Original creation by
Bruno VAN VAERENBERGH
Creative Pastry Chef Debic Europe,
‘Passion Pâtisserie’ Member,
Belgium
COINTREAU® LEMON CAKE
Chef :
Brand
Quantity :
Recipe for 3 cakes of 500 g
1. CAKE DOUGH
Ingredients
625 g flour
12 g baking powder
875 g Debic butter
300 g icing sugar
200 g cane sugar
125 g trimoline
5 lemon zests
2 orange zests
10 eggs
Step
Sift the flour and baking powder. Cream the butter and sugars,
add lemon and orange zests and add the eggs one by one.
When the mixture is smooth, add the flour-baking powder and
mix delicately
2. COINTREAU® LEMON DOUGH
Ingredients
750 g organic lemons
250 g organic oranges
250 g caster sugar
500 g water
100 g Cointreau® 60% vol.
Step
Cook the beforehand washed lemons and oranges, covered by
water. When their skin is softened, cool them under cold water.
Cook for approximately 15 minutes sugar, water and fruits cut
into four parts. Leave to cool preferably overnight. The next
day, drain, finely mix and add the Cointreau®.
3. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Line each cake moulds with baking paper, spread the dough in
a 2 cm layer, place a rolled Cointreau® lemon dough, then stir
to coat with cake dough.
In the middle, using a pastry bag filled with softened butter,
form a regular line.
Baking for 60 minutes to approximately 165°C depending on
the oven type.
Decorate with candied oranges and lemons.
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