White Nuit Blanche Nut & Lemon Cake
Preparation
Cake Dough
Combine sugar, almond paste and eggs with the whisk attachment of the stand mixer until fluffy and double in volume. Add the sieved powders and the maple syrup. On low speed slowly add the melted butter. With a spatula add chopped nuts and lemon. Fill about 500 g per cake mold, bake at 160° C for about 45 minutes or until the cake has reached an inner temperature of about 91° C.
White Chocolate Butter Cream
Whisk the butter fluffy and until double in volume. Add the melted couverture at 30° C. If necessary warm the sides of the bowl. Whisk until fluffy and no pieces are left. Add lemon zest.
White Glaze
Melt the Original Vanil to about 30°C and dip the cold cake upside down .
Setting
Assembly
Garnish each cake with about 200 g of the buttercream. Cover the cake with some roasted and chopped pecans. Leave to set in the refrigerator for at least 1 hour before dipping up side down into the melted white glaze .
Ingredients:
Cake Dough
500g CARMA® 1:1 Almond Paste
600g Egg
220g Brown Sugar
400g Flour
12g Baking Powder
425g Butter, melted at 35° C
225g Maple Syrup or honey
150g Pecans, roasted and chopped
200g Candied Lemon , chopped
White Chocolate Butter Cream
600g CARMA® Couverture White Nuit Blanche 37%
400g Butter, room temperature
Lemon Zest
White Glaze
500g CARMA® Original White NH
