1) With the paddle, stir together the eggs, saccharose and Fleur
de sel.
2) Add thick cream, then flour, baking powder and matcha
powder, previously sifted together.
3) Finally, add grape seed oil, Cointreau® and yuzu purée.
4) Pour the mixture into a buttered and floured square mold of
side 7.5 cm.
5) Bake to 165°C between 30-35 minutes.
6) Out of the oven, soak with Cointreau® yuzu syrup.
7) Cover immediately (hot) with foold film

1) Boil together water and saccharose.
2) Add yuzu purée.
3) Set aside in the fridge.
4) Add Cointreau® when it’s cold.

1) Melt the chocolate to 40-45°C.
2) Add oil and Matcha tea powder.
3) Mix together and cool at room temperature ambiante.
4) Use to 30°C on a product to 4°C.
5) After the glaze, put the cake in the fridge for 20 to 30 minutes
to crystallize the coating.

1) Heat the purées between 40 to 50°C.
2) Mix in parallel saccharose (1) with yellow pectin and sprinkle
on the purée.
3) Boil, add glucose, then gradually saccharose (2).
4) Add solution and cook together to 108°C or 75 Brix.
5) Pour into a greased frame.
6) Let cool, cut and cover with granulated sugar.
7) Cut some fruit pastes into cubes and place in the cake.