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Lemon and White Chocolate Confit Cake

Today we present a unique variant of the traditional Roscón de Reyes: the Lemon Confit Roscón. This dessert, so popular at Christmas celebrations, is reinvented with a selection of premium ingredients, highlighting the lemon confit that adds a citric and sophisticated touch. The Roscón de Reyes is more than just a dessert; it is a tradition that brings families and friends together around the table, and with this version, we promise to elevate the experience to a new level of flavor and elegance.

This year, in our “Christmas recipe book” dossier, we have designed an exclusive selection of dishes that capture the essence of this festive season. From the classic Christmas “Escudella” to the innovative Galette des Rois, to a delicious Pistachio and Quince Log, each recipe has been carefully selected to offer you the best of Christmas gastronomy.

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Lemon and White Chocolate Confit Cake

Ingredients

Lemon and White Chocolate Confit Cake
- 250g - Dough for roscón
- 180g - Whipped white chocolate ganache
- 1000g - Cold Confit® lemon slices
Roscón Dough
- 1000g - Strong flour
- 100g - Cream 35%
- 50g - Gold dry yeast powder
- 20g - Salt
- 110g - Sugar
- 20g - Trehalose
- 400g - 82% fat butter
- 400g - Whole pasteurized egg
- 70g - Orange blossom water
- 15g - Star anise powder
- 6g - Orange peel
- 3g - Lemon peel
White Chocolate Mounted Ganache
- 480g - Cream 35%
- 400g - White chocolate 33%.
- 24g - Gelatin dough
- 600g - Cream 35%
- 4g - Vanilla Madagascar

Prepared by

Roscón Dough
1. Knead all the ingredients together and let stand as a block for 30 minutes, adjusting the texture with milk if necessary.
2. Rest again overnight.
3. The next day weigh and form the pieces. Ferment for 2-3 hours at 30 °C and 85 % RH.
White Chocolate Mounted Ganache
1. Heat the cream and pour over the white chocolate, the scraping of the two vanilla pods and the gelatine mass.
2. Blend. Add the rest of the cream, let stand overnight and whip the next day.
Assembly: Lemon and White Chocolate Confit Cake
1. Cut the cake in two and fill with the whipped ganache. Decorate with the candied lemon.

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