Lemon Cake Mixes Cameo

To make the Cameo Lemon Cake you must prepare the cake base, pastry cream and jelly cream. Then you assembly them.

The pack contains:

Instructions:

1. Cake Base: Assemble the tin and put it in a dish. Dissolve 50 g of butter on a low flame. Remove the butter from the flame, add the mixture for cake base and mix all very well. Put the mix in the tin on the dish and press with a spoon to obtain an uniform base. Put this in the fridge for 10 minutes. 
2. Pastry Cream: Mix the content of the cream sachet into a large cup with 300ml of cold milk and mix with an electric beater for 3-4 minutes and put it in the fridge.
3. Jelly Cream: Mix the content of the jelly sachet (white sachet) into a large cup with 100ml of cold water and mix with a fork for 3-4 minutes and put it in the fridge.
4. Assemble the Cake: Spred the cream on the base. Decorate with jelly cream and put the cake in fridge for 3 hours at least. After 3 hours remove the ring and store the cake in the fridge.

Ingredients: Prepared for 110 g cream: sugar, dextrose, glucose syrup, gelatin, palm oil, protein MILK, modified starch, emulsifier: lactic acid esters of mono- and diglycerides of fatty acids; citric acid, flavors. Prepared for instant gelatin 65 g: sugar, gelling agent: carrageenan; lemon juice powder 3.1%, WHEAT starch, citric acid; flavorings, color: riboflavin. Prepared for the bottom cake 130 g: Wheat flour, sugar, palm oil, starch, dextrose, MILK powder, raising agents: ammonium hydrogen carbonate and sodium; BARLEY malt extract powder, aromas.

The product may contain traces of EGGS, NUTS and SOY.