Lemon-almond moist cake with spiced berry compote and vanilla mousse.
Recipe ingredients and methods are available in both English and Thai.
| Batter | |
|---|---|
| Apito Plain Moist Cake Mix | 1000 g |
| Water | 200 g |
| Eggs | 400 g |
| Almond powder | 100 g |
| Lemon zest | 30 g |
| Vanilla 84 Flavour | 10 g |
| Oil | 370 g |
| Total | 2110 g |
Step 1: Mix all except oil 4 minutes medium, add oil and mix 1 minute.
Step 2: Bake at 185 °C for 35–40 minutes.
| Compote | |
|---|---|
| Strawberry filling | 300 g |
| Dark cherry filling | 200 g |
| Peach filling | 200 g |
| Syrup | 150 g |
| Gelatine | 15 g |
| Star anise | 3 g |
| Total | 868 g |
Step 1: Warm syrup with star anise, dissolve gelatine, fold into fillings and set in a ring.
| Mousse | |
|---|---|
| Neutral Mousse Powder | 200 g |
| Water | 250 g |
| Vanilla 84 Flavour | 10 g |
| Vanilla pod | 1 pc |
| Whipped cream (Millac Gold) | 1000 g |
| Total | 1460 g |
Step 1: Dissolve mousse powder in water with vanilla, fold into whipped cream.
Temperature: 185 °C · Time: 35–40 min
Products
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All products used in this recipe are available from our Phuket warehouse.
