Lemon Cake Recipe by Chef Bertrand Balay - Maé innovation
Chef BERTRAND BALAY shares his lemon cake recipe made in the silicone mould – Discover it here!
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Cooking tools:
- Candy mold
- Food processor
- Kitchen scale
- Candy thermometer
- Sifter
- Pastry brush
- Cooling rack
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
Ingredients
- 420g pastry flour (PatisFrance)
- 8g Volcano (baking powder, PatisFrance)
- 230g heavy cream
- 540g granulated sugar
- 3g salt
- 155g clarified melted butter
- 390g eggs
- 65g Classic Lemon (Puratos)
- 145g water
- 360g lemon juice (PatisFrance)
- 215g sugar
- 1000g Starfruit Lemon (PatisFrance)
- 150g sugar
- 24g yellow pectin (PatisFrance)
- 900g sugar
- 130g Patis’Omalt (PatisFrance)
- 440g confectioner’s glucose (PatisFrance)
- 24g tartaric acid solution
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