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Lemon Cake
Ingredients
| Sonnique Cream Cake Vanilla » | 100% | 2500 g |
| Egg | 35% | 875 g |
| Liquishort Cake | 30% | 750 g |
| Water approx. | 22,5% | 560 g |
| Lemon zest | 10% | 250 g |
| Working method | |
| Method | Mix all ingredients into a smooth batter. Approx. 2 minutes in the first stand and then approx. 3 minutes in the second stand. Mix the lemon zest into the batter |
| Processing | Fill the tin with the batter |
| Baking | Approx. 1 hour and 45 minutes at approx. 160ºC |
| Finishing | After cooling, coat the cake with sugarwater flavoured with lemon juice. Divide the cake in desired size and finish with powdered sugar and lemon zest |
