YUZU TEA CAKE
Travel cakes

YUZU TEA CAKE

Made with YUZU INSPIRATION

An original recipe by Jérémy Aspa. Makes twenty-four 17x4.5cm cakes.

4 steps

Recipe Step by Step

01

YUZU INSPIRATION DESSERT GANACHE

340g Whole milk
30g Invert sugar
1100g YUZU INSPIRATION

Heat the milk and the inverted sugar. Gradually pour onto the melted INSPIRATION. Immediately mix using an electric mixer to make a perfect emulsion. Set aside.
02

BEURRE MANIÉ WITH CHIA SEEDS

300g European butter
75g all-purpose flour
120g chia seeds

Mix together the creamed butter and flour. Grease the molds with butter and sprinkle on the chia seeds so that they cover the tins’ inner sides.

03

Citrus & confit cake mix

1100g whole eggs
900g sugar
590g almond flour
120g candied orange peel paste
140g yuzu pulp
80g concentrated yuzu paste
350g all purpose flour
210g cornstarch
20g baking powder
310g clarified liquid butter
210g whole milk
160g dried apricots
160g candied mandarin orange cubes
160g candied orange peel cubes
160g candied lemon peel cubes

Mix together the eggs and caster sugar, plus the powdered almonds. Use the yuzu pulp, the concentrated yuzu paste and the zest to make the candied orange peel paste a little more liquid, then add all this to your initial mixture. Sift together the flour, starch and baking powder, then add the results to your main mixture. Add in the clarified liquid butter and milk. Finish off with the candied fruit cubes.

04

YUZU SYRUP

210g water
260g sugar
280g yuzu juice

Use the sugar and water to make a syrup, then once it has cooled, add in the yuzu juice.

Assembly and finishing

YUZU TEA CAKE

Make the ganache and syrup and set aside.Prepare the cake mix and put 200g into each mold (which you have  greased in advance with beurre manié and lined with chia seeds).Cover the molds with a sheet of baking paper and a baking tray so that  the cakes have a flat top, then bake at 160°C (320°F) for approx.  16 minutes. Steep each cake in 30g of syrup.Spread some pre-hardened Yuzu Inspiration between two sheets of confectionery dipping paper.Before it hardens completely, cut it into 17.5 x 4.5cm rectangles (two per cake). Use a dab of ganache to stick a rectangle of Inspiration onto the cakes.Use a piping bag with a 10mm plain round nozzle to pipe out 50g of ganache in droplet shapes and put a second Inspiration rectangle in place, pressing down lightly.Draw a thread of ganache onto the second rectangle so that you can stick down an assortment of candied fruit pieces (see photo).Finish off with your own Customized Logo Decoration.