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Lemon Square Cake
Lemon cake in a square shape, composed of an almond and lemon sponge, a lemon buttercream, a white chocolate glaze and delicate "fairy" meringue fingers. An elegant and indulgent pastry, ideal for display cases or special occasions.
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Cost Breakdown
Critical Success Points
- • Baking the sponge at 160°C
- • Assembly and emulsification of the buttercream (butter and custard temperatures)
- • Firm whipping of the French meringue
- • Low‑temperature baking of the meringue fingers
- • Warm white chocolate glaze to avoid melting the meringue
Safety Warnings
- • Be careful of burns when handling melted butter and hot chocolate.
- • Use the thermometer to avoid overheating the custard (prevent curdled eggs).
- • Do not open the oven door during the meringue baking, otherwise it may collapse.
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