Lemon Cake Recipe by Chef Bertrand Balay

Lemon Cake: The Exclusive Recipe by Chef Bertrand Balay

Pastry chef Bertrand Balay shares his delicious lemon cake recipe, made using our specially designed silicone mold to ensure even baking and perfect unmolding. This soft and delicately flavored cake is perfect for any occasion, whether as a gourmet snack or a refined dessert.

This recipe, designed for 36 small cakes, combines quality ingredients with artisanal expertise to deliver results worthy of the finest bakeries. Discover our full range of food-grade silicone molds, tailored to all your sweet creations.

 

 

 

 

 

 

Step 1: Lemon Cake

Ingredients:

• 420g pastry flour (PatisFrance)
• 8g Volcano (baking powder, PatisFrance)
• 230g heavy cream
• 540g granulated sugar
• 3g salt
• 155g clarified melted butter
• 390g eggs
• 65g Classic Lemon (Puratos)

Method:

In a food processor, mix the eggs, sugar, salt, and heavy cream.

Fold in the sifted flour mixed with baking powder. Finally, add the clarified butter and Classic Lemon concentrate.

Lightly spray the silicone molds with Puratos Spraylix.

Bake in a convection oven at 170°C (338°F) for about 25 minutes.

Step 2: Lemon Syrup

Ingredients:

• 145g water
• 360g lemon juice (PatisFrance)
• 215g sugar

Method:

Bring the syrup to a boil to soak the cakes as soon as they come out of the oven.

Step 3: Lemon Fruit Paste

Ingredients:

• 1000g Starfruit Lemon (PatisFrance)
• 150g sugar
• 24g yellow pectin (PatisFrance)
• 900g sugar
• 130g Patis’Omalt (PatisFrance)
• 440g confectioner’s glucose (PatisFrance)
• 24g tartaric acid solution

Method:

Warm the fruit purée to 40°C, then gradually add the sugar and pectin mixture.

Once simmering, gradually add all the sweetening agents while maintaining the simmer.

Cook to 105/106°C or 74 Brix.

At the end of cooking, add the acid solution.

Pour immediately.

Once cooled, unmold, cut, and coat the fruit paste pieces in sugar.

Finishing Method:

At the end of baking, soak the cakes directly with the lemon syrup. Let them chill, then glaze with Starfix IP40 glaze (PatisFrance). Decorate with a piece of lemon fruit paste.

Ingredients

Equipment and ustensils

• Silicone lemon cake mould

Recipe steps

• Step 1: Lemon Cake

• Step 2: Lemon Syrup

• Step 3: Lemon Fruit Paste

Other recipes