Add 20g of Limoncello mincemeat into each shell and top with 20g of lemon almond cream.
Bake at 180c for 25 minutes.
Coat the cooled cake in Carat Coverflex Yellow then add texture to the surfaceusing balling tool.
Finish by running a heat gun over the surface.
Sweet Dough
Using a Planetary mixer & beater combine the Patacrout and butter and mix to form a crumb.
Add the Egg and mix to form a dough.
Pin the dough to 3mm and line lemon half shaped moulds.
Lemon Almond Cream
Using a Planetary mixer & beater combine the Satin Creme Cake, egg, oil, water, and almonds.
Mix for 2 minutes on slow speed, scrape down then mix for a further 3 minutes on medium speed.
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