INGREDIENTS
- Shortbread masa:
- – Flour 0000 250 g.
- – Sifted powdered sugar 100 g.
- – Manteca ointment 150 g.
- – Egg 1 unit.
- – A splash of vanilla essence.
- Lemon ganache:
- – Lemon juice 125 cc.
- – Honey 25 g.
- – Chocolate blanco 370 g.
- – Lemon zest 1 unit.
- – Candied lemon peels.
- – Lemon peels with out the white half 3 lemons.
- – Sugar 100 g.
- – Water 50 cc.
- – Lemon juice 20 cc.
- Armed:
- – Crema chantillyn.
- – Raspberry sweet c/n.
Lemon and white chocolate cake, with lemon ganache and sablée dough, with cream and raspberry sweet. Get pleasure from it!
PROCEDURE:
For the mass:
1. Place the creamed butter with the powdered sugar in a bowl and beat till white. Takes 1 to 2 minutes.
2. Add 1 egg and a splash of vanilla essence.
3. Lastly add the flour.
4. Type the dough with out kneading in order to not develop gluten and make it friable.
5. Wrap it in movie, stretch it as a lot as we will contained in the movie and put it within the fridge for 1 hour.
6. Frivolously flour the counter, stretch the dough and place it on the mould forming the bottom. Assist your self along with your fingers. There isn’t any have to grease the mould.
7. Prick the dough and take it to the oven beforehand preheated to 180 levels for quarter-hour or till flippantly golden.
For the ganache:
1. Warmth the lemon juice with the honey, IT DOES NOT HAVE TO BOIL.
2. Pour over the white chocolate, let it relaxation for a couple of minutes and blend and add the butter and put it within the fridge. then place in a sleeve with a spout.
3. For the shells, boil 7 instances from chilly water, all the time altering the water as soon as that is executed, make the syrup must be fairly thick, add the shells, boil for two minutes, flip off the warmth and let it cool.
4. Assemble: brush the bottom of the cake with white chocolate simply to waterproof it, let it dry, place a skinny layer of jam and on prime place the chocolate ganache with the sleeve and the spout, the sides with chantilly cream and a few shells to embellish.
