Cake yuzu and green tea

Pastry recipe

For 20 portions.

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Cake yuzu and green tea
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Cake

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 60g
    • Sugar - 205g
    • Flour - 170g
    • Baking powder - 5g
    • Melted butter - 60g
    • Fresh cream - 30g
    • Salt - As required
    • Egg yolk - 150g
    • Fresh cream - 30g
    • Matcha green tea - 10g

    Garnir votre gâteau de tranches de yuzu confits.Butter and flour a cake tin. Whisk the egg yolks with the sugar and matcha tea for 10 minutes. Sieve the flour with the baking powder and fold it under the ruban. Fold in the remaining ingredients. Pour into the cake tin and bake until cooked in a preheated oven at 180 °C. Let cool.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  2. Syrup

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 15g
    • Sugar - 30g
    • Water - 30g

    Mix all ingredients. Bring to a boil. Allow to cool. Brush on the cake.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  3. Candied yuzu

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 50g
    • Yuzu (slices) - 0,5
    • Water - 50g
    • Sugar - 100g
    • Vanilla - 0,5

    Bring the yuzu juice with the water, the sugar and vanilla pod to the boil. Pour on the yuzu slices. Let marinate for one night.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  4. Assembly

    Finish the cake with the candied yuzu slices.

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