Matcha Cake with Yuzu Curd
Source: https://www.oldenburger-professional.com/matcha-cake-with-yuzu-curd
Total time
80 Minutes
Difficulty
normal
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Sponge Cake: |
||
| 4 | eggs, size L | |
| 100 | g | fine caster sugar |
| 1 | pinch of salt | |
| 4 | g | matcha powder |
| 100 | g | all-purpose flour, sifted |
For the Yuzu Curd: |
||
| 2 | lvs. of gelatine or equivalent vegetarian substitute | |
| 160 | ml | yuzu juice, preferably fresh |
| 65 | g | Oldenburger Butter, unsalted |
| 150 | g | sugar |
| 2 | egg yolks | |
| 1 | egg | |
For the Cream and Garnish: |
||
| 750 | ml | Oldenburger Performance Whipping Cream, 35% fat |
| fine caster sugar | ||
| 1 | matcha powder | |
| simple syrup | ||
| fresh raspberries | ||
preparation
Preheat the oven to 170°C without fan and 10% humidity. Place
the eggs, sugar and salt in the mixing bowl of a planetary mixer
and combine at low speed for one minute. Increase the speed to
full and beat for 10 minutes until very fluffy and light in colour.
Add matcha powder and beat for another minute to distribute.
Gently fold in the flour. Place the sponge mix in a paper-lined
18 cm springform pan and bake for 35 minutes. Cool it on a rack,
remove the sponge cake from the pan and let it cool completely,
then wrap it in cling film and refrigerate it overnight before
proceeding.
Making the Yuzu Curd
Soak the gelatine in cold water. Heat the yuzu juice, Oldenburger
Butter and sugar until dissolved. Gently whisk in the egg yolks
and the egg. Continue beating over very low heat (induction)
or a hot water bath until the mixture thickens. Dissolve the
dripping wet gelatine and beat it into curds. Cool the curds to
12°C while stirring occasionally.
Assembly
Beat the Oldenburger Performace Whipping Cream to soft
peaks and add the matcha and the sugar, then beat to stiff peaks.
Chill. Slice the sponge horizontally into three equally thick layers.
Place the bottom layer in a cake ring and generously brush
it with simple syrup. Arrange a ring of raspberries on the bottom
layer and spread 2/3 of the curds on it. Place the next layer on top,
brush generously with syrup and add 1/3 of the cream. Repeat
with the last layer and more cream, reserving at least half of the
cream for garnishing. Gently press the cake to even it out. Chill
for three hours and frost. Mix the rest of the curds with three
tablespoons of matcha whipped cream.
The Final Touch
Garnish cake with cream, dragonfruit cubes and
slices and gold coloured sugar.