Lemon & Meringue Sheet Cake
Cake, Italian-style Meringue and Filling — a Bakels recipe in 3 components, makes 1 Sheet Cake. Uses Bakels Lemon Cream Filling No E171 6 kg.
- mixing time (cake, low speed)
- 1 min
- mixing time (cake, high speed)
- 5 min
- baking temperature (cake)
- 180 °C
- baking time (cake)
- 20-25 min
- soaking time (Actiwhite)
- 5-10 min
- sugar syrup boiling temperature (meringue)
- 120 °C
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Multimix Cake Base | 1.000 kg |
| Egg | 0.365 kg |
| Oil | 0.300 kg |
| Bakels Lemon Cream Filling No E171 6 kgRTU Lemon Cream Filling | 0.230 kg |
Italian-style Meringue
| Ingredient | Quantity |
|---|---|
| Actiwhite® Meringue Mix | 0.040 kg |
| Water (1) | 0.400 kg |
| Sugar | 1.000 kg |
| Water (2) | 0.400 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Bakels Lemon Cream Filling No E171 6 kgRTU Lemon Cream Filling | 1.800 kg |
Method
- Cake
Add all the ingredients into a mixing bowl, fitted with a beater.
- Cake
Mix for 1 minute on low speed.
- Cake
Scrape down.
- Cake
Mix for 5 minutes on high speed.
- Cake
Pour the batter into two rectangular foil trays.
- Cake
Bake at 180°C for 20-25 minutes.
- Italian-style Meringue
Dissolve Actiwhite in the water (1) and allow to soak for 5-10 minutes.
- Italian-style Meringue
Into a pot boil the sugar and water (2) to 120°C.
- Italian-style Meringue
Start to whip the Actiwhite until having a foamy consistence and slowly pour in the sugar on medium speed.
- Italian-style Meringue
Once combined, mix on high speed until room temperature.
Assembly/Decoration: Pipe a layer of RTU Lemon Cream Filling on top of one cake layer, followed by the second cake layer.
Assembly/Decoration: Pipe the meringue onto the top of the cake and lightly burn with a torch.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.