Yuzu preserve fondant
Preserve fondant is a light and delicious cake. It goes very well with the candied yuzu peel, which adds a touch of freshness. Delicious for dessert or to share at afternoon tea :)
Ingredients for the cake :
- 170g sugar
- 4 eggs
- 330g of flour
- 1 bag of baking powder
- 1 pinch of salt
- zests of one lemon
- 33cl of single cream
- our yuzu preserve
For the glaze :
- 250g of powdered sugar
- 5 cl of lemon juice
- lemon zests
Wisk the sugar and eggs until the mixture whitens.
In a separate bowl, mix the flour, baking powder, pinch of salt and lemon zest. Pour this mixture into the first bowl and mix gently with a spatula.
Whip the cream (it must be stiff) and gently fold into the mix until it forms a light mixture.
Butter a pastry ring (preferably 24 cm in diameter), place it on a baking tray lined with a baking mat or baking paper and pour in the mixture.
Tap the baking tray against the work surface before placing the cake in the oven to remove any air bubbles from the surface of the pastry.
Bake for approximately one hour at 160 degrees. Check the cake at the end of baking by sticking a knife into the pastry, the blade should come out dry.
Once out of the oven, leave the cake to cool, then turn it out onto a plate when it is lukewarm, leaving it in its circle. When the cake is cold, cut it crosswise with a toothless knife. Garnish it with the yuzu marmalade, and don't be afraid to be generous.
For the icing, mix the icing sugar and lemon juice in a bowl. You can adjust the texture by adding more powdered sugar or juice. Pour over the cake and add the zest at the last minute for decoration.
