Grand Mercure Hanoi - Upscale hotels & resorts

Gastronomy is not only about taste — it is an experience. And if you have ever savored the delicate Yuzu Lemon Cake at Grand Mercure Hanoi, chances are you’ll want to recreate that refreshing balance of citrus and sweetness in your own kitchen. Below, we are delighted to share the authentic recipe from our pastry team, so you can bring a touch of Grand Mercure elegance into your home.

Ingredients

1. Yuzu Cream (Yuzu curd)

Yuzu juice: 80 ml

Sugar: 100 g

Egg yolks: 3

Unsalted butter: 50 g

2. Meringue (for garnish)

Egg whites: 2

Sugar: 100 g

Cream of tartar: 1 g (optional)

3. Mango Jelly

Mango juice: 150 ml

Sugar: 30 g

Gelatin powder: 6 g

4. Lemon Ice / Lemon Cream

Fresh milk: 250 ml

Whipping cream: 150 ml

Sugar: 80 g

Zest of 1 lime

Lime juice: 40 ml

Method

1. Yuzu Cream

Strain the yuzu juice to remove seeds and measure ingredients precisely.

In a heatproof bowl, combine yuzu juice, sugar, and egg yolks. Cook gently over a bain-marie, whisking constantly until the mixture thickens (leaves a clear trail when lifted).

Remove from heat, add butter, and whisk until smooth and glossy.

Allow to cool, then refrigerate for at least 2 hours to set and enhance flavor.

2. Meringue

Beat egg whites with cream of tartar until foamy.

Gradually add sugar, whisking at high speed until stiff, glossy peaks form.

Pipe into desired shapes.

Bake at 100°C for 1 hour (or dry at low heat) until crisp. Cool completely.

3. Mango Jelly

Soak gelatin in cold water as directed on the package.

Heat mango juice with sugar until dissolved, then remove from heat and stir in softened gelatin.

Pour into a mold, chill until set, then cut into cubes or decorative shapes.

4. Lemon Ice / Lemon Cream

Heat milk, cream, and sugar gently until sugar dissolves (do not boil).

Add lime zest and lime juice, stir well.

Chill, then churn in an ice cream maker or freeze, stirring every 30 minutes to achieve a smooth consistency.

5. Assembly & Decoration

Shape the yuzu cream into domes or small rounds, chill until set.

Place the mousse on a plate, optionally on a biscuit crumble base.

Garnish with mango jelly cubes, crisp meringue, fresh mint, and edible flowers.

Add a scoop of lemon ice alongside to balance flavors.

Finish with chocolate décor or sauce for an elegant touch.

Tips from Grand Mercure Hanoi

• Chill thoroughly: Allow the cake to rest at least 4 hours in the refrigerator before serving.
• Perfect pairing: Enjoy with a cup of green tea or jasmine tea to harmonize the sweet and citrusy notes.
• Authentic experience: For the full ambiance, visit Văn’s Lounge at Grand Mercure Hanoi, where the Yuzu Lemon Cake is served in a serene setting with refined service.

Savoring Yuzu Lemon Cake is more than tasting a dessert — it is embracing a moment of refinement. A pause to enjoy the interplay of sweetness and citrus freshness, leaving you refreshed, inspired, and truly uplifted.

Yuzu Lemon Cake – more than a dessert, it is an invitation to explore a unique culinary journey, crafted by the skillful hands of Grand Mercure Hanoi’s pastry artisans.

Try it now at Văn’s Lounge | 1st Floor, Grand Mercure Hanoi | 9 Cat Linh, O Cho Dua Ward, Hanoi.

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