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 |