Recipe Dehydrated lemon bark cake

The day before, prepare the lemon bark powder

1. Wash and dry the lemons. Take the zest in wide strips using a flat peak.
2. Place them on the platforms of your dehydrator. Dry them by referring to the repository table below.
3. At the end of dehydration, reduce them to powder for 30 seconds in a small blender.

On D -Day, prepare the lemon cake

1. Preheat the oven to 180 ° C.
2. In a bowl, beat the eggs with the salt and powdered sugar, then add the cream. Add the flour and yeast, mix then add the juice of one of the 2 lemons and the dry zest reduced to powder prepared the day before.
3. Butter and flour a cake pan. Pour the dough into it and bake for 40 min of cooking at 180 ° C.
4. Let the cake cool before unmolding it.

Drying frame

Lemon zest: 45 ° C for 8 hours

Tip: if you have a little lemon zest powder, accompany your cake with a creamy whipped cream flavored with lemon. The little touch that changes everything!

Advice: dried lemon bark can be kept very well in an airtight jar or a vacuum bag. They wonderfully enhance certain cocktails, such as the Gin Fizz or the Mojito.

Find our full repository table here, times are indicated for the use of a dehydrator Le Parfait.