Lemon cake

Cake

1. Mix all ingredients with a paddle at low speed for 1 minute.
2. Scrape down the edges and mix for another 6 minutes at medium speed.
3. Fill a round mould to the center and bake at 150 degrees for about 60 minutes.

Meringue

1. Boil 550 grams of sugar with 187 grams of water to 122-124 degrees.
2. Whip 300 grams of water and 50 grams of Actiwhite with 50 grams of sugar fluffy at the highest speed.
3. Add the sugar syrup in a stream into the meringue at medium speed, then increase the speed again.
4. Reduce the speed to the lowest when the meringue is fluffy until it cools down.

Filling

1. Whip Vegan Fond Royale and water fluffy. Add Lemon Filling and mix lightly.
2. Split the bottom in half and spread an even layer of  Lemon Filling, place the other bottom on top.
3. Pipe the meringue on the entire cake.
4. Burn the meringue lightly with a burner.
5. Decorate as desired.

• Actiwhite
• Aromatic Flavours
• Creme Filling Lemon
• Fond Royale Vegan