Recipe components

Used Callebaut products

Lemon cake

IngredientsPreparation
  • 1piece(s)
    lemon zest
  • 270g
    sugar
  • 90g
    butter

Combine and cream.

  • 120g
    cream

Stir in.

  • 4piece(s)
    eggs

Warm slightly and add slowly to avoid splitting.

  • 215g
    flour
  • 7g
    baking powder
  • 2g
    salt

Sieve together and fold in.

  • 120g
    cream

Fold in.

Pipe into cup cake cases. Bake at 180°C (356°F) for 12-15 minutes. Leave to cool.

Elderflower syrup

IngredientsPreparation
  • 125g
    water
  • 125g
    sugar

Bring to the boil and cook for 1 min

  • 1piece(s)
    lemon juice

Remove from the heat and add in the lemon juice to taste.

  • 6piece(s)
    elderflower heads

Add and infuse. Completely cool and strain.

Ganache

IngredientsPreparation
  • 150g
    warm UHT whipping cream 35%

Bring to the boil.

Pour the cream over the chocolate. Leave to stand for 2 min. Whisk together and allow to set overnight in the refrigerator.

Glazing

IngredientsPreparation
  • 100g
    icing sugar
  • 6spoon(s)
    lemon juice

Stir together and warm slightly. Brush on top of each cup cake.

White chocolate square

IngredientsPreparation

Place IBC stencil 107 (50 x 50 mm) on top of transfer IBC G172K2N03. Fill with chocolate. Allow to set for at least 20 min. before removing from the transfer. 

White chocolate candle

IngredientsPreparation

Pour chocolate into a straw and leave to set. Cut one tip at an angle and dust with IBC Gold creative powder K LE 010 101.

Finishing and presentation

- Soak the cup cakes in elderfl ower syrup.

- Use a balloon whisk to aerate the ganache to piping consistency.

- Cut the top off each cup cake, pipe a rosette of ganache onto them and replace the top.

- Decorate with the chocolate square and straw