YUZU SUDO | Valrhona
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.
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
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