Lemon Tiramisu
Sponge, Lemon syrup, Fruit filling and Cream — a Zeelandia recipe in 4 components. Uses Zeelandia Sponge Mix Classic 15 kg.
- mixing time (sponge)
- 6 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 800 g |
| Eggs | 480 g |
| Water | 80 g |
Lemon syrup
| Ingredient | Quantity |
|---|---|
| Water | 250 g |
| Lemon juice | 100 ml |
| Sugar | 120 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Fruitful Lemon | 600 g |
Cream
| Ingredient | Quantity |
|---|---|
| ZeelaFix | 64 g |
| Cream (30% fat) | 1600 g |
| Sugar | 60 g |
Method
- Sponge
Mix all ingredients on high speed for about 6 minutes (using a whisk).
- Sponge
Spread the batter evenly in a frame of about 40 x 30 cm.
- Sponge
Bake at 180°C for about 30 minutes.
- Sponge
Cool the sponge, level it and cut it into three equal layers.
- Lemon syrup
Combine the lemon juice with the water and sugar. Bring to the boil and set aside to cool.
- Fruit filling
Divide the Fruitful Lemon fruit filling into three equal parts of 200 g each.
- Cream
Mix ZeelaFix with the sugar. Add to the cream and whip to the desired consistency.
Assembly: soak the first sponge layer with the lemon syrup, spread 200 g Fruitful Lemon on it, then 350 g of the cream. Cover with the second sponge layer, soak with lemon syrup, spread 200 g Fruitful Lemon, then 350 g of the cream. Level and cover with the last sponge layer.
Assembly: soak the top of the cake with lemon syrup. Spread the last portion of Fruitful Lemon and pipe dots with the remaining cream. Chill the whole cake.
Decoration: decorate with grated lemon or lime zest. For a more distinct lemon flavour, pipe Fruitful Lemon fruit filling onto the surface of the cream as dewdrops. 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.