LEMON CAKE
Ingredients
fresh butter
305g
lemon zest
1
Invert sugar paste
35g
powedered sugar
145g
whole eggs
210g
lemon juice
60g
egg yolk
60g
"weak" flour
210g
cornstach
60g
baking
6g
Preparation
-Whip the softened butter with lemon zest, tremoline, and powdered sugar.
-Add the eggs mixed with the yolks and heated to about 30°C.
-Finally, add the flour, almond powder, cornstarch, and baking powder, sifted together.
-Place the batter in a piping bag and layer, alternating the lemon cake and the pistachio cake.
LEMON JELLY
Ingredients
lemon puree 100%
210g
pear puree
170g
pectina jaune
12g
agar
2g
caster sugar
450g
glucose syrup 40 de
90g
salt
4g
citric acid solution 50-50
12g
Preparation
-Combine the two purees, heat to about 30°C, and disperse the agar and pectin mixed with sugar into the mixture.
-Bring to a boil and add the remaining sugars.
-Cook the mixture to 72–74° Brix.
-Add the citric acid solution, mixing well.
-Pour into a frame to a height of 0.8 cm.
-Cool and use to decorate the dessert.
PISTACHIO CAKE
Ingredients
fresh butter
200g
whole eggs
170g
salt
5g
egg yolk
100g
"weak" flour
150g
pistachio flour
50g
cornstarch
50g
baking
5g
Preparation
-Place the softened butter in the stand mixer with the “crema aurea” and mix using the paddle attachment.
-Add the eggs, yolks, and salt, mixed and heated to about 30°C.
-Once the liquids are incorporated, finish with the sifted dry ingredients.
-Place the batter in a piping bag and layer, alternating the lemon cake and pistachio cake.
CAKE COMPOSITION
-In a silicone ring mold, pipe the lemon cake and pistachio cake alternately to create a checkerboard pattern.
-Bake in the oven at 160°C for about 25 minutes, placing a rack and a perforated mat on top to achieve a smooth surface.
-Blast-freeze the product and unmold from the mold.
-Glaze with a dry glaze at 35°C.
-Create a strip of fruit jelly, rolled in sifted sugar, and use it as a cake border.
IRCA products in the recipe
PASTRY
