5 of 5 (1 reviews)
In this recipe, I needed to create 3 layers: A cream to boost the spongeyness and frosting feeling of the cake, a cake layer, and the citrus layer. For the cream layer, I use Bavarian cream to add density and complexity to the texture of the cake, and whipped cream to add the frosting-feel. For the cake, I use Pound cake for the sweetness and authenticity it has, and the FA Pandoro because I think it has a slight citrus taste that really works well with the lemon. In the citrus base I use lemon sicily for the bulk of the flavor, blood orange to alter the lemon a little and make it less "lemonade" tasting.
COPYRIGHT: This recipe is the property of Werttok and has been released under the CC Attribution-NonCommercial 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
| Vendor | Name | % | Actions |
|---|---|---|---|
| FLV | Pound Cake | 2.5 | |
| FA | Blood Orange | 0.5 | |
| FA | Lemon Sicily | 2.25 | |
| FA | Pandoro | 1.25 | |
| TPA | Bavarian Cream | 1.75 | |
| TPA | Whipped Cream | 1 | |
| Conditioning Time: 7 Days Total Flavor: | 9.25% | ||