Recipes
250 g for about 60 cakes
Chef Yamada originally named the cake "Matsudo Lemon" to honor the lemon farmers in Matsudo City, where his patisserie is located.
Ingredients A
700 g cake flour
19 g baking powder
Ingredients B
700 g whole eggs
450 g granulated sugar
250 g TREHA®︎
102 g glucose syrup (DE30-50)
57 g lemon juice
142 g crushed lemon puree (SICOLY)
Ingredients C
100 g rice oil
300 g unsalted butter
450 g cultured unsalted butter
Grated lemon zest from 4 lemons
Lemon syrup :
Mix the following ingredients together:
300 g lemon liqueur
30 g lemon juice
Chocolate Coating :
Melt together and keep warm at 40-45°C
100 g white chocolate
50 g cocoa butter
Decoration
15 g yellow cocoa butter
This recipe yields 60 lemon-shaped cakes, each filled with approximately 45g of batter.
Sift together Ingredients A and set aside.
Combine Ingredients B and warm to 30-35°C.
Add the sifted Ingredients A to the warmed Ingredients B, and mix with a whisk. Melt Ingredients C, adjust the temperature to 50°C, and blend into the mixture.
Stir in the grated lemon zest.
Pour the batter into molds. Bake in a convection oven at 170°C with medium fan speed for 13 minutes, then turn over and bake for an additional 4 minutes and 30 seconds. (Tip: When turning the cakes, gently press down any puffed areas with a spoon.)
Assembly :
Once baked, brush the cakes with the lemon syrup. Let the cakes rest in the refrigerator for one day.
Apply the chocolate coating to the surface and decorate with patterns using the cocoa butter to draw lines.
Enhances the lemon flavor without adding excessive sweetness.
Hayato YAMADA（山田 隼人）
Having worked in renowned patisseries and hotels, Chef Hayato YAMADA opened his own establishment, "Pâtisserie Hayato Yamada," in 2018. In our exclusive interview, he shares insights into his use of TREHA®︎ in his culinary creations and discusses his dual role as both a professional pastry chef and a business owner. Read the full interview here.
