8 individual cakes
Tool:
60 x 40cm baking tray
squeeze bottle
PASSION FRUIT CONFIT
- In a pan, heat the puree and inverted sugar until it reaches a light boil.
- Add the sugar and pectin. Bring to the boil for a second time.
- Stir well and leave to cool for at least 12 hours before using.
YUZU WHIPPED CREAM
- Bloom the gelatine in the water for 2 hours in the fridge.
- In a pan, heat the cream to 60 degrees and add the yuzu zest. Stir well.
- Place the yuzu chocolate in a separate bowl, add the cream mixture and whisk together well.
- Add the bloomed gelatine.
- Add the cold cream and yuzu juice.
- Mix well with a hand held mixer.
- Leave the mixture to stand for 24 hours before whipping the next day.
CARAMEL SPONGE CAKE
- In a pan, heat the milk to 70 degrees and then add the tea leaves.
- Cover and set aside to infuse for 2 hours.
- After 2 hours, sieve out the tea leaves and pour the infused milk into a new pan.
- Heat to a light boil then add the flour gradually until it forms a dough.
- Transfer into the mixing bowl of a stand mixer, with the paddle on a medium speed.
- Slowly add the egg yolk and whites.Once well blended, set aside.
- Prepare the meringue by beating the egg whites and sugar together in a cold bowl.
- Gradually fold the meringue into the mixing bowl mixture.
- Pour into a 40 x 60cm baking tray and bake in the oven at 160 degrees for 20 to 30 minutes
- Check if the cake is ready by inserting a skewer into the middle of the sponge, if it comes out clean then the cake is ready.
SOFT CARAMEL
- In a pan, heat the cream, the vanilla pod cut in half, and the condensed milk together.
- In a separate pan, heat the sugar and glucose to a caramel on a low heat. Do not touch until melted and watch continuously to avoid over cooking.
- Slowly add the heated cream to the caramel mixture and stir until completely combined.
- Pour into a bowl. Slice the butter into small pieces and add to the mixture along with the seasalt.
- Whisk well and chill overnight.
ASSEMBLY
- Cut the cream caramel sponge in a 5 cm x 24 cm ring.
- Spread a thin layer of passion fruit confit on the sponge and freeze for 20 minutes.
- Take out the sponge from the freezer and spread 36g of yuzu whipped cream on top.
- Start to roll the sponge in an outward position and seal it with passion fruit confit.
- Make sure it is tightly wrapped. Dust all over with coconut powder.
- Take out the soft caramel from the fridge and place into a squeeze bottle with a thin piping tip.
- Pipe soft caramel inside the roll layers, then freeze the cake for 20 minutes again.
- Place the roll on its side. Pour the yuzu whipped cream in a piping bag with a 10mm nozzle.
- Pipe on top of the cake starting from the middle, then outwards and on the top middle to form a flower-like shape.
- Decorate with light touches of soft caramel using a squeeze bottle, fresh passion fruit pulp and golden flakes for a glamourous look!