LEMON CAKE

WITH VANILLA

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 LEMON CAKE WITH VANILLA
for 12 cakes d=6 cm

ALMOND SHORTCRUST

Ingredients Total weight: ~ 231 g 100%

All-purpose flour 100 g 43%

Butter 82% 55 g 24%
Icing sugar 40 g 17%
Almond powder 15 g 6%
Sea salt 1g <1%
Egg yolks 20 g 9%

1 Before making the shortcrust pastry, prepare all the ingredients first. Sift the flour, icing sugar and
almond powder. Cut the butter into small cubes and keep it cold until combining.

2 Put the sifted flour, icing sugar and almond powder as well as cold butter cubes in the mixer
bowl. Combine all the ingredients with а paddle attachment at low speed to obtain fine crumbs.

3 As soon as the butter is completely combined and fine crumbs appear, add the egg yolks. Mix the
dough briefly only until the crumbs come together and а uniform and elastic texture is formed.

4 Roll the dough between two guitar or parchment paper sheets to 2 mm thick and put in the fridge
for at least 3 hours.

5 Then cut 12 rounds of 6 cm in diameter and bake them between two perforated silicone mats at
150 °C / 302 °F for 15 minutes until golden brown.

6 Cool at room temperature.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 LEMON CAKE WITH VANILLA
for 12 cakes d=6 cm

LEMON CAKE

Ingredients Total weight: ~ 324 g 100%

Silikomart semisphere silicone mold SF003 d=6 cm

Sugar 81 g 25%
Inverted sugar 6g 2%
Sea salt 1g 0.2%
Egg yolks 32 g 10%
Whole eggs 81 g 25%
Lemon zest 6g 2%
All-purpose flour 81 g 25%
Baking powder 3.5 g 1%
Olive oil 32 g 10%

1 Preheat the oven to 170 °C / 338 °F.

2 Mix the sugar, salt, inverted sugar, whole eggs and egg yolks in a bowl. Place over a pot with
simmering water and bring to 50 °C / 122 °F whisking constantly. Then transfer to a bowl of a
stand mixer and whip on medium speed to a light, fluffy and thick texture.

3 Warm up the olive oil and lemon zest to 60 °C / 140 °F and mix with ¼ of the whipped egg mixture.

4 Sift the baking powder and flour and mix together with a whisk. Gently fold the dry ingredients into
the rest of the whipped egg mixture.

5 Add the oil-egg mixture to the egg-flour mixture and mix gently with a spatula.

6 Transfer the cake batter into a piping bag and pipe 25 g of it into semisphere silicone molds.
Cover the molds with a perforated silicone mat and secure it with a rack on top.

7 Bake the cakes for 15 minutes until golden brown.

8 Leave them to cool down at room temperature for 30 minutes and then freeze. When frozen
completely, unmold the cakes and keep them in the freezer in a closed container for no longer
than 1 month.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 LEMON CAKE WITH VANILLA
for 12 cakes d=6 cm

VANILLA ICING

Ingredients Total weight: ~ 500 g 100%

Icing sugar 390 g 78%

Egg whites 50 g 10%
Lemon juice 60 g 12%
Vanilla 1/2 pod

1 Sift the icing sugar.

2 Split the vanilla pod and scrape seeds out of it into the icing sugar.

3 Then add the egg whites and the lemon juice and mix with a whisk.
TIP
The texture of the icing should be neither too liquid, nor too thick, so it can cover the cake easily, but its layer is not too
thin.

4 Transfer the icing in a piping bag and keep at room temperature before using.

ASSEMBLING

Ingredients

White chocolate 50 g

1 Melt the white chocolate and pipe a little bit of it on each shortbread round. Place the frozen
cakes on the chocolate and press to stick.

2 Transfer the frozen cakes with shortbread on a glazing rack.

3 Pipe the icing over them and let it flow down, covering the cakes completely.

4 Wait until the excess glaze drips and then transfer the glazed cakes on a clean tray.

5 Let the glaze set. Then keep the cakes at room temperature for no longer than 7 days.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva