LEMON SABLÈ SHORTCRUST

Mix the flour with the soft butter Add the sugar Add the eggs Mix all the ingredient above till its smooth in texture Roll out the dough and cut it into disks of 0.5 cm thickness Bake at 165° C with the opened valve for 20 min.

MASCARPONE CREAM

Soak the food grade gelatine into the second part of water In the planetary mixer stir slowly the egg yolks without whisking them In a sauce pan pour 80 g. of water, add sugar and cook it till 121° C Pour the sugar syrup onto the egg yolks until the mixture cools at 30/35° C. Bloom the gelatine and add it to the egg yolk and sugar syrup mixture. Blend the cream with the Mascarpone cheese, fold it in Combine the two whisked mixtures together

LIGHT ALMOND SWISS ROLL 

Almond tpt g. 600 Eggs g. 250 Egg yolk g. 160 Flour g. 240 Egg white g. 550 Castor sugar g. 200

LIGHT ALMOND SWISS ROLL

Whisk very slowly the egg whites Add the sugar. Whisk until the egg whites looks shiny Separately in a bowl gently whisk the tpt with the egg yolk and the eggs



 Gently, fold in the egg whites inot the egg yolk mixture in 2-3 inclusion Add the shifted flour into the egg mixture, Pour the batter onto the baking tray Bake in the oven at 240° C with opened valve for 7 min. Let it cool down to use it later for assembly

LIME CREAM

Bloom the gelatine into the water In a separate bowl, mix cream, sugar, egg yolk and eggs.Add the lime juice keeping on mixing the ingredients Cook it to 82° C, similar to custard. Add the gelatine and mix it well. Let it cool down Fold in soft butter into the mixture Assembly Assemble the cake back to front Prepare all the layers: lemon sablé shortcrust pastry, lime cream, TuttaFrutta Strawberry and the almond Swiss roll Prepare all of them Before, arrange the sablé shortcrust pastry inside a ring mould high 3 cm Spread out 200 g of TuttaFrutta Strawberry evenly Pour gently the lime cream on the strawberries.

Close all with the almond Swiss roll
Cool and cook the mascarpone cream Line a ring mould high 4 cm with a sheet of acetate
Fill half of the ring mould with the mascarpone cream
Then fill the other half of the ring with the shortest layers of lemon sablè shortcrust pastry, TuttaFrutta Strawberry, lime cream and the light hazelnut Swiss roll, in order to realise the inner part of the cake Freeze in the blast chiller, remove the cake from the ring mould and ice it with