Home Recipes Lemon Love

Lemon Love

Almond shortcrust and sponge cake filled with tangy lemon cream and topped with sweetened whipped cream.

Citrus Dairy Nuts

Willem Verlooy

Willem Verlooy

Patisserie Verlooy

Ingredients

For 28 servings

Almond shortened pastry

220 g Debic Croissant Gold Butter

4 g salt

140 g icing sugar

50 g almond powder

2 g vanilla powder

70 g whole egg

380 g flour

Almond biscuit

48 g almond powder

48 g sugar (1)

48 g whole egg

15 g egg yolk

60 g egg white

37 g sugar (2)

37 g flour

Lemon cream

280 g lemon purée

280 g sugar

280 g egg yolk

280 g Debic Cake Gold Butter

6 g gelatin leaves

Sweetened cream

800 g Debic Stand & Overrun

80 g sugar

Debic products used

Croissant Butter Gold 5x2KG

Cake Butter Gold 4x2.5KG

Stand & Overrun 1L

Preparation

Almond shortened pastry

Combine the Debic Croissant Gold butter, salt, and icing sugar in the food processor.

Add the whole egg and then the other ingredients.

Leave in the refrigerator overnight.

Roll out the pastry until 2 mm thick.

Cut 10 cm circles.

Bake in a stainless steel cooking ring with a diameter of 8 cm.

Bake for 8 minutes at 210 °C.

Almond biscuit

Mix the almond powder with the sugar (1), the whole egg and the egg yolk.

Whisk the egg whites together with the sugar (2) until they are light and fluffy.

Add the whisked egg whites to the rest of the mixture.

Now mix in the flour.

Bake for 7 minutes at 210 °C. Cut out 7 cm circles.

Lemon cream

Soak the gelatin leaves in cold water.

Heat all the ingredients except the Debic Cake Gold to 83 °C.

Add the squeezed gelatin.

Add the Debic Cake Gold Butter at 35° C and mix with a hand blender.

Sweetened cream

Whip the Debic Prima Blance with the sugar.

Use a piping bag with a teardrop-shaped nozzle.

Assembly

Fill the tartlet with the almond sponge cake and the lemon cream.

Pipe the sweetened cream in a spiral on top of the lemon cream.

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