Honey pomelo cake tart with chiffon layers

Peel the pomelo and remove the white pith, segment membranes and seeds.

Weigh 500 g pomelo flesh for the jam and a separate 150 g for the fresh filling.

Dice approximately 100 g apple.

To reduce bitterness, blanch only the pomelo intended for jam 3–5 times and drain.

Put 500 g pomelo flesh, approximately 100 g apple, 30 g lemon juice, 300 g sugar and 100 g honey in a heavy-bottomed pan.

Heat over medium heat until gently simmering, reduce the heat and stir and scrape the base frequently until the jam thickly coats a spatula.

If using a heated mixer, follow its jam-program instructions and check for the same thick consistency.

Let the jam cool, weigh out 120 g for the cake and keep the remainder in a separate container.

Whisk 30 g corn oil with 40 g milk in a mixing bowl.

Sift in 40 g low-protein cake flour and mix until no dry flour remains.

Add 3 egg yolks and whisk until smooth.

Place 3 egg whites in a clean bowl and add 40 g caster sugar and 3 g lemon juice.

Whip until the meringue is fine-textured and holds its shape when lifted.

Gently combine the meringue with the egg-yolk mixture until the batter is evenly colored with no white streaks.

Preheat the oven to 145°C.

Pour the batter into a 6-inch round cake pan and tap gently to release large air bubbles.

Bake at 145°C for 50 minutes.

Let the cake cool completely, unmold it and slice it horizontally into 3 layers.

Chill the bowl and beaters, then add 500 g cold whipping cream and 40 g confectioners' sugar.

Whip until smooth with defined peaks and piping ridges, stopping before the cream becomes grainy.

Reserve approximately 300 g white cream for filling and rosettes, then mix 1 small drop of yellow coloring into the remainder.

Keep both portions refrigerated between uses.

Place the baked 20 cm tart shell on a serving plate and spread approximately 50 g white cream inside it.

Center the first chiffon layer in the shell.

Use approximately 100 g white cream to cover the sponge and pipe a raised ring around the edge.

Spread 120 g cooled honey pomelo jam evenly inside the cream ring.

Place the second chiffon layer over the jam filling.

Use approximately 100 g white cream to cover it and pipe a retaining ring around the edge.

Arrange 150 g fresh pomelo in the center, keeping the juicy pulp intact.

Add the final chiffon layer and align the cake layers.

Pipe the yellow cream around the sides and over the top, then smooth it with an offset spatula.

Refrigerate the cake for 30 minutes so the frosting is cold before adding the ganache drip.

Heat 30 g cream until lightly steaming and pour it over 90 g finely chopped white chocolate.

Let the chocolate soften, then stir gently from the center until the ganache is smooth.

Allow it to cool to approximately 32°C while remaining fluid.

Test one drip on the chilled cake, then pipe around the top edge and form short drips down the sides.

If using, arrange 10 cat-shaped biscuits around the cake base.

Pipe rosettes with the remaining white cream and top them with 6 ready-made pomelo tea jellies if desired.

Refrigerate for another 30 minutes before slicing.

Cut into 6 servings and keep the remaining cake refrigerated.