Small Box Cake

Almond sponge cake

whole egg g 290
almond paste 50% g 300
flour g 40
baking g 7
butter g 50

Mix together all the ingredients and cook in circles at 170°C, closed valve.

Lemon cream

sugar g 300
lemon juice g 280
grated lemon n. 3
whole egg g 580
sugar g 280
butter g 300

Bring to boil the lemon juice, the sugar, the butter and the grated lemon rinds.
Pour the mixture in the egg, previously mixed with sugar, and cook.

Lay down an almond roulò sheet and wet with a Limoncello syrup.
Place the apples, cut in slices, previously cooked in the oven with ground sugar and butter, and stuff them with lemon cream. Repeat the complete job and close with another almond roulò sheet.
Let it cool in a blast chiller. Spread some tempered chocolate over an acetate sheet with a transfer that reminds wood.
Let it cool; engrave some stripes, 5cm wide, and place them over the stuffed roulò, making a small boxe of the measure you desire.
Finish with fresh fruit.

Daniele Masiero
Caffè Zanarini - Bologna
Photo by G. Bononi

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