LEMON CAKE (TOP CAKE)
|TOP CAKE||g 1.000|
|seed oil||g 450|
|lemon juice||g 150|
|grated lemon zest||qb|
Whip TOP CAKE, eggs and seed oil in a planetary mixer with the paddle attachment at low speed for 6 minutes.
Then, gently combine the lemon juice, the zest to the mixture by stirring gently.
Butter and flour the cake pans and pour the mixture in.
Bake at 180-190°C for about 35-40 minutes (depending on the size of the pan).
Let cool down, then dust with BIANCANEVE PLUS and decorate with slices of lemon.