TOP CAKE |
1.000g |
eggs |
450g |
seed oil |
450g |
lemon juice |
150g |
grated lemon zest |
|
BIANCANEVE PLUS |
|
fresh lemon |
LEMON CAKE
Ingredients
Preparation
Whip TOP CAKE, eggs and seed oil in a planetary mixer with the paddle attachment at low speed for 6 minutes.
Then, gently combine the lemon juice, the zest to the mixture by stirring gently.
Final composition
Butter and flour the cake pans and pour the mixture in.
Bake at 180-190°C for about 35-40 minutes (depending on the size of the pan).
Let cool down, then dust with BIANCANEVE PLUS and decorate with slices of lemon.
