Lemon cake donut

Pastry recipe
Andres Lara

Andres Lara

Pastry Chef
Born in Chicago of Colombian parents, Pastry Chef Andres Lara enjoyed a multicultural upbringing which embraced his Latin heritage and set the stage for his multinational pastry career. It was during ...
  1. Lemon Cake Batter

    Ingredients

    • Egg - 210g
    • Flour T55 - 128g
    • Flour T45 - 128g
    • Butter - 255g
    • Sucrose - 255g
    • Lemon (zest) - 2
    • Baking powder - 4,5g
    • Maldon salt - 1,5g

    1. Blend butter + sucrose + lemon zest and 25% of the flour.
    2. Slowly add eggs.
    3. By hand fold in sifted dry and lemon confit. Insert Pistachio Gianduja pieces.
    4. Bake:160°C
    5. Soak Immediately in Rum syrup when it comes out of the oven.
    6. Wrap and freeze.

  2. Pistachio Zephyr Gianduja 60/40

    Ingredients

    • Pistachio paste - 240g
    • white chocolate 34% - 340g

    1. Melt couverture to 40°C.
    2. Mix with pistachio paste and crystalize at 24°C.
    3. Insert into cake batter before baking.

  3. Lemon syrup

    Ingredients

    • Frozen fruit purée 100% : Lemon - 100 g
    • Frozen fruit purée, sugar added : Lychee - 60 g
    • TPT syrup (1 water : 1 sugar) - 400g

    Mix all and reserve in chiller. 

    In this step

  4. Lemon Glaze

    Ingredients

    • Icing sugar - 1816g

    Whisk together and reserve. 

  5. Finish

    • Toasted Pistachio slices.
    • Snow sugar.
    • Pistachio Gianduja.

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