Yuzu Cream | Passion Fruit Curd | Green Tea Génoise | Hibiscus Veil

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Why These Flavors Work

Yuzu is a Japanese citrus fruit that is very floral and aromatic, in the same profile as passion fruit. Both are very intense, present flavors, but they are clearly distinguishable even when they are together. The main flavor in this cake is yuzu, with passion fruit lending a secondary role. The green tea génoise is meant to add an herbal note that surrounds both flavors without overwhelming them. The hibiscus adds a note of acidity and a very floral flavor that surrounds the other components of the cake to enhance their flavors; it can be very powerful, which is why it is used in such small quantities in this cake.

Ingredients

Method

Assembly Instructions

  1. Line 4 rectangular molds measuring 9 cm/3.5 in wide by 20 cm/8 in long by 9 cm/3.5 in high with a strip of acetate.
  2. Place the green tea génoise against one side of the mold. It will be facing the mold directly on the right side so it will be exposed, but it will be covered in the yuzu cream on the left side and at the fore and aft of the cake.
  3. Make the yuzu cream and pipe it into the mold, around the cake and up to the top of the mold. This is one of the few cakes that is not assembled upside down.
  4. Even out the top of the mold with an offset spatula and freeze it until it is hardened. Once the cake is frozen, if the yuzu cream has dipped, pour some yuzu cream on top of the cake and even it out again. This will correct the dip in the cake.
  5. Once it is hardened, remove the cake from the mold. Take off the acetate strip.
  6. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the cake.
  7. Fill a compressor canister with the white velvet spray. Place a rectangle of cardboard directly in front of the exposed green tea génoise and coat the cake with an even coating. Keep the compressor gun at least 60 cm/24 in from the cake to obtain a velvety smooth look.
  8. Transfer the cake to the tray on which it will be presented. Wrap the tube of passion fruit curd with the hibiscus veil. Place it on top of the cake. Thaw the cake in the refrigerator.

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