Vegan Lemon Cake with Raspberry Pâte de Fruit brings a burst of sophisticated acidity and texture to the plant-based category. In this technical masterclass, Chef Andrés Lara elevates the standard citrus loaf by embedding it with homemade fruit jellies. Mastering this Vegan Lemon Cake with Raspberry Pâte de Fruit requires precise control over the batter’s viscosity to ensure the fruit inserts stay suspended and intact during the baking process.
Designed for chefs seeking vibrant, shelf-stable desserts, this course solves the issue of dryness in vegan sponges. You will learn the systems to produce a Vegan Lemon Cake with Raspberry Pâte de Fruit that relies on citrus oils and plant-based fats for a moist crumb, contrasted by the chewy, concentrated flavor of the raspberry.
The foundation is the sponge. We explore the emulsification of water, sugar, and fat without eggs. Chef Lara guides you through the mixing method that aerates the Vegan Lemon Cake with Raspberry Pâte de Fruit, preventing the dense, gummy texture often associated with vegan baking.
We focuses on the Raspberry Pâte de Fruit. You will learn to cook this pectin-based paste to a specific brix and temperature so that it is heat-stable. This ensures that when baked inside the Vegan Lemon Cake with Raspberry Pâte de Fruit, the cubes soften slightly but retain their shape and intense fruit profile.
To cut through the sweetness, we finish with a Tangy Yuzu Glaze. This section covers the formulation of a glaze that sets transparently, acting as a barrier to lock in moisture. We discuss the flavor synergy between the floral yuzu, the zesty lemon, and the tart raspberry.
By the end of this tutorial, you will have a visually striking Vegan Lemon Cake with Raspberry Pâte de Fruit that offers a multi-textural experience—soft cake, chewy fruit, and crisp glaze—ready for any high-end display case.
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
