Recipe COINTREAU MATCHA CAKE - Professionals

Name: Recipe COINTREAU MATCHA CAKE - Professionals
Ingredients: 280 g saccharose; 200 g eggs; 0,4 g Fleur de sel; 40 g thick cream; 236 g flour T55; 7,2 g baking powder; 20 g matcha tea powder; 80 g grape seed oil; 80 g yuzu purée; 40 g Cointreau® 60% vol.; Total weight: 983,6 g; 105 g saccharose; 135 g water; 60 g yuzu purée; 20 g Cointreau® 60% vol.; Total weight: 320 g; 200 g ivory chocolate 34%; 50 g grape seed oil; 10 g Matcha tea powder; Total weight: 260 g; 60,6 g passion purée; 43,3 g apricot purée; 10,8 g saccharose (1); 2,6 g yellow pectin; 110,7 g saccharose (2); 30,3 g glucose; 1,7 g tartaric acid solution

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Preparation steps: yuzu matcha cake, Cointreau yuzu syrup, matcha coating, decor with passion fruit pastes, ...

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