Citrus and Tea Cake

Composition

Satin Supreme Clean Label Creme Cake
Deli Citron
Belcolade Ganache
Puratop White and Shiny Earl Grey Glaze

Deli Citron Creme Cake



Satin Supreme Clean Label Creme Cake————————————-1000gr
Eggs——————————————————————————————-350gr
Oil———————————————————————————————-300gr
Water——————————————————————————————250gr
Deli Citron———————————————————————————–900gr


Method

Mix all ingredients together for 5 minutes. Deposit into silicone molds.
Bake at 360°F for 20 minutes. Cool and freeze overnight. Un-mold
cakes and leave in freezer till ready to dip

Earl Grey Glaze

Puratop White N Shiny—————————————————————500gr
Earl Grey Tea———————————————————————————-AN
Water, Boiling—————————————————————————-225gr

Method

Steep tea for 5 minutes. In a mixer with the whisk attachment add
Puratop White and Shiny and whip for 5 minutes on high speed.
Add tea to get desired consistency. Dip frozen Deli Citron Creme
Cakes. Let set in reach-in for 1 hour.

Belcolade Ganache

Belcolade Ganache———————————————————————-500gr
Heavy Cream——————————————————————————-200gr

Method

In a mixer with the whisk attachment combine Belcolade Ganache
and heavy cream. Whip till light in color. Pipe onto cake and garnish.

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