Ingredients
125 g / 4.4 oz Butter
170 g / 6.0 oz Sugar
150 g / 5.3 oz Eggs
5 g / 0.1 oz Lemon Zest
125 g / 4.4 oz Sour cream
250 g / 8.8 oz Flour
1 tsp Baking powder

Preparation
Cream butter and sugar, add eggs and essence. Add sour cream, fold in dry ingredients. Pipe in Flexipan 3/4 full and bake at 190°C/374°F for 20 minutes.

Setting
After the cake has baked for 6 minutes, pipe in some Arancia in the middle (don’t touch the bottom of the cake with the piping bag or you will have a hole on the bottom after baking). After the cake is baked, the Arancia will be soaked up from the cake and you end up with a hole in the cake. Fill the hole with Bourbon Royal Sauce Vanille (picture 2).

Picture 2

Decoration
Cut cakes and fill with Arancia.

Specialty Ingredients
#31352 FELCHLIN-Swiss ARANCIA
#31353 FELCHLIN-Swiss LIMONE
#31351 FELCHLIN-Swiss BOURBON ROYAL SAUCE VANILLE
#22301 FELCHLIN-Swiss LEMON ZEST