Recipe Yuzu Drizzle Cake

To prepare this dish

Ingredient list

Lemon cake

1250 g sugar
120 g lemon zest
925 g egg yolks
675 g Excellence Whipping Cream 35% FAT
975 g T45 strong flour
20 g baking powder
300 g ELLE & VIRE ALL PURPOSE BUTTER 82% FAT

Yuzu syrup

100 g sugar
150 g water
40 g yuzu puree

Lemon confit

100 g lemon peel
150 g sugar
250 g lemon juice

Vanilla chantilly

1000 g Excellence Whipping Cream 35% FAT
1 g vanilla pearl
2 g pectin X58
100 g sugar
50 g gelatin mass

Lemon nappage

200 g lemon confit
100 g water
1000 g Absolu Cristal Nappage

Elle & Vire products used

Excellence Whipping Cream 35% FAT

ELLE & VIRE ALL PURPOSE BUTTER 82% FAT

The recipe,
step by step

1. 1

   Lemon cake

   Whisk the sugar and egg yolk to pale Sabayon. Add the cream. Sift the dry ingredients and fold through. Add the melted clarified butter.

2. 2

   Yuzu syrup

   Bring the ingredients to the boil.

3. 3

   Lemon confit

   Blanche the lemon peel 3 times. Add the sugar and lemon juice. Bring to the boil and reduce to a simmer. Allow to reduce to 70%. Blitz whilst warm until smooth.

4. 4

   Vanilla chantilly

   Heat the cream to 40 °C. Add the pectin mix. Boil for 2 minutes. Add the gelatine mass off heat.

5. 5

   Lemon nappage

   Blitz until smooth.

6. 6

   Assembly

   Fill each mould with 120 g of the lemon cake mix. Bake at 160 °C for 14 minutes. Once out of the oven, remove from the moulds and pour over the warm syrup. After the cake has cooled down, glaze it with lemon nappage and pipe vanilla chantilly on top.

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