Materials:
– 1000 g Lemon Yogo Cake Mix
– 250 g fresh eggs
– 350 ml Sunflower oil
– 350 ml Water
Execution :
Add all the ingredients together to the mixer and mix on slow speed with the paddle attachment for 5 minutes. Spread 1000g of the mixture on a 60x40cm baking sheet and bake the sheets at 200°C for 7-8 minutes with the tamper closed.
Ice Vanilla Filling
– 1000 g. Ice Vanilla Filling Mix
– 2200ml Whipped Cream – Whipped Cream
– 30g/pound GUSH LEMON
Directions :
Beat the cream, with the lemon mixture and lemon flavor, in an electric mixer with the whisk attachment at high speed until thick and fluffy.
Coulis Blueberry
– 1000g Blueberry Filling 60
– 3 leaves of Gelatin
– 150g Syrup 30B
Directions :
In a saucepan, heat the Blueberry Filling 60 and the syrup and add the gelatin leaves which have been softened in cold water. Form the coulis in a silicone mould for a rectangular sheet and freeze.
Paste:
– Mix 1 kg
– Hot water (70°C) 600-700 g
Directions:
Mix all the ingredients in a mixer with the whisk attachment, on high speed, until the mixture is fluffy and smooth.
MONTAGNE
In a cup of your choice, place 1 sheet of tobos, a layer of lemon-flavored ice vanilla cream filling, then a sheet of blueberry coulis and close with another sheet of tobos. Decorate with quiche and lemon slices.
