Ginger citrus fruit cake

Ginger juice filling

Ginger fruit mushrooms.................. 250g

sugar.................. 25g

xanthan gum.................. 7g

sugar.................. 212g

glucose.................. 50g

Fresh lemon juice............... 12g

1. Mix 7g xanthan gum with 212g sugar and set aside

2. Add 25g of sugar to the ginger juice and heat

3. After the sugar melts in the fruit mushroom, add the xanthan gum and sugar mixture until the sugar is completely melted

4. Add glucose and cook to 106 °C

5. Add fresh yellow lemon juice to the oven

6. Pour into a 16*16 cm mold

Citrus cake batter

50% almond balm.................. 250g

sugar.................. 50g

Egg............... 300g

Invert sugar............... 120g

Lemon peel............... 2pcs

Orange peel..................... 2pcs

flour.................. 275g

Baking powder............... 12g

butter.................. 250g

1. Spray butter and flour into the mold

2. Spread the bottom of the 190g cake on the bottom of the mold and add a layer of ginger fruit fudge in the middle

3. Cover with 110g cake batter

4. Bake in the oven (double tray) at 170 °C for 25 minutes

Bergamot icing

Frosting............... 800g

Baozhi bergamot fruit mushroom........................ 240g

Mix all the ingredients and set aside

Combination: Remove the cake from the mold, drizzle with bergamot frosting 2 times and bake in the oven at 50 °C for 10 minutes