Lemon & White Chocolate Cake
Madeira Cake, Filling and Dipping — a Dawn Foods recipe in 3 components. Uses Dawn Madeira Cake Base 12.5 kg.
- mixing time (slow speed, first stage)
- 1 min
- mixing time (fast speed)
- 4 min
- mixing time (slow speed, final stage)
- 1 min
- baking temperature
- 180 °C
- baking time
- 23 min
- freezing time (filled cakes)
- 1 h
Ingredients
Madeira Cake
| Ingredient | Quantity |
|---|---|
| Dawn Madeira Cake Base 12.5 kg | 1000 g |
| Water (1) | 350 g |
| Vegetable oil | 100 g |
| Water (2) | 150 g |
| Dawn Lemon Fruit Concentrate (pieces) | 130 g |
Filling
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Daily Lemon | 800 g |
Dipping
| Ingredient | Quantity |
|---|---|
| Dawn Cabo Blanco White Couverture |
Method
- Madeira Cake
Place the Madeira Cake Base, water (1) and vegetable oil into a mixing bowl fitted with a beater and mix for 1 minute on slow speed and then 4 minutes on fast speed.
- Madeira Cake
Stream the water (2) and Lemon Concentrate in on slow speed and then scrape down.
- Madeira Cake
Mix for a further 1 minute on slow speed.
- Madeira Cake
Deposit approximately 65 g into small, recessed cake pans.
- Madeira Cake
Bake for approximately 23 minutes at 180 °C.
Assembly: Fill the recess of each baked and cooled cake with Lemon Delifruit.
Assembly: Place into the freezer for an hour to firm.
Assembly: Melt the San Blanco chocolate.
Assembly: Dip the tops of the cakes to halfway to seal in the Lemon and allow to set.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.