Toasted Oat Cake
Yuzu Curd, Cardamom-Basil Whipped Cream, Chocolate Buttercream
Baker Delilah Pergola of High Street Bakery | Philadelphia
Adapted by StarChefs | february 2024
INGREDIENTS
Yuzu Curd:
Yield: 3 quarts
12 eggs
4 egg yolks
682 grams granulated sugar
1 teaspoon kosher salt
Zest of 2 yuzus
575 grams yuzu juice
1 pound salted butter, cubed
Oat Milk Soak:
Yield: 1 pint
½ cup rolled oats, toasted
1 cup whole milk
½ cup sweetened condensed milk
Chocolate Buttercream:
Yield: 2 quarts
1 cup TCHO Choco Blanco 35% white chocolate
½ cup heavy cream
Kosher salt
5 egg whites
¾ cup granulated sugar
2 teaspoons kosher salt
1 teaspoon cream of tartar
1 pound unsalted butter, softened
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
Toasted Oat Cake:
Yield: Two 8-inch cake layers
11 egg whites
2⅔ cups granulated sugar
1 tablespoon cornstarch
1 teaspoon cream of tartar
7 egg yolks
2¼ cup neutral oil
1 cup light brown sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1 tablespoon vanilla extract
½ cup all-purpose flour
2¼ cups rolled oats, toasted and pulverized into a fine powder
Cardamom-Basil Whipped Cream:
1 quart heavy cream
1 tablespoon ground cardamom
1 large bunch basil
½ cup powdered sugar
1 teaspoon kosher salt
METHOD
For the Yuzu Curd:
In a mixing bowl, whisk together eggs, yolks, sugar, and salt. Whisk in yuzu zest and juice. Set bowl over a double boiler and whisk constantly until a pudding-like consistency is achieved. Remove from heat and let cool 20 minutes. Strain mixture into a nonreactive container. Using an immersion blender, add butter 2 cubes at a time, blending after each addition. Cover and refrigerate.
For the Oat Milk Soak:
In a mixing bowl, combine all ingredients. Refrigerate and let steep 1 hour. Strain, reserving liquid. Transfer to an airtight container and refrigerate.
For the Chocolate Buttercream:
Heat oven to 300°F. Place chocolate on a silpat-lined baking sheet. Bake 15 mintues, stirring halfway through. Transfer chocolate to a bowl set over a double boiler and add heavy cream. Stir until smooth. Taste and adjust seasoning with salt. Keep warm. In the bowl of a stand mixer fitted with a whisk attachment, combine egg whites, sugar, salt, and cream of tartar. Transfer bowl to a double boiler and heat until mixture reaches 155°F, whisking occasionally. Remove from heat and return bowl to the stand mixer. Mix on medium speed until mixture thickens. Increase speed to medium-high and mix until stiff peaks form. Reduce speed to medium-low, then working in batches, add butter until well combined. Stream in ½ cup warmed chocolate ganache, adding more to taste if needed. Scrape down the sides of the bowl and add vanilla. Taste and adjust with cinnamon and vanilla. Transfer to a piping bag fitted with a ½-inch tip. Refrigerate.
For the Toasted Oat Cake:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites, sugar, cornstarch, cream of tartar, and lemon juice on medium-high speed until stiff peaks form. Set aside. In a mixing bowl, combine egg yolks, oil, brown sugar, salt, baking powder, vanilla, and ¼ cup water. Whisk in flour and oat flour, then fold in egg white mixture, working in batches and making sure not to deflate the egg whites. Divide batter evenly between 2 sprayed and parchment-lined 8-inch cake pans. Bake 15 minutes, or until the internal temperature of the cakes reaches 180°F. Remove from oven and let cool 10 minutes. Remove cakes from pans and let cool completely.
For the Cardamom-Basil Whipped Cream:
In a small saucepan over medium heat, add cream and cardamom. Bring mixture to a boil, then remove from heat. Add basil and steep 45 minutes, or until desired strength is achieved. Strain and refrigerate overnight. The next day, transfer mixture to the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed until soft peaks form. Add powdered sugar and salt and continue mixing until medium stiff peaks form. Adjust taste with powdered sugar and salt if needed. Reserve.
To Assemble and Serve:
On a work surface, slice a thin layer off the tops of each Toasted Oat Cake to even out. Discard tops. Cut each cake in half horizontally to form four even layers. Place 1 layer on a cake stand and generously brush with Oat Milk Soak. Pipe Chocolate Buttercream along the outer rim of the Toasted Oat Cake. Fill the inside of the border with Yuzu Curd. Brush the next layer with Oak Milk Soak, then place, soak side down, on top of Yuzu Curd. Pipe Chocolate Buttercream along the outer rim of the layer, then fill the inside of the rim with Cardamom-Basil Whipped Cream. Repeat the process with 1 additional layer and Yuzu Curd. Top cake with final layer and cover in ½-inch thick layer Chocolate Buttercream. Refrigerate 30 minutes, or until Chocolate Buttercream is firm. Top with additional Chocolate Buttercream, decorating cake in desired style.
