Add the salt, sugar, bread flour and eggs to the poolish. Mix on medium speed until the dough is elastic and wraps around the hook. This should take 5-10 minutes depending on the amount of dough you are preparing.

Instructional Overview:
Adding Layer of Plugrá to the Dough. Roll the dough out into a rectangle with the middle being thicker than the edges. Place the rectangle of soft Plugrá butter on the dough. Fold the dough down over the Plugrá butter and place it back in the cooler until both are the same temperature. When you start to incorporate the layers, press on the dough with the rolling pin. It is best to press down, lift and press down again, so you get a more even distribution of butter instead of rolling on the dough and pushing the butter out to the edges.

Instructions: Sift together the flour and baking powder. In a mixer beat the eggs with a whip and gradually add the sugar and salt. Beat for two minutes until frothy and pale.

At low speed mix in the lemon zest, the dry ingredients and the heavy cream alternately. Add the melted butter and mix until combined (do not over mix).

Pour 10.6 ounces of batter into buttered and floured molds. Brush a line with melted butter in the center of the raw cake.

Glaze the cakes while warm with a mixture of lemon juice and confectionery sugar.

Let cool completely, wrap with plastic wrap and store at room temperature or freeze.

Instructions: Whip the egg whites on low speed. Cook the sucrose, water and glucose to 118°C / 244°F. Pour the hot sucrose syrup over the egg whites and whip at high speed until cold.

Title: Italian Buttercream
Instructions: Whip the butter and salt until pale and fluffy. Fold in the Italian meringue and the coffee extract.