Big flower shell & lemon cake

Big flower shell & Lemon cake

Ingredients:

Big flower shells (5 pieces)
Almond paste 125g
Egg yolk 62,5g
Butter 62,5g
Egg 233g
Sugar (319g for cake, 101g for syrup)
Lemon shaving 16g
Cream 117g
Flour 243g
Baking powder 5g
Butter Pomade 117g
Lemon juice 149g
Dobla chocolate decoration

Preparation:

Frangipane: Gently mix the egg yolk with the almond paste, and add the melted butter. Use a spatula to add a layer of approx. 40g of the mixture per shell.
Lemon cake: Mix the egg with sugar, lemon shaving and cream. Mix the flour with baking powder and butter. Next, add the previous mixture to make one batter. Fill the shells with approx. 200g batter a piece and bake at 164°C for 25 minutes.
Lemon syrup: Heat the lemon juice with the sugar and let it boil for 1 minute. Sprinkle approx. 40g of syrup on top of each baked cake.
Decorate with chocolate decoration and lemon slices.

Want to see more recipes and inspiration?

On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.

Go to the inspiration page