Lemon Week-end

BY MORI YOSHIDA

Makes ten 480 g cakes.

CHEF'S TIP: The sugar must be completely dissolved in the mixture before adding the flours.

Lemon cake

INGREDIENTS:
1475 g sugar
10 yellow lemons
625 g mascarpone
1 g salt
1050 g whole eggs
565 g T45 flour
565 g T55 flour
40 g baking powder
135 g rum
420 g butter
Softened butter as required

METHOD:
Mix the sugar and lemon zest. Place the mixture in the bowl of a beater fitted with the whisk attachment. Add the mascarpone and salt and mix.
Beat the eggs in a mixing bowl. Heat to 30°C using a bain-marie.
Add to the previous mixture on the third speed.
Add in the flour and baking powder, previously sifted. Add the rum. Remove a quarter of the mixture and add the butter, previously heated to 50°C. Stir into the remaining mixture. Mix.
The mixture should be smooth.
Place around 480 g of dough in each buttered and floured cake mold (dimensions: 16 cm long x 8 cm wide x 7 cm high).
Pipe a line of softened butter lengthwise down the center of each cake.
Bake for around 20 minutes in a convection oven at 160°C. Score the cake lengthways to allow it to expand. Bake again for 20-25 minutes in a convection oven at 160°C.
Leave to cool at room temperature for around 10 minutes.
Unmold. Refrigerate.

Royal icing

INGREDIENTS:
120 g lemon juice
600 g powdered sugar

METHOD:
Mix the two ingredients. Heat to 20°C.

finish

INGREDIENTS:
720 g royal icing 

METHOD:
Using a brush, ice the cold cakes.
Place the cakes in a convection oven at 100°C for around 10 minutes.