desserts
Ingredients
Instructions
Step 1
Cake Method:
Step 2
Preheat the oven to 325°F (163°C). Grease and line your cake pans with parchment.
Step 3
Whisk together the flour, sugar, baking powder, and salt.
Step 4
In a separate bowl, whisk the eggs and egg yolk until combined. Add the oil, water, heavy cream, vanilla bean paste, and lemon zest and whisk until smooth.
Step 5
Add the wet ingredients to the dry ingredients and mix just until the batter is smooth.
Step 6
Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
Step 7
Divide the batter evenly between the prepared pans. Bake at 325°F until the centers spring back lightly when touched and a tester comes out with a few moist crumbs.
Step 8
Allow the cake layers to cool completely before assembling.
Step 9
Concentrated Yuzu Cake Soak Method:
Step 10
Heat the water and sugar together just until the sugar has completely dissolved. Remove from the heat and allow to cool.
Step 11
Once cool, stir in the YUZUCO 100% Yuzu Juice.
Step 12
Set aside until ready to assemble.
Step 13
Yuzu Citrus Curd Method:
Step 14
Whisk the dried yuzu powder into the citrus curd until completely incorporated and smooth.
Step 15
Taste and add a little more yuzu powder if desired. Keep refrigerated until ready to assemble.
Step 16
Yuzu Vanilla Bean Buttercream Method:
Step 17
Beat the softened butter until very smooth and slightly aerated.
Step 18
Gradually add the powdered sugar, followed by the dried yuzu powder, salt, and vanilla bean paste.
Step 19
Add the heavy cream a little at a time until the buttercream reaches a smooth, easily spreadable consistency. Continue beating until light and fluffy.
Step 20
The yuzu should be clearly present while still allowing the vanilla bean to come through.
Step 21
To Finish:
Step 22
Once the cake layers are completely cool, level them if needed.
Step 23
Generously brush each cake layer with the concentrated yuzu cake soak, allowing it a moment to absorb into the crumb.
Step 24
Pipe a border of yuzu vanilla bean buttercream around the edge of the first layer and fill the center with the yuzu citrus curd. Top with the next cake layer and repeat.
Step 25
Crumb coat the assembled cake with the yuzu vanilla bean buttercream and chill until set. Finish with a smooth final coat of buttercream.
Step 26
Arrange fresh blueberries generously over the top of the cake.
Step 27
Using a small cutter or paring knife, cut small decorative shapes from strips of fresh lemon peel and arrange them along the sides.
Step 28
Finish with a light dusting of YUZUCO dried yuzu powder over the top of the cake and fresh blueberries for one final aromatic hit of yuzu.
Step 29
Serve at room temperature for the best texture and flavor. :)
