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Making the Ingredients

  • Cake Margarine 140 g
  • Butter 20 g
  • All-Purpose Flour 180 g
  • Icing Sugar 15 g
  • Chocolate Powder 25 g
  • Water 20 g

Making the Cake Lemon

  • Eggs 350 g
  • Yolk 3 pc
  • Cake Stabilizer 10 g
  • Sugar 160 g
  • All-Purpose Flour 130 g
  • Maizena 20 g
  • Cake Margarine 125 g
  • Lemon Peel, grated 12 g

Making the butter cream

  • Cake Margarine 100 g
  • White Shortening 600 g
  • Simple Syrup 400 g
  • Soft Cream 300 g

Making the Filling

  • Lemon Peel, grated 10 g
  1. Making the Ingredients

    1. Mix all the ingredients (except the water) using our hands until they become granules and pour the water. Mix them all until they become a clot dough.
    2. Put in the chiller for 30 minutes and press it. Mold the dough in the mini muffin molds and bake them about 15 minutes in 160⁰C.
  2. Making the Cake Lemon

    1. Mix the sugar, eggs, cake stabilizer using a mixer until they are getting white and swell. Then, add the dry ingredients and the lemon peels and mix them well. Add the melted margarine and mix them well.
    2. Put it into a circle pan using 22/24 cm in diameter pan and bake it in 180⁰C for 15 minutes.
  3. Making the butter cream

    1. Mix white shortening and margarine until they are smooth.
    2. Add the soft cream, stir them for a while and pour simple syrup/ melted sugar and mix them using a mixer until they are soft and smooth.
  4. Making the Filling

    1. Mix the grated lemon peel and instant vla. Add some butter cream and mix tem well until they are ready to be use as the filling.
  5. Making the cake

    1. Coating the base chocolate tart skin, leave it for a while. After it crusts, add some lemon vla.
    2. Put the round lemon sponges on the top and cover it again with the lemon vla.
    3. Next, put the butter cream on the top and arrange little lemon sponges until they cover the butter cream.
    4. Then, add the sliced lemon and heart-shaped chocolate on the top of the cake as the toppings.