Limoncello Ring

Ingredients

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

Method

  • 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.