Lemon Layer Cake
Shortcrust base, Sponge-fat layer and Custard cream — a Zeelandia recipe in 3 components. Uses Zeelandia Sandia Pound Cake Mix, Lemon – 10 kg, Delice Patissière Custard Cream – 10 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- baking temperature (shortcrust)
- 190-200 °C
- baking time (shortcrust)
- 15-20 min
- mixing time (sponge-fat layer)
- 3-4 min
- baking temperature (sponge-fat layer)
- 180 °C
- baking time (sponge-fat layer)
- 45 min
- whipping time (custard cream)
- 2-3 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (shortcrust mix) | 1000 g |
| Margarine (80% fat) | 450 g |
| Eggs | 50 g |
Sponge-fat layer
| Ingredient | Quantity |
|---|---|
| Zeelandia Sandia Pound Cake Mix, Lemon – 10 kgSandia Lemon Flavour 10 kg | 1200 g |
| Eggs | 550 g |
| Oil | 550 g |
Custard cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kg | 400 g |
| Water | 1000 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 200 g |
| Cream (30% fat) | 100 g |
| Butter | 100 g |
Method
Assembly order: 1. shortcrust layer, 2. custard cream, 3. sponge-fat layer, 4. custard cream, 5. shortcrust layer, 6. decoration.
- Shortcrust base
Mix all ingredients with a flat beater on low speed until smooth and uniform.
- Shortcrust base
Roll the dough out into a 60/40 cm rectangle, transfer it to a baking tray and bake at 190-200 °C for about 15-20 minutes until golden.
- Shortcrust base
Cool, then divide into two pieces of 30/40 cm, placing the first one in a frame of the same size.
- Sponge-fat layer
Mix all ingredients with a flat beater on low speed for about 3-4 minutes.
- Sponge-fat layer
Spread the batter on a 30/40 cm tray and bake at 180 °C for about 45 minutes.
- Custard cream
Bring the cream to the boil, dissolve the Arabesque 29 chocolate in it, then add the butter and mix until smooth.
- Custard cream
Combine the Delice Patissiere with the water and whip for about 2-3 minutes.
- Custard cream
Finally add the chocolate, cream and butter mixture and mix until a smooth cream forms. Divide the finished cream into two parts.
Assembly: spread the first part of the cream evenly on the first shortcrust layer, cover with the sponge-fat layer and press down.
Assembly: spread the second part of the cream on top and cover with the second shortcrust layer.
Chill the finished cake. Cut and decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.