Culinary Institute of America

Lemon Filling for Sheet Cakes

Preparation info
  • Makes

    2 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, granulated 2½ <

Method

  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the filling before beginning preparation.
  2. Bloom the gelatin in the water and melt.
  3. Whip the cream to medium peaks. Cover and reserve under refrigeration.
  4. Blend together the lemon curd with the sorbet syrup and lemon fruit compound, stirr