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🔸 YuKoMa Torte – A Japanese-Inspired Delight with Yuzu, Coconut & Matcha

Experience spring on a plate with the YuKoMa Torte — a refreshing blend of Yuzu citrus, creamy coconut, and aromatic matcha green tea. This multilayered entremet delivers a unique flavor journey with a visually elegant twist.
While snow may still fall outside the window, the YuKoMa Torte brings a burst of green and freshness to your table. Inspired by Japanese flavors and adapted from a variety of high-end pastry techniques (including Antonio Bachour), this entremet showcases the harmonious combination of Yuzu, Coconut, and Matcha — hence the name YuKoMa. From its creamy mousse to its delicate matcha spiral and zesty lemon sponge, every layer is carefully crafted to deliver elegance and flavor. It’s a refined dessert that brings a hint of spring — no matter the season.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 12 people

Ingredients
  

🍋 Yuzu Cremieux

  • 80 g Yuzu purĂ©e
  • 10 g sugar
  • 3.4 g gelatin sheets 2 sheets
  • 120 g Valrhona Inspiration Yuzu chocolate chopped
  • 150 g cream

🍵 Matcha Paste

  • 4 g matcha powder
  • 15 g hot water

🍵 Matcha Crémeux

  • 80 g coconut purĂ©e or rich coconut milk
  • 10 g sugar
  • ½ of the prepared matcha paste
  • 1.7 g gelatin 1 sheet
  • 25 g Yuzu chocolate Valrhona, chopped
  • 15 g Yuzu purĂ©e
  • 80 g whipped cream

🌀 Matcha Spiral Insert

  • 40 g Yuzu purĂ©e
  • 90 g coconut purĂ©e
  • 25 g sugar
  • ½ of the matcha paste
  • 2.5 g gelatin 1½ sheets

🍰 Lemon Sponge

  • 55 g sugar
  • Zest of 1 organic lemon
  • 1 large egg
  • 12 g honey
  • 50 g all-purpose flour
  • 10 g cornstarch
  • 1 pinch baking powder
  • 10 g milk
  • 40 g clarified butter melted and cooled
  • Desiccated coconut for dusting

🥥 Coconut Mousse

  • 150 g coconut purĂ©e
  • 15 g Yuzu purĂ©e
  • 20 g coconut liqueur e.g., Malibu
  • 195 g white chocolate chopped
  • 8 g gelatin 5 sheets
  • 300 g heavy cream

🍶 Coconut-Yuzu Whipped Cream for Garnish

  • 75 g cream
  • 50 g reserved Yuzu crĂ©meux
  • 1 tsp icing sugar

🌿 Green Coconut Garnish

  • 1 –2 tbsp desiccated coconut
  • ½ tsp matcha powder

Instructions
 

Yuzu Cremieux

  • Soak gelatin in cold water.
  • Heat Yuzu purĂ©e with sugar until dissolved. Add gelatin and stir to dissolve.
  • Pour over chopped Yuzu chocolate. Wait 1 minute, then stir and emulsify with hand blender.
  • Add cream and blend again.
  • Pour 250g into Tortaflex mold and freeze. Chill the remainder for later use once it thickens.
  • Matcha Paste
  • Mix matcha powder with hot water until a smooth paste forms.

Matcha Cremieux

  • Soak gelatin in cold water.
  • Heat coconut purĂ©e with sugar, stir in half the matcha paste.
  • Add gelatin and stir to melt.
  • Pour over chopped Yuzu chocolate and stir. Add Yuzu purĂ©e.
  • Fold in whipped cream. Spread on frozen Yuzu crĂ©meux layer and freeze.

Matcha Spiral

  • Soak gelatin. Heat coconut purĂ©e with sugar.
  • Stir in Yuzu purĂ©e and remaining matcha paste.
  • Add gelatin and strain mixture.
  • Pour into spiral mold (e.g., Tourbillon 100 ml), freeze covered.

Lemon Sponge

  • Preheat oven to 175°C.
  • Mix sugar and lemon zest (or blend in Thermomix).
  • Whisk all ingredients except the butter, then fold in the melted butter.
  • Pour into greased 18 cm springform lined with desiccated coconut.
  • Sprinkle top with coconut and bake 10–15 mins until golden.
  • Cool and trim into a 16–17 cm round.

Coconut Mousse

  • Soak gelatin. Heat coconut purĂ©e and stir in Yuzu purĂ©e and gelatin.
  • Pour over white chocolate. Wait, then emulsify.
  • Blend in coconut liqueur.
  • Fold in semi-whipped cream.

🧩 Assembly

  • Fill Pavoni 18 cm silicone mold with 2/3 of the coconut mousse.
  • Insert frozen Yuzu–Matcha crĂ©meux disk, keeping it level.
  • Cover with a thin layer of mousse.
  • Place lemon sponge on top.
  • Fill sides and smooth surface. Cover and freeze overnight.

✨ Decoration & Finishing

  • The Next Day
  • Unmold frozen cake. Let it soften slightly.
  • Place frozen matcha spiral on top (fix with a dab of honey if needed).

Garnishing

  • Whip coconut cream with reserved Yuzu crĂ©meux and icing sugar.
  • Pipe small dots around spiral using round tip.
  • Mix desiccated coconut with matcha powder and apply to cake base.
  • Optionally, decorate with sugar pearls or edible gold.
  • Defrost completely before serving. Keeps well in the fridge for several days.
Keyword cake, pastry, proffitionel cakes, recipes