Lemon & White Chocolate Layer Cake
In this lemon and white chocolate layer cake the tangy lemon-infused cake layers perfectly complement the creamy, sweet, white chocolate ganache, creating a harmonious balance of flavours.
| Ingredients | Weight (kg or L) |
|---|---|
| SPONGE CAKE | |
| Classic Arana Silky Sponge Mix 15kg | 1.000kg |
| Egg | 0.400kg |
| Water | 0.400kg |
| Lemon Zest | 0.030kg |
| WHITE CHOCOLATE GANACHE | |
| Thickened Cream | 0.400kg |
| White Chocolate | 1.440kg |
| TOPPING | |
| Lemon Zest | |
| Pistachio Nuts |
CAKE
STEP 1
Combine all ingredients in a bowl.
STEP 2
Using a whisk, mix on slow speed for 1 minute. Scrape bowl.
STEP 3
Whisk on high speed for 8 minutes.
STEP 4
Add lemon zest and whisk on low speed for 2 minutes.
STEP 5
Deposit into paper lined baking tins. Approx 150g batter per 20cm tin or scale as desired with your preferred number of layers
STEP 6
Bake at 190°C until baked through.
WHITE CHOCOLATE GANACHE
STEP 1
Heat cream to boiling point.
STEP 2
Remove from heat and add white chocolate.
STEP 3
Mix until smooth.
STEP 4
Allow ganache to cool to a spreadable consistency.
ASSEMBLY
STEP 1
Place one cake top side down onto a cake board.
STEP 2
Evenly spread 150g of ganache over the first cake.
STEP 3
Repeat with the remaining layers of cake, applying 150g ganache between each layer.
STEP 4
Decorate the top of the cake as desired using ganache, fresh lemon zest and pistachio nuts.
Best eaten fresh on day made. Store at refrigerated temperature.
Product Name: Classic Arana Silky Sponge Mix, Product Code: 102058
A superior performance sponge mix that delivers a light, silky and fine crumb with excellent volume. Ideal for all sponge applications and swiss rolls.
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