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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Ingredients
- 300g European butter
- 75g all-purpose flour
- 120g chia seeds
- 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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