Japanese lemon cake with yuzu

Yuzu, the Japanese lemon is an incredibly aromatic fruit, their scent is truly unique: a mixture of powerful lemon/lime with strong grapefruit touch and a little Mandarin, hard to describe because it is really unique. Of course a fruit like yuzu is ideal for all possible candy: cakes, desserts or Wagashi in Kyoto are e.g. yuzu mochi, I would like to try necessarily soon. Because of the wonderful aroma fresh or dried yuzu is a much used spice in the Japanese kitchen Bowl also: in clear soups, of course as dressing salad-like dishes like Sunomono, about Udon noodles sprinkled or various fish dishes.

Unfortunately fresh yuzu lemon with us are hard to get and when, then in a big city in a gourmet or specialties business. Has someone already spotted fresh yuzu Germany? Would really be interested. Other yuzu products are not available until the dried skin, sometimes called the yuzu-ko (yuzu powder). Sometimes it can get yuzu juice in online trading, but often at a price that is simply too high if one considers that bottle juice will never have the intensity of the fresh fruit. Fortunately Yuja-cha there (also yuzu Cha) a yuzu-based "jam" which is really a tea (or rather: a tea which is a jam). These "tea" I had used ever in the cake, but with ume taste, Japanese green Plum (or apricot). This type of tea comes from Korea, there is the thick syrup with hot water mixed and served in the Korean tea ceremony. There are several flavors, yuzu is the classic. This syrup/jam can be used in many sweet things, the taste is really good, just for the "pure" pleasure (e.g. in cr?pes) I find less suitable, in contrast to the plum tea. This is due to the slightly bitter cup of yuzu lemon that is abundant, but if you like the classic English Orange jams, will have his joy also.I like them so much, but Yujacha is well suited for baking.

Lemon cake called remon keki in Japan?, small, aromatic cake as a lemon are very popular, so there are even special baking molds for this. Here is an online store offering it as an example. I get a recipe for such cake over a year ago, unfortunately it was not a particularly gutes-dry, little taste, just boring (now other recipes have accumulated still 4-5). Since that time have I "worked", there were definitely 20 attempts. This huge obsession came partly because because firstly, I absolutely wanted to develop the "perfect" lemon cake (because the lemon forms that I already had), and secondly because my cat prefer like this cake. Any kind of lemon cake is it right to mainly with thick lemon glaze. He was particularly excited from the idea to bake the cake in the shape of a lemon, he always says stick I should even both halves "together", resulting in a "whole" lemon. But only with the yuzu jam is it very good become delicious juicy and lemon, not too sweet.The previous attempts with lemon juice or syrup were not so true. The preparation is not difficult and woe if nobody talk the cake nachbackt…dann anymore to you…

The yuzu there of course at Dae Yang jam, what else should be considered, the rest of the dough.The key to the (almost) perfect lemon cake was ultimately the dough must necessarily several hours more, in the refrigerator overnight rest.Until then, it will be wonderful juicy.With a cup of good tea best yuzu or orange blossom oolong, it really is a real treat.

2 Eggs
70 g butter, melted, not tanned (for melt 90 g)
80 g Hakuriki ko wheat flour
80 g sugar
1 g baking powder
2 Tsp finely grated lemon peel,
1 TL yuzu powder
30 g honey
50 g yuzu jam

Glaze
1-2 El fresh squeezed lemon juice
100 g icing sugar

The eggs should come directly out of the fridge, half an hour before please remove.
Instead of Hakuriki ko also 70 g Weizenmehl(Typ410) and 10 g strength can be used, but the soft flour better.
Because the dough to rest, it is better to use a professional baking powder which only works in the Backoffen here.

The 70 g melted butter requires 90 g, a little more, because the moisture evaporates.To melt the butter over medium heat in a pot until have dropped, then allow to cool the butter milk components to the ground.

Mix flour with baking powder and seven.The eggs in a bowl beat and put up with the sugar slightly frothy.Honey and yuzu deal jam, briefly lemon zest and Yuzupulver embezzled, then.The cooled butter stir, is now important to stir it if the flour is dealt very little.Flour and baking powder in seven and quickly smooth stir with a whisk, no longer with a Elektror?hrstab.

Feed, preferably resealed, and make night in the fridge for several hours over no refrigerator smells in the dough.
The next day the Backoffen to 160 ? C Preheat.Small shapes (muffin molds are suitable, or small boat forms) coating with butter and sprinkle with a little flour.Only about 3 / 4 full moulds with the dough, make no longer.

In the preheated Backoffen medium rail slide and at 160 ? C approx. 15-18 minutes backen.Beim necessarily a baking with water make filled dish in the oven, because of the steam.Bake can vary slightly depending on the oven, here one must be careful, the cake should be not too long in it, otherwise it can be dry.Best make a swab test, it should come out clean after 15 minutes, it is not the case, nor further bake for 2-3 minutes.The cake should be golden brown and rather just rise.When a hill forms (like on the picture), the temperature is too high.
Cool shortly after baking and remove from the form.
Freshly squeezed lemon juice and sugar a thick glaze mix and apply to each cake, allow 2-3 hours to dry.The quantities for the frosting I am very insecure, I'm always feeling down, the frosting should be very thick.Nice evenly it if you simply dips the cakes in the glaze, then a little drain and turn around.

This Japanese page there is a lemon cake test where the best lemon cake.From a "lemon cake team" tested.