The citrus cake with sucr\u00e9e dough is an exquisite dessert that combines the fresh flavors of citrus, with a crunchy base of sucr\u00e9e dough. A cream of lemon, sudachi, grapefruit and dried meringue. <\/p>\n
The base of the cake is a sucr\u00e9e dough. Indeed, a crunchy and slightly sweet dough, made with flour, butter, sugar and salt. The dough is prepared and baked until it acquires a golden color and a crunchy texture. It provides the ideal structure for this cake. <\/p>\n
As the main component of this cake, we find lemon cream. This is a cream made from fresh lemon juice, eggs, butter and sugar. It cooks until we obtain a smooth and silky texture. We will fill the juice dough thus providing a refreshing flavor and slight acidity. <\/p>\n
On top of the cream, pomelo crickets are placed, which add color and vibrant flavor to the fruit.<\/p>\n
To finish the cake, dried meringue and sudachi are used. The meringue is dried in the oven until it acquires a crunchy texture. Sudachi adds a special touch to the cake. This Japanese citrus is presented in the form of a cloud. It is made from the juice of this fruit, sugar and gelatin and provides a citrus touch, intense, fresh. The dried meringue is placed in elongated cylindrical pieces on top of the cake and provide a crunchy and light texture. The softer, diced sudachi in smaller portions. <\/p>\n
An irresistible combination of citrus and refreshing flavors, a very light proposal. Made and finished with 100% natural products, without dyes or additives. Wonderful! <\/p>\n