Crushed lemon gold bar with semi-candied orange zests
Recipe for 3 moulds 180 mm and 20 small individual moulds
Sponge
Cake
ingredients :
- 750 g Almond powder
- 450 g Icing sugar
- 300 g Sicoly® lemon crushed purée
- 840 g Eggs
- 150 g Flour
- 150 g Starch
- 16 g Baking powder
- 390 g Butter
- 200 g Sicoly® orange semi-candied zest vermicelli
process :
Mix together the ground almonds, sugar, the SICOLY® crushed lemon puree and the SICOLY® semi-candied orange zests. Gradually add the tempered eggs. Mix together the flour, starch and baking powder and add to the mixture. Add the warm melted butter. Mix together without beating. Pour into a mould. Bake for 1 hour at 180ºC for the large version, 20 to 25 minutes at 180°C for the individual molds. Unmold and place in the freezer.
Lemon
glaze
ingredients :
- 400 g Sicoly® lemon crushed purée
- 50 g Milk 45%
- 80 g Atomised glucose
- 600 g White couverting coating
- 60 g Cocoa butter
- QS Fat soluble yellow colouring
process :
Heat together the SICOLY® crushed lemon puree, milk and glucose powder. Melt the chocolate with the cocoa butter and pour over the mixture. Add the colouring and blend together. Pass through a conical sieve.
Decoration and finishing
Glaze the sponge cakes at 35 to 38ºC. Decorate with SICOLY® semi-candied orange zests.