Corso Koninkje

Ingredients and method

Cake base

  • According to baker's recipe

Vanilla Bavoise

  • 1 litre whipped cream
  • 6 grams Vanilla Planifolia Black
  • 200 grams of neutral stock
  • 200 grams of water

These ingredients add up to 40 cakes.

Lemon curd

  • 100 gr. egg
  • 200 gr. sugar
  • 125 gr. butter
  • 130 gr. water/sugar water
  • 15 gr. Limon Cress
  • 1 gr. salt
  • About 5 grams per pastry

These ingredients together is for about 100 cakes.

Method lemon curd

  • Combine all ingredients, except the Limon Cress, in a pan.
  • Bring the ingredients gently to the boil in the pan. Note: keep stirring!
  • Let the mixture boil gently until it is a smooth substance.
  • Pour the lemon curd over into a bowl and leave to cool.
  • When the lemon curd has cooled, add the Limon Cress to the mixture and blend until smooth with a blender or hand blender.
  • Put the lemon curd in a piping bag.
  • Pipe +/- 5 grams of lemon curd into each pastry.


  • Natural

 Rosette of cream

  • Buttercream


  • White chocolate with logo

Recipe: Jaco Nieuwkerk - Bakkerij Scholtes

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