Lemon Poppyseed Cake:
- 1000g Lemon Poppyseed Cake
- 100 g Egg
- 300 g Sunflower oil
- 400 g Water
Beat all the ingredients with the paddle attachment in the mixer for 5 minutes on the first speed.
Bake in a tray at 170 degrees for about 50 minutes.
Ice filling vanilla:
- 1000 g Ice filling vanilla
- 2200 g cream 35% fat
- Zest of 2 lemons
Beat all the ingredients together in a mixer with the whisk attachment for about 5 minutes.
KIGE MIX:
- 1000gr KIGE MIX mix
- 600-700g hot water
Add the ingredients to the mixer with the whisk attachment and beat at high speed until fluffy.
Composition:
Cut the cake into 3 pieces after cutting the top to make it flat. Between each slice of cake, using a pastry bag, place the cake layer in the middle of each slice. Ice filling vanilla.
So we have 3 layers of cake and 2 layers Ice filling vanilla.
Finally, cover the entire outer surface (top and side) with KIGE MIX.
We burn with the torch.
