ALICE CAKE WITH LEMON
BAKED CAKE
Difficulty level
BAKED CAKE
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 |
Ingredients
| MIRAGEL | qb |
| BIANCANEVE PLUS | qb |
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.
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