Working Method

  • Mix all the ingredients with the flat beater without overworking the dough.
  • Set aside in the fridge.
  • Roll out dough at 4 mm between 2 sheets of baking paper, then freeze.
  • Cut and place the dough on a baking mat.
  • Bake at 170°C for about 20 minutes.

Lemon Sponge
  • Mix all ingredients (except oil) at high speed for 8-9mins.
  • Then, incorporate oil into the mixture.
  • Baked 180°C for 20mins. (Mould : 40X30cm)

Mango Creamy
  • Pipe about the lemon sponge.

Lime Cheesecake Mousse
  • Heat the milk at 50°C.
  • Add dessert jelly, lime zest and cheesecake.
  • Gently fold in the moist assembled cream.


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