Of course it's better to bake a cake in advance, but I don't have a patience to wait to eat the cake until Christmas day.
Recipe is from, again, "Yuzu" by Shigeko Nakamura.
First, bake sponge cake.
Beat egg white until it becomes meringue.
Mix egg yolk and sugar, meringue and almond powder.
There is no flour used for this cake.
Bake it on a sheet pan.
Spread yuzu jam and yuzu cream on top of it when it cools down. Roll it.
Wrap with prastic wrap and keep in a fridge.
Wait for a while... and this year's Christmas cake!
It was a little too sweet... maybe because I used yuzu jam (original recipe uses yuzu syrup, not jam).
However, the sweetness and yuzu's sourness matched well and it was delicious!
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