Lemon Tea Cake

with Vanilla
 Lemon Tea Cake with Vanilla
for 12 tea 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 7%
• 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, almond powder, sea salt
and cold butter cubes in the mixer bowl. Combine all the
ingredients with а paddle attachment at low speed for a
few minutes to obtain fine crumbs.

3. Add the egg yolks. Mix the dough briefly only until the
crumbs come together and аn elastic texture is formed.

4. Roll the dough between two parchment paper sheets to

2.5-3 mm thick and put in the fridge for about 1 hour.

5. Take the dough out of the fridge, remove the parchment

paper sheets from both sides and cut 12 discs using a
round cutter measuring 6 cm in diameter.

6. Bake the discs on a perforated tray between two

perforated silicone mats at 140 °C / 284 °F for
15-20 minutes until golden brown.

7. Cool them at room temperature for 30-60 minutes.

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 Lemon Tea Cake with Vanilla
for 12 tea cakes d=6 cm

LEMON SPONGE

Ingredients Total weight: ~ 324 g 100%

• Sugar 81 g 25%
• Inverted sugar/honey 6g 2%
• Sea salt 1g <1%
• 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. Put whole eggs, egg yolks, sugar, inverted sugar and salt
in a mixing bowl. Place the bowl over a saucepan with
simmering water and bring the mixture to 45-50 °C /
113-122 °F, mixing constantly with a whisk.

2. Transfer the mixture to a bowl of a stand mixer and whip

on medium speed with a whisk attachment to a light
and stable texture for about 5 minutes.

3. Sift the baking powder and flour and mix them together
with a whisk. Set the mixture aside.

4. Zest the lemon directly into the saucepan, add olive oil
and heat the mixture to 60 °C / 140 °F. Take the saucepan
off the heat.

5. Mix the oil mixture with ¼ of the whipped egg mixture

in the saucepan, using a silicone spatula.

6. Fold the dry ingredients into the whipped egg mixture

with a spatula. Then add the oil mixture.

7. Transfer the sponge batter into a piping bag fitted with a

round tip d=10 mm.

8. Place 2 semi-sphere silicone molds with cavities

d=6 cm on a baking tray lined with a silicone mat. Spray
the molds with a little bit of grease spray and pipe
around 20 g of batter into each cavity.

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 Lemon Tea Cake with Vanilla
for 12 tea cakes d=6 cm

LEMON SPONGE

9. Cover the molds with a perforated silicone mat and

place a wire rack on top to make sure that the sponge
will have a perfectly flat bottom after baking.

10. Bake the sponges in the oven, preheated to 170 °C /

338 °F, for about 10-15 minutes until golden brown.

11. Leave them to cool down at room temperature for

30 minutes, then unmold the sponges.

ASSEMBLY

Ingredients

• White chocolate 33%

• Baked cooled sponge cakes
• Baked cooled shortcrust bases 50 g

1. Melt the white chocolate to 35 °C / 95 °F and place it in a

paper cone.

2. P
ipe a drop of chocolate on each shortbread base. Place
the lemon sponge on it and press to stick.

3. P
lace the assembled cakes in the fridge for about
30 minutes.

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 Lemon Tea Cake with Vanilla
for 12 tea cakes d=6 cm

LEMON VANILLA ICING

Ingredients Total weight: ~ 500 g 100%

• Icing sugar 390 g 78%

• Pasteurized egg whites 50 g 10%
• Lemon juice 60 g 12%
• Vanilla 1/2 pod

1. Sift the icing sugar and put it in a mixing bowl.

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

3. P
our in the lemon juice and gradually add the
pasteurized egg whites while mixing 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 the
layer should not be too thin.

4. Transfer the icing into a piping bag and keep at room

temperature until use.

GLAZING THE TEA CAKES

Ingredients

• Lemon vanilla icing

• Chilled assembled tea cakes

1. Transfer the cold tea cakes on a glazing rack with a

baking paper underneath.

TIP
• It’s better not to glaze all tea cakes at once, but three
at a time.

2. Pipe the icing over them and tap the rack to let the icing
flow down, covering the cakes completely.

3. Wait for about 30 seconds until the excess glaze drips

and then transfer the glazed tea cakes onto a clean
baking tray with the help of 2 offset spatulas.

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