fbpx
Cake, Sponge & Muffin, Sweet Goods

Lemon Cream Charlotte

When life gives you lemons, bake Lemon Cream Charlottes! Made using MAURI NCF Utility Cake Mix, these bite sized treats taste as good as they look. In fact, we’d go as far to say, they are the zest! Give the recipe a try!

Ingredients

INGREDIENTSWEIGHT
CAKE
MAURI NCF Utility Cake Mix1.000kg
Eggs0.200kg
Water0.400kg
LEMON BUTTERCREAM
Castor Sugar0.200kg
Water0.120kg
Glucose0.100kg
Egg Yolks12 pce
Softened Unsalted Butter0.600kg
Lemon Oil0.001kg

Method

CAKE

STEP 1

Add water, eggs and NCF Utility Cake Mix in a bowl. 

STEP 2

Using a whisk attachment, mix on low speed for 1 minute. Scrape down.

STEP 3

Mix for a further 5 minutes on high speed.

STEP 4

Mix for a further 5 minutes on medium speed.

STEP 5

Scale off mixture into 3 x 22cm round cake rings at 520g per ring.

STEP 6

Bake at approximately 175°C for 25 minutes.

LEMON BUTTERCREAM

STEP 1

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage). 

STEP 2

Blend egg yolks in a bowl using a whisk attachment on medium speed.

STEP 3

Once the boiling sugar syrup has reached 120°C, slowly stream the hot mixture over the whisking eggs until all is in the bowl.

STEP 4

Increase mixing speed to high and continue to whisk until mixture cools down and doubles in volume.

STEP 5

Fold the softened butter into the egg mixture and continue to mix until light and aerated.

STEP 6

Lastly, mix in the lemon oil as desired until a subtle lemon flavour is achieved.

ASSEMBLY

STEP 1

Use a dome shaped flexipan to achieve the same shape as pictured. If this is not available, a muffin tin can work as well. 

STEP 2

Cut 5mm strips of cake, ensuring that strips are the required length to line each dome shaped mould to create centre line.

STEP 3

Using an 8cm cookie cutter, cut circles of the cake with 5mm thickness. Cut each circle in half to create 2 halves.

STEP 4

Place half circles on either side of the centre line cake.

STEP 5

Fill the inside of each mould with lemon cream.

STEP 6

Close off the mould with another circular piece of cake and leave in fridge to set.

STEP 7

Once set, remove the cream charlotte from mould and pipe a rosette of buttercream on top, garnishing with lemon zest for decoration.

Yield: 30 individual cake domes

Let’s bake better together. Call us on 1800 649 494

YOUR BAKING BETTER NEWS

TASTE THE WORLD: Exploring the increasingly-international flavours of hot cross buns.

Hot cross buns have come a long way since 1361 when Father Thomas Rocliffe first stamped his humble fruit and spice cakes with the sign [...]
25.February.2021

The use of Dough Retarders

The use of dough retarders in the Australian baking industry has flourished in recent years, to the extent that most bakers will have had some […]

6.October.2020

International Coffee Day 29 August 2020

Next week (29th August) is the day you have been waiting for. The day you can relish in your morning ritual and soak up the […]

20.August.2020

Pasta Challenge Tips & Recipe

Following the amazing response to our Victorian team’s Pasta Challenge, we call our MAURI followers to join in! To give you a kick-start, here are […]

18.August.2020
Customer Bite Landing Page Image

Q&A with Ryan Khun of Country Cob Bakery, winner of Australia's Best Pie 2 years running

We recently spoke with one of our brand ambassadors, Ryan Khun of Country Cob Bakery in Kyneton, Victoria in the lead up to Australia’s Best […]

12.August.2020

National Lamington Day

The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries […]

9.July.2020

The importance of baking conditions on bread

A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, […]

26.May.2020

Home Baking ‘Hacks’

Sharing the kitchen secrets of Australian bakers! With Australians spending more time in their kitchens, professional and home bakers have been exploring their love for […]

20.May.2020

Stay up-to-date with our FREE 'Baking Better' eNewsletter