unsalted butter 82% fat |
550g |
lime zest |
10g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
25-30g |
fleur de sel |
4g |
Muscovado Sugar |
100g |
caster sugar |
100g |
almond flour |
340g |
eggs |
350g |
egg yolks |
50g |
IRCA GENOISE GLUTEN FREE |
200g |
FRUTTIDOR ALBICOCCA |
1.000 g |
FRUTTIDOR MELA |
1.000g |
lime juice |
100g |
LILLY NEUTRO |
400g |
water |
300g |
TOP FROLLA GLUTEN FREE |
1.000 g |
confectioner's sugar |
260g |
egg whites |
35g |
SINFONIA CIOCCOLATO BIANCO |
300 g |
JOYPASTE NOCCIOLA PIEMONTE |
100g |
PRALINE AMANDE NOISETTE |
100g |
|
|
35g |
CONFETTURA EXTRA ALBICOCCA |
qb |
BLITZ |
qb |
- Lime scented frangipane cream:
Ingredients
unsalted butter 82% fat
250g
lime zest
10g
fleur de sel
2g
Muscovado Sugar
100g
caster sugar
100g
almond flour
250g
eggs
200g
egg yolks
50g
Preparation
Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.
- Lime scented frangipane cream:
Ingredients
Preparation
Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.
- Lime scented frangipane cream:
Ingredients
Preparation
Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.
- Lime scented frangipane cream:
Ingredients
almond flour
90 g
confectioner's sugar
260g
fleur de sel
2g
egg whites
35g
Preparation
Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.
- Lime scented frangipane cream:
Ingredients
Preparation
Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.
Crafted using IRCA Group professional solutions
PASTRY
IRCA
PRALINE AMANDE NOISETTE
PASTRY
IRCA
FRUTTIDOR ALBICOCCA
PASTRY
IRCA
FRUTTIDOR MELA
PASTRY
IRCA
CONFETTURA EXTRA ALBICOCCA
PASTRY
IRCA
BLITZ
PASTRY
IRCA
TOP FROLLA GLUTEN FREE
PASTRY
IRCA
IRCA GENOISE GLUTEN FREE
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE NOCCIOLA PIEMONTE
GELATO
