IRCA | ALICE CAKE WITH LEMON

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat - softened g 350
caster sugar g 120
eggs g 150

Preparation

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.

Ingredients

CREMIRCA LIMONE g 150

Ingredients

ALICE'S CAKE g 1000
water g 375
seed oil g 375

Preparation

Knead all the ingredients in a planetary mixer with the paddle attachment for 5 minutes at low speed.

Ingredients

CREMIRCA LIMONE qb

Final composition

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.

"