Recipe of the month

Citrus cake

Recipe for 12 cakes,18 cm
long/6 cm high.

LEMON SPONGE

• Quantity for 4 sheets of 1200 g
• Eggs 1100 g
• Caster sugar 1520 g
• Salt 6 g
• Cream 660 g
• Flour 1190 g
• Baking powder 20 g
• Lemon zests 10 g
• Clarified butter 370 g

Mix all the ingredients together except the butter. Add the butter melted at 45°C and bake
at 170°C for 10 minutes.

ORANGE CONFIT

• 500 g per layer
• Blanched oranges 1000 g
• Glucose 70 g
• Inverted sugar 270 g
• Caster sugar 230 g
• Pectin NH 23 g
• Cointreau as needed

Blanche the oranges 5 times in salted boiling water, changing the water each time. Mix the blanched oranges and add the sugar and pectin. Boil add the cointreau and set aside.

CIGARETTE PASTE

• Butter 200 g
• Egg whites 200 g
• Icing sugar 200 g
• Flour 200 g
• Egg yellow /orange colorant as needed

Melt the butter and add the icing sugar, flour and finish with the egg whites and the colorant. Spread the cigarette paste onto a Silpat^® and freeze before spreading a layer of sponge on the top.

DECORATION

• Marzipan 50%
• Gold luster dust

FINISHING

Spread the orange confit onto the lemon sponge and repeat the process another 3 times. Finish with the sponge with the cigarette dough printed on the top, freeze the cakes before cutting. Cover each cake with a piece of rolled out a marzipan with a quilt finished structured sheet, brush with gold luster dust diluted with Cointreau.