Lemon log
Lemon log
Lemon log, decorated with meringue!
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Mousse Du Chef | 1.000 g | mousse ingredients |
| Whole milk | 1.600 g | mousse ingredients |
| Chocolate couverture (melted) | 200 g | mousse ingredients |
| Minuta Cream | 1.000 g | cream ingredients |
| Water | 2.500 g | cream ingredients |
| Limone Piu | 80 g | cream ingredients |
| Roi Blanc | 2.000 g | sponge cake ingredients |
| Eggs | 1.250 g | sponge cake ingredients |
| Water | 240 g | sponge cake ingredients |
| Bianca GR | 500 g | meringue ingredients |
| Water (hot 70°C) | 500 g | meringue ingredients |
| Sugar | 1.000 g | meringue ingredients |
| Casa Cream 35% | 1.000 g | extra ingredients |
| Fruitful Lemon | extra ingredients | |
| Scaldis Milk | extra ingredients |
Preparation
Mousse
Ιn a mixer’s bowl, beat all the ingredients together for 1 minute at low speed and for 5-7 minutes at high speed.
Sponge cake
In a mixer’s bowl, beat all the ingredients together for 6-8 minutes at high speed. Bake at 185 – 190 °C for about 50 – 60 minutes (in baking sheets).
Meringue
In a mixer’s bowl put the Bianca GR and the half amount of sugar and beat at high speed until the dough swells. Add the remaining sugar and mix.
Prepare the cream and fold in the beated Casa Cream 35%.
Place baking paper in a loaf tin and add the cream up to the middle of the loaf tin, add a thin layer of Fruitful Lemon longwise and let it freeze.
Put a thin sheet of sponge cake and the mousse.
Add one more sheet of sponge cake and let it freeze.
Decorate with scorched meringue or baked meringues and Scaldis Mik.
