Servings: 8 cakes
Instructions
Almond sand dough
- Gather all the ingredients.
- Mix the butter with the sugar and vanilla sugar.
- One at a time, add the 2 eggs.
- Combine salt, flour and almond powder and add to the mixture. Knead well.
- Cover the dough and let it rest overnight in the refrigerator.
- Roll out the dough to max 3 to 4 mm and place on the baking pan. Press in well but gently. Cut off the remaining dough.
- Bake at 180°C for 20 minutes or until golden brown.
- Let cool and remove from the mold.
Roller hardware
- Beat 100 g sugar with the egg whites to stiff peaks.
- Beat 50g sugar with the egg yolks tnt a nice mass.
- Bring this together and add the flour while sifting.
- Stir well and spread the mixture on a baking sheet covered with baking paper.
- Bake in the oven for 6 to 8 minutes at 180°C.
- Remove from the oven, invert onto a wire rack and gently peel off the baking paper.
- Allow to cool.
Lemon cream
- Combine the eggs and yolks and mix with the pudding powder.
- Bring the lemon juice with the sugar and lemon zest to a boil.
- When this boils lower the heat. Combine the mixtures and stir well until you get a cream.
- Put into a cold bowl. Let cool to around 30°C and then add cubes of butter (at room temperature). Stir well and do not add the next cube of butter until well incorporated.
- Put into a piping bag (without douille). Be sure not to get too cold or this will stiffen.
Italian meringue
- Make according to the recipe in the link. Put in a piping bag with a smooth douille 8. Put still in the refrigerator if necessary.
Cake construction
- Using a round baking ring, cut circles from the baked roll batter and place on the baked cake base.
- Take the piping bag with lemon cream. Cut a small hole in the bag and cover the cake with a layer of lemon cream.
- Spray “drops” around or unleash your creativity.
- Hold the burner about 10-15 cm from the meringue and move it evenly over the surface until the meringue turns a golden brown color. Do not stay in one spot too long to avoid burning. This colors very quickly!
Source and inspiration : CVO Ghent – cooking and fat diets course
