Ingredients A:
| 55g | Prima Top Flour |
| 60g | Prima Superfine Wholegrain Flour |
| 2g | Baking Powder |
Ingredients B:
| 150g | Egg White |
| 100g | Sugar |
| 50g | Trehalose |
Ingredients C:
| 100g | Egg Yolk |
| 5g | Yuzu Juice |
| 15g | Yuzu Zest |
Ingredients D:
| 188g | Butter |
| 25g | Sugar |
Glaze:
| 400g | White Couverture (Melted) |
| 48g | Cocoa Butter |
| 12ml | Grapeseed Oil |
| 2g | Fat Soluble Orange Colouring Powder |
Decoration:
| 125g | Walnuts (Chopped) |
| 75g | Candied Yuzu Peel |
1. Shift Ingredient A and set aside.
2. Whisk Ingredient B until soft peak (Meringue).
3. Beat Ingredient D until smooth and pale.
4. Add Ingredient C into the batter.
5. Fold meringue into batter, followed by Ingredient A.
6. Fill the batter into a piping bag and pipe into mini tube pan until 3/4 full.
7. Preheat over to 180°C and bake for 15 mins. Cool the cake before glazing.
8. Mix Glaze Ingredients well and dip 1/4 cake in.
9. Coat the glazed portion with walnuts and top with candied yuzu peel.
Makes approx. 16 cakes.
This recipe is developed in collaboration with SHATEC.
