Limoncello Ring


Satin Crème Cake Mix Lemon | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.225 kg
White Fudge 0.400 kg
Classic Lemon | Patisserie 0.020 kg
Citric acid solution 0.002 kg
Yellow colour 0.004 kg
total 2.301


  • Using a planetary mixer & beater mix the Satin Crème Cake Lemon Mix, eggs, oil & water for 1 min on slow, scrape down.
  • Mix for 3 mins on medium.
  • Deposit 30g of batter into greased bundt rings.
  • Bake at 160˚C for 18-20 mins.
  • Heat White Icing to 45˚C then mix in the Classic Lemon, citric acid & colour.
  • Continue to heat to 85˚C. When 85˚C is reached enrobe the cooled bundt rings with a thin layer of icing.