Mini Lemon Meringue Loaf Cakes

Group Cake Mix
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Vegetable oil
0.300
Egg
0.365
Bakels Lemon Compound
0.055
Grated lemon zest
0.025
Total Weight: 1.975
Group Decoration
Ingredient
KG
Lemon Cream
0.250
Renshaw Blendesi Mallow
0.500
Egg White
0.125
Total Weight: 0.875

Mini Loaf Cakes

  1. Place all cake ingredients into a mixing bowl, fitted with a beater.
  2. Mix for 1 minute on slow speed.
  3. Scrape down.
  4. Mix for a further 6 minutes on medium speed.
  5. Scale at 75g into mini loaf cake cases.
  6. Bake at 180°C for approx. 25 minutes.

 

Assembly/Decoration

  1. Using a small plain piping nozzle, pipe 10g of Lemon Crème along the centre of each loaf cake.
  2. In a bowl, whisk Blendesi and egg white on high speed for 6-7 minutes, or to a piping consistency.
  3. Using a star shaped piping nozzle, pipe a 25g rope of meringue over the top of the loaf cake.
  4. Gently blowtorch the top of the meringue until golden to finish.
Group Cake Mix
Ingredient
KG
Multimix Cake Complete
1.000
Water
0.480
Vegetable oil
0.275
Bakels Lemon Compound
0.055
Grated lemon zest
0.025
Total Weight: 1.835
Group Decoration
Ingredient
KG
Lemon Cream
0.250
Renshaw Blendesi Mallow
0.500
Egg White
0.125
Total Weight: 0.875
  1. Mini Loaf Cakes
    1. Place all cake ingredients into a mixing bowl, fitted with a beater.
    2. Mix for 1 minute on slow speed.
    3. Scrape down.
    4. Mix for a further 6 minutes on medium speed.
    5. Scale at 75g into mini loaf cake cases.
    6. Bake at 180°C for approx. 25 minutes.

     

    Assembly/Decoration

    1. Using a small plain piping nozzle, pipe 10g of Lemon Crème along the centre of each loaf cake.
    2. In a bowl, whisk Blendesi and egg white on high speed for 6-7 minutes, or to a piping consistency.
    3. Using a star shaped piping nozzle, pipe a 25g rope of meringue over the top of the loaf cake.
    4. Gently blowtorch the top of the meringue until golden to finish.
Group Cake Mix
Ingredient
KG
Multimix Cake Concentrate
0.250
Water
0.232
Vegetable oil
0.300
Egg
0.400
Cake flour
0.300
Sugar
0.450
Bakels Lemon Compound
0.048
Grated lemon zest
0.025
Total Weight: 2.005
Group Decoration
Ingredient
KG
Lemon Cream
0.250
Renshaw Blendesi Mallow
0.500
Egg White
0.125
Total Weight: 0.875
  1. Mini Loaf Cakes
    1. Place all cake ingredients into a mixing bowl, fitted with a beater.
    2. Mix for 1 minute on slow speed.
    3. Scrape down.
    4. Mix for a further 6 minutes on medium speed.
    5. Scale at 75g into mini loaf cake cases.
    6. Bake at 180°C for approx. 25 minutes.

     

    Assembly/Decoration

    1. Using a small plain piping nozzle, pipe 10g of Lemon Crème along the centre of each loaf cake.
    2. In a bowl, whisk Blendesi and egg white on high speed for 6-7 minutes, or to a piping consistency.
    3. Using a star shaped piping nozzle, pipe a 25g rope of meringue over the top of the loaf cake.
    4. Gently blowtorch the top of the meringue until golden to finish.
Display Conditions

Display Conditions

Chilled

Category

Category

Bakery

Finished Product

Finished Product

Cake

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