Citrus and Gianduja cake dough

In a stand mixer, stir in the softened butter and melted chocolate for 2 minutes.
Gently add the granulated sugar, lemon granules HG, salt, then the eggs and egg yolks. Stir in the sifted powders.
Finally, add the candied fruit, semicandied fruit TuttaFrutta and gianduja. Add the beaten egg whites with 10 g of granulated sugar. Place in a piping bag.

Montage

Pipe the dough 3/4 of the way into the loaf pans lined with baking paper.
Let it rest for an hour in the refrigerator. Bake in a convection oven at 160°C for 40 minutes.
Remove from the hot mould, cover with the cold icing and decorate with the Cesarin candied fruit and chocolate decorations.