Ingredients
Cake
(makes 2250g dough)
- Eggs 500 g
- Sugar 700 g
- Salt 2 g
- Thick cream 300 g
- T45 flour 540 g
- Baking powder 20 g
- Léonce Blanc calamansi purée 50 g
- Melted clarified butter 200 g
30°B syrup
- water 425 g
- Sugar 575 g
Soaking syrup
- Lemon juice 100 g
- Syrup at 30° baumé 100 g
- Lemon liqueur 100 g
Calamansi icing
- water 60 g
- Léonce Blanc calamansi purée 50 g
- Icing sugar 300 g
Préparation
Cake
Combine the flour and baking powder.
Preheat the oven to 160°C (fan).
In the mixer bowl fitted with the paddle attachment, mix eggs, sugar
and salt. Mix for at least 5 minutes on a medium speed.
Add the thick cream and mix until smooth.
Add the flour and baking powder mixture, and mix until smooth.
Slowly add the clarified melted butter. Pour into a greased cake tin.
Create a 5mm slit in the cake lengthwise and drizzle a ribbon of
melted butter into the slit to help with the rise.
Bake at 160°C for 50 minutes to 1h05, depending on your oven.
Remove from the oven. After 10 minutes turn the cake out onto a
rack.
Brush the cake with the syrup. Leave to cool.
If you would like to glaze the cake, glaze it immediately. Leave the
glaze to set.
Wrap and refrigerate.
30°B syrup
Whisk the water and sugar together in a saucepan.
If necessary, clean the sides of the pan with a clean brush and water.
Heat gently to 105°C. Leave to cool without stirring.
Pour out and set slightly in the fridge without covering.
Soaking syrup
Combine the ingredients. Set aside.
Calamansi icing
Combine the icing sugar and the Léonce Blanc calamansi purée.
Whisk well to combine.
Slowly add the water to the right consistency.
Ice the top of the cake with a brush as soon as it comes out of the
oven (not the sides).