pâtisserie Amandier”, then as R&D director in Pastry and Chocolate for Korean gr...
  1. Yuzu cake


    • Frozen fruit purée 100% : Yuzu - 150g
    • Egg - 290g
    • Caster sugar - 175g
    • Honey - 50g
    • Salt - 2g
    • Whipped cream - 75g
    • Flour - 240g
    • Baking powder - 4,5g

    With a hand mixer, mix the eggs, the caster sugar, the honey, the yuzu marmalade, the salt and the whipping cream. 
    Sieve the flour with the baking powder and fold in the mixture, melt the butter to 45°C and stir it in. 
    Pour the batter in a greased and baking paper lined cake tin.  
    Bake in a convection oven at 150°C. 
    When the cake is baked, pour a little bit of yuzu syrup on it

    In this step

  2. Blackurrant filling


    • Frozen fruit purée 100% : Raspberry - 120g
    • Frozen fruit purée 100% : Black cherry - 30g
    • Frozen fruits IQF : Blackcurrant - 180g
    • Caster sugar - 60g
    • Pectin NH - 4g
    • Corn starch - 12g

    Mix together the caster sugar, NH Pectin and corn starch. 
    Bring to the boil the purées and add the dried ingredients, and bring to the boil one more time. 
    Pour over the IQF Blackcurrant, mix and leave to cool. 

    In this step

  3. Yuzu syrup


    • Frozen fruit purée 100% : Yuzu - 75g
    • Water - 275g

    Bring to the boil the water and marmalade. 
    Pass through a chinois, leave to cool. 

    In this step

    Assembly and finishing

    Yuzu syrup

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