Welcome to another culinary adventure: we present the Matcha and Yuzu Cake, a creation that fuses two innovative ingredients that have revolutionised the gastronomic scene in recent years. In this delicious recipe, we have taken the art of haute cuisine to another level, combining the intensity of yuzu with the depth of matcha.
The heart of our Matcha and Yuzu Cake is a Matcha Financier, enriched with almond flour for a unique texture and a surprising taste. But that’s not all, because we’ve raised the flavour profile even further by introducing a yuzu insert, made with our Yuzu Paste Concentrate and a special ingredient: Gellan Gum. This wonderful plant-based substance, produced by bacterial fermentation, offers an exceptionally versatile texture, similar to agar-agar, but with the advantage of withstanding higher temperatures. This allows us to create bakeable fillings with exceptional softness and firmness.
To put the icing on the cake, we couldn’t leave out the decoration. We opted for passion fruit Wet-Proof Crispies, which add a touch of freshness and a delicious contrast to this culinary experience.
Get ready to enter the world of extraordinary flavours and textures with our Matcha and Yuzu Cake and let’s start this delicious gastronomic journey!
Matcha and Yuzu Cake
Ingredients
Matcha and Yuzu Cake
- 90 g Matcha Financier
- 25 g Yuzu Gellan
- 35 g Diplomat Yuzu Curd
- 1 g Passion fruit wet proof crispy Sosa
Matcha Financier
- 90 g Almond flour Sosa
- 225 g Powder sugar Sosa
- 90 g Soft flour Frolla Molino Quaglia
- 5 g Baking powder STD
- 15 g Matcha Sosa
- 150 g Clarified butter
- 225 g Pasteurized egg white
Yuzu Gellan
- 200 g Yuzu purée Sosa
- 300 g Water
- 8,5 g Gellan gum Sosa
- 40 g Sugar
- 1 g Yellow Food Colour Sosa
Diplomat Yuzu Curd
- 200 Yuzu juice
- 300 Sugar
- 300 Whole eggs
- 27 Gelcrem Hot Sosa
- 50 Butter 82% Elle&Vire
- 200 Cream 35% Elle&Vire
Instructions
Matcha Financier
- Combine the egg white with the powder sugar and stir well with the paddle.225 g Pasteurized egg white, 225 g Powder sugar
- Add the solids and keep stirring for a minut.90 g Almond flour, 90 g Soft flour, 5 g Baking powder STD, 15 g Matcha
- Last step, pour the butter in and emulsify until get a regular texture. Reserve.150 g Clarified butter
Yuzu Gellan
- Mix all the ingredients together and boil for 1 minute.200 g Yuzu purée, 300 g Water, 8,5 g Gellan gum, 40 g Sugar, 1 g Yellow Food Colour
- Leave it cool in the fridge.
Diplomat Yuzu Curd
- Mix all the ingredients together with a hand blender except the butter.200 Yuzu juice, 300 Sugar, 300 Whole eggs, 27 Gelcrem Hot, 200 Cream 35%
- Cook them until boiling point stirring constantly.
- Remove from the heat, add the butter and mix with the hand blender.50 Butter 82%
- Let cool and add the whipped cream.
Final Assembly: Matcha and Yuzu Cake
- Dispose the yuzu diplomat on the cake and finish with some yuzu gellan cubes and crispy on the top.90 g Matcha Financier, 25 g Yuzu Gellan, 35 g Diplomat Yuzu Curd, 1 g Passion fruit wet proof crispy