ALICE CAKE WITH LEMON
|TOP FROLLA||g 1.000|
|unsalted butter 82% fat - softened||g 350|
|caster sugar||g 120|
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Roll the dough into layers and use them to line some 20cm diameter cake moulds.
Spread a thin layer of CREMIRCA (150g) onto the shortcrust base.
Pour a the cake mixture (300g) and decorate the surface with stripes of CREMIRCA LIMONE.
Bake at 180-200 for about 30-35 minutes.
Let cool down completely, cover with MIRAGEL and sprinkle with BIANCANEVE PLUS.
You can replace butter with the same amount of margarine in the shortcrust pastry step."