Lemon Lavender Cake
18-080
Group Crust
Ingredient
KG
%
All Purpose Flour
0.026
100.00
Baking soda
0.000
1.67
Quick-cooking oats
0.016
63.33
BAKELS DAIRY BLEND
0.018
70.00
Brown Sugar
0.031
120.00
Eggs
0.008
30.00
BRITE VANILLA EXTRA STRENGTH
0.002
6.87
Total Weight: 0.101
Group Cake
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.125
100.00
Eggs
0.125
100.00
Water
0.031
25.00
Oil
0.031
25.00
APITO LEMON PASTE
0.006
4.80
Total Weight: 0.318
Group Lemon Icing
Ingredient
KG
%
CREMESS SUPERIOR
0.150
-
Cold water
0.150
-
APITO LEMON PASTE
0.009
-
Honey
0.030
-
Rhum
0.024
-
Total Weight: 0.363
Group Lavender Icing
Ingredient
KG
%
CREMESS SUPERIOR
0.150
-
Cold water
0.150
-
BAKELS LAVENDER FLAVOURED TOPPING
0.030
-
Gel food color (violet)
-
-
Total Weight: 0.330
How to do it:
Crust:
1. Cream Bakels Dairy Blend and brown sugar on medium speed for 2 minutes.
2. Add eggs and Brite Vanilla Extra Strength on low speed.
3. Add the dry ingredients.
4. Deposit 100g of the mixture in a greased and lined 6” round pan.
5. Set aside.
Cake:
1. Combine Pettina Sponge Mix Complete, eggs, and water in a mixing bowl.
2. Whisk on high speed for 5minutes.
3. Fold in oil and Apito Lemon Paste.
4. Pour on top of the crust.
5. Bake at 180°C for 35-40 minutes.
Lemon Icing:
1. Combine Cremess Superior and cold water in a mixing bowl. Whisk on high speed for 5 minutes.
2. Fold in Apito Lemon Paste, honey, and rhum. Lavender Icing
1. Combine Cremess Superior and cold water in a mixing bowl. Whisk on high speed for 5 minutes.
2. Fold in Bakels Lavender-Flavoured Topping.
3. Fold in the gel food color until uniform in color.
Assembly:
1. Cut the cake horizontally into 3 layers.
2. Spread 45g lemon icing and 30g lavender icing in between layers.
3. Set aside a little lemon icing then use the rest to cover the cake.
4. Create a two-tone icing by combining the lemon icing and lavender icing in a piping bag fitted with a piping tip.
5. Pipe rosettes on top of the cake.
Yield: 1 x 6” round cake
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