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Gâteau percé au citron
Un gâteau moelleux au citron, percé de trous remplis d’une crème citronnée, recouvert d’un glaçage au mascarpone et décoré de suprêmes de citron et de basilic. Idéal pour les beaux jours, ce dessert acidulé et rafraîchissant allie légèreté et gourmandise.
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Cost Breakdown
Critical Success Points
- • Crèmer le beurre et le sucre
- • Incorporer les œufs un à un
- • Cuisson du gâteau
- • Préparer la crème au citron
- • Percer le gâteau et le garnir
Safety Warnings
- • Manipuler le four chaud (180°C) avec précaution
- • La casserole de la crème citron chauffe rapidement : utiliser des gants de cuisine
- • Ne pas laisser la crème bouillir pour éviter la coagulation des protéines
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