Recipe of the month

Lemon kalamansi cake with marshmallo and shortbread

Lemon Cake

• Eggs 250g
• Caster sugar 350g
• Sour cream 150g
• Flour 270g
• Baking powder 5g
• Salt 0.5g
• Lemon zests Q.S
• Clarified butter 100g

Mix eggs and sugar. Add sour cream and the powders, and then the zests. Mix well and finish with the clarified butter. Pour until half way a rectangular cold and bake 60 minutes at 150°C.

Kalamansi Jelly

• Kalamansi puree 440g
• Mandarin puree 200g
• Caster sugar 300g
• Agar agar 22g

Mix dry ingredients and pour onto the purees. Boil and pour onto stainless steel trays (300g per tray).

Shortbread

• Flour 120g
• Butter 80g
• Icing sugar 40g
• Egg yolks 10g

For rolling

• Eggs 30g
• Caster sugar 40g

Mix all ingredients without over working the dough, roll into a 2.5 cm tube and set aside 1 hour in the fridge. Egg wash the tube and roll in caster sugar, cut 1cm thick discs and bake at 180°C.

Marshmallow without egg whites

• Caster sugar 337g
• Water 112g
• 1re Inverted sugar 105g
• Gelatin (200°bloom) 28g
• 2e Inverted sugar 150g

Finition

• Caster sugar 150g
• Lime zests 3 pieces
• Citric acid Q.S

Heat inverted sugar 1, water and sugar to 110°C pour onto inverted sugar 2, soaked gelatin and scraped vanilla bean. Whip in mixer until 45-50°C, pour into 1cm high frame with a greased guitar sheet. Leave to set and cut 3cm discs, enrobe with a mixture of sugar, lime zests and citric acid.

Decoration

• Neutral glaze 100g
• Lime zests 1 piece