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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
Aurea crema pistacchi siciliani 25%
375g
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.