YUZU TEA CAKE | Valrhona
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
Ingredients
- 340g Whole milk
- 30g Invert sugar
- 1100g YUZU INSPIRATION
- 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
- 210g water
- 260g sugar
- 280g yuzu juice
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