From 6 Bittersweets
Cake adapted from VCTOTW;
Makes about 20 1.75-oz. cake shooters
XIAOLU'S NOTES: You'll need to make both the cake and yuzu curd enough in advance that they'll be fully cooled before you assemble the shooters. You'll only need to use about 1/3 of the cake, but you can use the leftover crumbled cake to make delicious cake pops =). If you don't have access to yuzu, you may choose to make lemon curd instead. The flavor won't be the same but it will still be delicious :). If using similarly-sized shot glasses to mine, you will need to purchase mini spoons. Both are available from Amazon: here and here.
2 cups cold heavy cream
1/2 cup powdered sugar, or more to taste
1/2 tsp pure vanilla extract
Coconut Cake (Recipe below), crumbled
1 1/2 cups diced ripe mango
Yuzu Curd (Recipe below)
Whip cold heavy cream and powdered sugar to soft peaks. Add in vanilla and continue whipping until medium peaks. Transfer whipped cream to a piping bag or zipper-lock plastic bag with a small opening cut in one corner. Transfer cooled yuzu curd to a second piping bag or zipper-lock bag.
Use a spoon smaller than the shot glasses so scoop 1/2 tablespoon of crumbled cake into the bottom of each glass. Next, pipe slightly under tablespoon of whipped cream into each glass, then pipe slightly under a tablespoon of yuzu curd on top of the cream. Sprinkle about 1/2 tablespoon of diced mango into each glass. Spoon 1/2 tablespoon of crumbled cake into each glass. Pipe whipped cream to fill each glass to the top. Finally, decorate the top of each glass with more diced mango. Chill until ready to serve.
1 1/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup coconut milk [NOT low-fat]
1 tsp apple cider vinegar
1/3 cup canola or other neutral oil
3/4 cup sugar
2 tsp pure vanilla extract
Preheat oven to 350 degrees F. Grease an 8 or 9-inch round baking pan with butter or oil. Sift together the flour, cornstarch, baking powder, baking soda, and salt into a large bowl; set aside. Whisk the coconut milk, and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
In medium bowl, combine the milk mixture, oil, sugar, and vanilla, and beat thoroughly. Pour wet mixture into the pre-sifted dry ingredients and immediately mix until no large lumps remain [small ones are okay].
Pour batter into the greased baking pan, then bake for 25 to 35 minutes, or until a toothpick inserted near the center of the cake comes out mostly clean (moist crumbs are OK but wet batter is NOT). Let cool in pan for 15 minutes, then transfer to a cooling rack and let cool completely.
Makes about 1 1/2 cups
2 large eggs
2 large egg yolks
1 tsp cornstarch, sifted
1 cup sugar
1/2 cup yuzu juice
1 Tbsp finely grated yuzu zest
Pinch of salt
6 Tbsp (3/4 stick) unsalted butter, cut into 1/2-inch cubes
In a heavy non-reactive saucepan, beat the eggs, yolks, cornstarch, and sugar together until well blended. Stir in yuzu juice, zest, and salt. Cook over medium-low heat, stirring constantly and scraping the sides of the pan, until mixture comes to a boil. Let boil 1 to 2 minutes. Mixture will change from translucent to opaque.
Once curd has boiled 1 to 2 minutes, remove from heat and stir in butter until smooth. Press curd through a strainer suspended over a medium bowl to remove any potential lumps. Allow to cool. Curd can be refrigerated in an airtight container for up to 3 weeks.