Lemon cake
Ingredients
Melted butter
g
88
Fresh cream (35% fats)
g
100
Sucrose
g
220
Eggs
g
168
Flour 140W p/l 0,60
g
160
Potato starch
g
28
Baking powder
g
4
Directions
Pour egg, sucrose, fresh cream and Gusto cream lemon in a planetary mix.
Add flour, potato starch, baking powder and melted butter.
Grease and put flour in a loaf mould (L 22cm x H 7cm x W 9cm).
Pour 800g of mix in the mould.
BAKING
Fill a piping bag with neutral gelatine and pour a line lengthwise on top of the cake.
Bake in a ventilated Rotating oven at 180°C, then lower the temperature at 160°C for 40min with close valve and 20min, approximately, with open valve.
Once checked is cooked, let cool down and gloss the cake with Neutra extra Shine and pack.
