Ready-made lemon cream 100g
In stock Same-day dispatch if ordered by 13:00
Ready-made lemon cream 100g
RECIPES
For Ø 28 cm lemon cream cake you will need:
Lemon cream powder 100g
Water (approx. 25°C/lukewarm) 125g
Cream (whipped, unsweetened) 500g
Preparation: Stir the ready-made lemon cream with water until smooth, leave to soak for 5 minutes, carefully fold in the cream. Pour into the desired mould.
Leave to set in the fridge for approx. 2 hours
Lemon and cream tart 28cm
Spread apricot jam on the shortcrust pastry base. Place a layer of light-coloured sponge base on top and surround with an oiled cake ring sifted with icing sugar. spread the lemon cream on top. Place the second layer of sponge on top.
Leave the mixture to set in the fridge. Dust with icing sugar.
Lemon cream dessert
Make the lemon cream according to the recipe.
Pour fruit into small portion glasses as desired, top with lemon cream (tip: use a piping bag and star nozzle)
Garnish with chocolate chips or similar.
Tip: Place the whisk and mixing bowl in the freezer half an hour before use. Add the cream five minutes before processing. Small ice crystals will form, which is an advantage especially on hot days and makes the cream easier to work with.
Lemon cream cake
Ø 26 cm
Spread apricot jam or marmalade on the shortcrust pastry base. Place a layer of light-coloured sponge on top and surround with an oiled cake ring sifted with icing sugar. Pour in half of the lemon cream in a dome shape. Cut out a narrow wedge from one layer of Sacher base and place the base on top. Pour in the remaining lemon cream and smooth, divide and place on top. Leave the cake abto set.
Lemon cream slices
60x20cm
Spread apricot jam or marmalade on the shortcrust pastry base and place a light-coloured sponge cap on top. Pour in half of the lemon cream and place a Sacher capsule on top. Pour in the remaining lemon cream, smooth out and leave to set ab
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