Let's talk yellow and all things citrusy today.
V is one of the few people I know whom I'd rush and execute everything from scratch down to the last minute for. I first knew her two years ago from Antoinette and if I remember correctly, I was scolding her at 8am in the morning which is real annoying of me because it was only her first day. But little did I know we'd become this close and I am so appreciative and grateful that this amazing lady has stepped into my life and I know for a fact that she will be staying for a real long time. All this time I've known her I've never made for her anything for her birthday due to circumstances but now that I'm home for her 23rd, it was only natural that I did. V loves Yuzu and all things acidic so I decided upon this Yuzu entremet, drawing inspiration from everything I've learnt and seen around Paris, and of course J.
However last minute I made this, it was a pretty smooth sailing one. Not usual for me so I was real happy that everything was exactly in place for Thursday. I battled the time constraints well and all my components were ready and completed within 5 hours. This was at the eleventh hour because originally I thought of making her an assortment of éclairs but mummy insisted I baked her a cake as she says V might be disappointed if I hadn't. Always listen to your mums right? So I did. And if you build such cakes, you know you normally have to start making all the components days in advance.
Let's just say I miraculously churned this cake out in 3 days when it should normally take 5 making it from home without commercial freezers and fridges. The day I decided on making this, it was already 4pm. I rushed out, ran my errands, went hunting for Yuzu juice which was probably the most expensive one I've ever found but I was desperate. Got home at 8pm and worked non-stop from 830pm all the way till 130am. Pretty rad I must say, even I was impressed with myself.
This cake has 8 components:
1. ganache montée yuzu
3. yuzu syrup
4. pressed sablé breton with citric acid
5. homemade lemon + grapefruit marmalade with applemint (this took me 3.5 hours)
6. lemon cream
7. yellow cocoa butter spray
8. meringues + candied lemon peel
Once all that was done and I frozen everything that I needed to freeze for the night, I started to assemble the cake the next day. Let it freeze overnight again and on the third day, I started to sculpt it. I sculpted the edges of the cake (top and bottom) with a knife because I wanted a more rounded effect to it. This was tough because home freezers suck and they don't freeze my cakes till how they should be. Plus the temperature contrast between the weather in Singapore and the freezer is so vast it defrosts and condenses like no one's business. Can I just take this time to say I really hate baking in in this city because it's just so bloody challenging. Especially when you're doing everything from home. But I do it anyway, makes me mentally stronger haha.
Anyway, back to the sculpting. Basically I sculpted it with a knife, put it back in the freezer to firm up, smooth the creases and lines with the warmth of my hands, put it back to firm up, turned it over, sculpted the other side, put it back to firm up, smooth it out again, and back in the freezer to freeze completely again. Phew, that was a mouthful.
On the actual day, I sprayed it with yellow cocoa butter, dressed it up with my meringues, candied lemon peel, nappage and apple mint leaves.
After I assembled everything and left it in the fridge to defrost slowly and gently, due to the humid weather of singapore, within a few hours the cake started condensing like mad and air pockets were forming between my layer of yellow cocoa butter spray and the cake itself. It was ugly, imperfect and I was furious, sad, depressed because I swear it was top before everything that wasn't suppose to happen, happened. This climate in Singapore is infuriating me and until I get my own lab or move out of this city, this problem will always keep happening to me. I need to find a solution asap. I even spoke to J about it and he told me it was bizarre, it shouldn't happen, it's not my fault and there's nothing I can do and it happened because Singapore is just too humid. I hope to have this solved soon so I can continue to make cakes like this from home. Would be lovely if you guys out there could pray for me ;)
That being said, taste is the most important right? And I'm glad to say that the birthday girl and her friends loved it, or I hope they did at least.
Happy 23rd Birthday, V!