Cake with yuzu jam
- 100g of flour
- ½ teaspoon of yeast
- 100g of butter
- 80g of sugar
- 2 eggs
- 100g of yuzu jam
Allow the butter and eggs to warm to room temperature for one hour.
Sift together the flour and the yeast.
Put the butter in a salad bowl and whip it. Add the sugar little by little and stir until the butter becomes soft.
Beat the eggs and pour as the butter is stirred. Stir in yuzu jam with butter and flour.
Pour the dough into a previously buttered mold and bake for 15 minutes at 180 ℃ then about 20 minutes at 170 ℃. 7, let the cake cool, then wrap in plastic wrap and let stand overnight.