|2.200||g||Damco croûte powder|
|Lemon curd cream:|
|1.200||g||Damco Top R|
|1.000||g||Frucaps lemon curd filling|
|1.800||g||Frucaps apple filling|
Instructions for the cake base:
Mix all the ingredients into a smooth dough and let it rest for 24 hours.
Roll out the dough to 4mm and use it to cover a greased pie pan of approx. 20cm Ø.
Instructions lemon curd cream:
Mix Damco Top R with water on the highest setting for 4 minutes. Then add the Frucaps lemon curd.
Boil 900g sugar and 300g water up to 120°C. Beat the egg whites and add 100g sugar, then whisk it together for a few minutes. Now add the sugar syrup and whisk everything for about 10 minutes on the highest setting until the mass is tough, fluffy and cooled.
Putting it all together:
Place the cake base dough in flan pans. Apply the lemon curd cream with a piping bag. Bake the pies at 200°C for about 35 minutes. Allow the pies to cool off completely before taking them out. Spread a thin layer of Frucaps apple filling on the lemon curd cream. Now prepare the meringue and spray or spread it roughly on top and burn it with a blow torch.
Baking time: 35 min
Baking temp: 200°C
Quantity: 18 pieces