SUDACHI, LEMON & POPPY CAKE

Making the recipe

3 CAKES TO SHARE

Frozen puree without added sugar Sudachi

LEMON/ POPPY CAKE

Ingrédients

Lemon zest – 22g
Whole eggs – 175g
Caster sugar – 236.5g
Salt – 0,6g
Whole single cream 35 % – 105g
T55 flour – 187g
Baking powder – 4.5g
Melted butter – 70g
Poppy seeds – 16.5g
Dark rum – 16,5g
Fruit concentrate Lemon – 10g

Melt the butter.
In the mixing bowl, using the whisk, beat the eggs with the sugar, salt and lemon zest.
Add the whole single cream, mix.
Sift the flour with the baking powder and add to the previous mix.
Add the melted butter, poppy seeds, rum and lemon concentrate..
Set aside for the assembly.
SUDACHI CREAM

Ingrédients

Frozen puree without added sugar Sudachi- 105g
Whole single cream 35 % – 40g
Butter – 15g
Glucose – 15g
Caster sugar – 70g
Whole eggs – 215g
Starch – 15g
Cocoa butter – 60g

Heat the sudachi puree with the butter, glucose and cream in a pot.
Mix the sugar, starch and whole eggs together.
Pour a little hot liquid over the egg/sugar/starch mixture to dilute it.
Pour everything into the pan and boil for 2 minutes while stirring.
Remove from the heat, add the cocoa butter.
Blend using a hand blender and rapidly chill.
Set aside for the assembly.
SUDACHI CONFIT

Ingrédients

Frozen puree without added sugar Sudachi – 270g
Water – 90g
Sugar – 20g
Agar-agar – 8g

In a pan, heat the sudachi puree with the water.
Mix the sugar with the agar-agar.
Sprinkle into the hot liquids and boil for 2 to 3 minutes.
Cool and set aside for assembly.

ASSEMBLY

Use the Silikomart PARIS 550 mould.
Grease the moulds then fill with 275g of lemon/poppy cake mixture and bake at 170 °C.
Leave to cool and turn out.
Lightly smooth the sudachi creams then fill the cavity generously to smooth the top with a rhodoid strip. Freeze.
Gently heat the glaze then dip the tops of the cakes into it.
Heat the apricot glaze with 10% of water then glaze the edge of the financier to share so that the poppy seeds stick to the edge.
Then add lemon and lime zest to each cake.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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