Here’s a lovely, moist cake recipe with refreshing citrus notes. The name comes from cakes that are designed to stay moist without drying out over a few days. Perfect for travelers!

Nivo:: Lako

190 g

almond powder
300 g

egg white
375 g

icing sugar
18 g

lemon concentrate puree
50 g

candied lemon parts

Mix in a blender. Scrape out all the contents of the bowl.

125 g

flour

Add the flour.

310 g

brown butter

Incorporate the butter.

Q.S.

Callebaut Creme dell' Artigiano Nocciola

Pour into Saphir Savarin Flexipan moulds (60 x 40 cm) and cook 15 minutes at 170°C. Leave to cool and garnish with Crème dell’ Artigiano Nocciola.

150-200 g

Callebaut Bake Stable Chocolate - Dark Chunks M - 10kg Box
150-200 g

NUN-PI-HA213
Q.S.

Callebaut Coating - ChocOshine™ Dark - 6kg Bucket

Tip: Replace the candied lemons with 150–200 g of bake stable Callebaut Chunks or broken and roasted hazelnuts Callebaut® NUN-PI-HA213-U11. Decorate with dark glazing Callebaut ChocO'Shine™ instead of Creme dell'Artigiano Callebaut Nocciola.