AuthorLe-ThermiqueCategoryCakesDifficultyIntermediate(A) Lemon Curd
- Place the caster sugar and lemon zest in the mixing jar. Start chop.
Settings: Timer: 20 Seconds / Speed: 10
- Scrape down the sides of the jar.
- Insert the butterfly whisk; add the lemon juice, eggs and butter to the mixing jar.
Settings: Timer: 14 Minutes / Speed: 3 / Temperature: 80°C
- Transfer into bowl. Leave to cool.
(B) Lemon Coating
- Place the caster sugar and lemon zest in the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
- Then scrape down the sides.
- Insert the butterfly whisk, salt, corn flour, egg yolk, lemon juice, water and butter. Start mixing, and continue to mix and let it cool down.
Settings: Timer: 15 Minutes / Speed: 3 / Temperature: 90°C
- Transfer to a bowl and leave to cool. Mixture will thicken as it cools down.
Settings: Timer: 10 Minutes / Speed: 3
(C) Sponge Cake
- Pre Heat the oven 180°C, Line & grease a large rectangle tin 30x20cm with baking paper.
Settings: Temperature: 180°C
- Place the eggs, butter, caster sugar, plain flour, baking powder and vanilla extract in the mixing jar.
Settings: Timer: 30 Seconds / Speed: 5
- Scrape down the sides and repeat mixing.
Settings: Timer: 10 Seconds / Speed: 5
- Pour into the baking tin, Bake in the oven 30-35 min @ 180°C.
Settings: Timer: 30-35 Minutes / Temperature: 180°C
- Leave to cool down 20 minutes then place on a cooling rack.
- Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
Assemble
• Once the cake has cooled completely, trim off the edges of the cake and cut into two inch squares for total 16 even squares (4 long rows x 6 short rows)
• Using the silicon brush and spread the lemon curd to the cake.
• Take a large baking sheet, line it with parchment paper, then place a wire rack over top. Put the cake squares on the rack, and then drizzle each with the lemon coating. Use an off-set spatula to smooth it out on each side.
• Roll the soaked cake into the coconut and place on a parchment lined baking paper to dry.
• Chill in the freezer for 30 minutes.
6 servings
pieces
- Amount per serving
- Calories625
- % Daily Value *
- Total Fat 33.4g43%
- Saturated Fat 19.9g100%
- Cholesterol 223mg75%
- Sodium 80mg4%
- Total Carbohydrate 79g29%
- Dietary Fiber 1.1g4%
- Total Sugars 58.6g
- Protein 9.3g
- Calcium 5mg1%
- Iron 10mg56%
- Potassium 184mg4%
- Vitamin D 66mcg330%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
(A) Lemon Curd
- Place the caster sugar and lemon zest in the mixing jar. Start chop.
Settings: Timer: 20 Seconds / Speed: 10
- Scrape down the sides of the jar.
- Insert the butterfly whisk; add the lemon juice, eggs and butter to the mixing jar.
Settings: Timer: 14 Minutes / Speed: 3 / Temperature: 80°C
- Transfer into bowl. Leave to cool.
(B) Lemon Coating
- Place the caster sugar and lemon zest in the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
- Then scrape down the sides.
- Insert the butterfly whisk, salt, corn flour, egg yolk, lemon juice, water and butter. Start mixing, and continue to mix and let it cool down.
Settings: Timer: 15 Minutes / Speed: 3 / Temperature: 90°C
- Transfer to a bowl and leave to cool. Mixture will thicken as it cools down.
Settings: Timer: 10 Minutes / Speed: 3
(C) Sponge Cake
- Pre Heat the oven 180°C, Line & grease a large rectangle tin 30x20cm with baking paper.
Settings: Temperature: 180°C
- Place the eggs, butter, caster sugar, plain flour, baking powder and vanilla extract in the mixing jar.
Settings: Timer: 30 Seconds / Speed: 5
- Scrape down the sides and repeat mixing.
Settings: Timer: 10 Seconds / Speed: 5
- Pour into the baking tin, Bake in the oven 30-35 min @ 180°C.
Settings: Timer: 30-35 Minutes / Temperature: 180°C
- Leave to cool down 20 minutes then place on a cooling rack.
- Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
Assemble
• Once the cake has cooled completely, trim off the edges of the cake and cut into two inch squares for total 16 even squares (4 long rows x 6 short rows)
• Using the silicon brush and spread the lemon curd to the cake.
• Take a large baking sheet, line it with parchment paper, then place a wire rack over top. Put the cake squares on the rack, and then drizzle each with the lemon coating. Use an off-set spatula to smooth it out on each side.
• Roll the soaked cake into the coconut and place on a parchment lined baking paper to dry.
• Chill in the freezer for 30 minutes.