YUZU SUDO
Prepare the cake and add 20% (by weight) of the chopped Inspiration. Fill the 5cm cube molds with approx. 70g of mixture. Bake at 170°C (340°F) for approx.
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.
Cooking tools:
- Sifter
- Kitchen scale
- Piping bag
- Cube mold
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Oven
- Freezer
- Refrigerator
Ingredients
- 490g whole eggs
- 140g invert sugar
- 240g sugar
- 170g almond flour
- 240g all-purpose flour
- 14g baking powder
- 230g whole milk
- 190g clarified liquid butter
- 350g YUZU INSPIRATION
- 17g COCOA BUTTER
- 35g grape seed oil
