HARLEQUIN CAKE
Lemon, almond and vanilla modern tart
Doses for 2 cakes (15x15cm)
Difficulty level
Lemon, almond and vanilla modern tart
Doses for 2 cakes (15x15cm)
Ingredients
| TOP FROLLA | g 500 |
| unsalted butter 82% fat | g 175 |
| eggs | g 50 |
| almond flour | g 50 |
Preparation
Mix soft butter and TOP FROLLA, add eggs (one by one) and flour. Mix until a sof and homogeneous mixture.
Let it cool.
Roll it in a dough roller to 2mm thickiness and place in the fridge.
Roll the dough on the two tart molds (store in the fridge).
Ingredients
| AVOLETTA | g 150 |
| unsalted butter 82% fat | g 75 |
| eggs | g 75 |
| CREMIRCA VANIGLIA | g 225 |
Preparation
Mix nutter with CREMIRCA, add eggs and lastly AVOLETTA.
Pour the mixture into the two shortcust bases.
Bake at 155°C for about 20 minutes.
Ingredients
| CREMIRCA LIMONE | To Taste |
Preparation
Spread a thin layer of CREMIRCA LIMONE over the frangipane cream.
Ingredients
| water | g 250 |
| liquid cream 35% fat | g 50 |
| TOP CREAM | g 100 |
| CREMIRCA LIMONE | g 400 |
Preparation
Mix water, cream and TOP CREAM.
Let it rest for 3 minutes, then add CREMIRCA LIMONE mixing with a whisk.
Ingredients
| fresh milk | g 250 |
| SINFONIA CIOCCOLATO BIANCO - melted | g 490 |
| LILLY NEUTRO | g 25 |
| liquid cream 35% fat | g 500 |
| g 20 |
Preparation
Mix milk and cream and heat at 85ºC, then add LILLY NEUTRO.
Add the melted white chocolate and mix using a hand blender.
Add JOYPASTE VANIGLIA and place in the fridge.
Whip with a whisk the vanilla cream.
Using a pastry bag, pipe both creams (lemon and vanilla) on the surface of the tart.
Decorate with candied lemon zest, DOBLA WAVE GREEN LARGE, DOBLA DAISY.
Pastry Chef
