It’s been a really tough February for all of us along the eastern seaboard. Days of snow, sub-zero wind chills, and constant shivering have turned me into a hermit.
Salvation is a warm oven with the aroma of butter rising from it and wafting through the apartment. Then the desserts come out—chocolate-orange cake, peanut brownies, chestnut tart, and the rest. I’m glad I have friends who eagerly sample my wares. Otherwise, M & I would be off to the nearest fat farm by Spring.
Spring will eventually come, and until then, let’s all indulge in this Yuzu Cream Cake. It’s as light as a spring snow, with a tangy citrus cream to remind us the warmth of the sun is not far away.
1. Adjust oven rack to lower-middle position and heat oven to 325℉. Grease 1 light-9-inch round cake pan, line with parchment paper, grease parchment, dust pan with flour and tap out excess, Set aside.
2. Reserve 3 tablespoons sugar. Whisk flour, baking powder, zest, salt, and remaining sugar together in large bowl. Add 2 whole eggs and 3 yolks (reserving whites), melted butter, yes juice, and vanilla and whisk until smooth.
3. In the bowl of a stand mixer fitted with whisk attachment, whisk remaining 3 egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add reserved 3 tablespoons sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Stir one-third of whites into batter to lighten; gently fold remaining whites into batter until no white streaks remain.
4. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, 25-35 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan, discarding parchment, and let cool completely on rack, about 1 hour.
1. Combine yuzu juice, sugar and rum in a small saucepan, sprinkle gelatin over the mixture and let soften for 1 minute. Heat the mixture over medium-low heat, stir until mixture is warm, sugar and gelatin has dissolved, set the pan in a bowl of cold, not ice, water. Stir mixture until it’s cool but still in liquid form. Remove from water bath and set aside.
2. In the bowl of a stand mixer fitted with whisk attachment, whisk heavy cream on medium speed until it forms soft peaks, about 1-2 minutes. With the motor running, reduce speed to medium low, slowly add yuzu mixture. Increase speed to medium-high and beat mixture is smooth and fluffy, about 30-45 seconds.
1. Line baking sheet with silpat or greased parchment. Toast sesame seed over medium heat in a pan until fragrant, about 3-5 minute, set aside.
2. Combine sugar, corn syrup and salt in a small saucepan over medium heat. Stir to combine and let mixture cook until it reaches desired caramel color (pale to medium). Quickly stir in sesame seeds and pour mixture in a thin layer of desire shape. I chose round but you can simply pour into a thin layer, cooled and break it up into chards to decorate.
1. With serrated knife, trim top of cakes to level, cut cake horizontally into three even layers.
2. Place one cake layer in a cake ring, pour 1/3 bavarian cream on top of layer. Smooth cream with small off-set spatula to an even layer. Place 2nd cake layer on top, pour 1/2 of remaining cream over cake layer, smooth top; continue with 3rd cake layer and end with remaining cream. Refrigerate until set, about 1 hour. (Cake can be refrigerator for up to 2 days).
3. Remove from refrigerator, decorate with sesame brittle (if use). If cake has been in refrigerator for longer than an hour, let cake stand at room temperature for 15 minutes before serving.
