Lemon Meringue Mallow Cake

Group Lemon Cake
Ingredient
KG
Lemon Crème Cake Mix
1.000
Egg
0.365
Vegetable oil
0.330
Water
0.230
Total Weight: 1.925
Group Filling
Ingredient
KG
RTU Lemon Cream Filling
0.500
Total Weight: 0.500
Group Mallow Buttercream
Ingredient
KG
Butter
0.150
Icing sugar
0.300
Ready-to-Use Mallow
0.200
Total Weight: 0.650
Group Decoration
Ingredient
KG
Ready-to-Use Mallow
0.500
Total Weight: 0.500

Lemon Cake

Add all cake ingredients into a bowl fitted with a beater.

Mix for 1 minute on low speed.

Scrape down.

Mix for 4 minutes on medium speed.

Scale at 250g into 4, 6-inch cake tins

Bake at 180℃ for 25-30 minutes.

 

Mallow Buttercream

Add the butter to a bowl fitted with a beater, beat on high speed until softened

Add the icing sugar and beat on medium high for 5 minutes

Add the 200g of Ready-to-Use Mallow, beat for 1 minute or until fully combined

 

Filling & Decoration

Using 100g of the mallow buttercream, pipe a ring around the edge of the sponge and spread any extra in the middle of the sponge

Fill the centre with 80g of lemon cream

Repeat this process 2 more times with 2 of the remaining sponges

Place the fourth sponge on top

Coat the entire cake in any remaining mallow buttercream and place in the fridge for 20 minutes, this is for the crumb coat

Remove the cake from the fridge. Whip the RTU mallow in a bowl to create a shiny meringue texture and spread an even layer to cover the outside of the cake.

Using a blow torch, carefully torch the outside of the cake, to create a finished meringue texture.

Display Conditions

Ambient

Category

Bakery

Finished Product

Cake

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