Buckwheat, Bergamot & Blood Orange Chiffon Cake | Valrhona Chocolate

Name: Buckwheat, Bergamot & Blood Orange Chiffon Cake | Valrhona Chocolate
Ingredients: 206g cups whole-grain buckwheat flour; 1 3/4 baking powder; 1C. C fine sea salt; 112g cup plus 2 T superfine sugar; 114g 1/2 cup whole milk; 65g /3 egg yolks; 56g 1/4 cup grapeseed oil; 37g /2 plus 1 t water; 289g /10 egg whites; 1/4C. C cream of tartar or lemon juice; 114g 1/2 cup water; 100g 1/2 cup sugar; 114g 1/2 cup bergamot or blood orange juice; 220g 11/3 GUANAJA 70%; 6g /2 T loose-leaf Earl Grey tea or 4 tea bags steeped overnight in 220g /1 cup cold heavy cream; 86g /4 cup whole milk; 42g /3 egg yolks

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Using a pastry brush, soak the cake layer in the pan with one-quarter of the bergamot syrup. With an offset spatula, spread a thin layer of ganache (about ¼

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Ingredients

206g cups whole-grain buckwheat flour
1 3/4 baking powder
1C. C fine sea salt
112g cup plus 2 T superfine sugar
114g 1/2 cup whole milk
65g /3 egg yolks
56g 1/4 cup grapeseed oil
37g /2 plus 1 t water
289g /10 egg whites
1/4C. C cream of tartar or lemon juice
114g 1/2 cup water
100g 1/2 cup sugar
114g 1/2 cup bergamot or blood orange juice
220g 11/3 GUANAJA 70%
6g /2 T loose-leaf Earl Grey tea or 4 tea bags steeped overnight in 220g /1 cup cold heavy cream
86g /4 cup whole milk
42g /3 egg yolks