Home Sweet Lemon cake

Lemon cake

Difficulté : Medium
Catégorie : Sweet
Cout : Affordable
I told you about my partnership with the Silikomart brand in my last story. As I said, I went to Venice for a 2-day training course this summer to use the molds and make lots of cakes with the chef Giulia Gozzelino. I came back with lots of recipes and ideas and here is a first one! The idea is to freeze the cake, then unmold it to keep the shapes. Here it’s a lemon cream, with an insert of lime and crunchy meringue on a crispy shortbread. Many thanks to Silvia and Giula for this recipe! 

Ingredients for 12 lemons:

Dough:
  • 120g of butter
  • 75g of powdered sugar
  • 25g of almond powder
  • 200g of T55 flour
  • 1 egg 
Lime insert :
  • 150g of lime juice
  • 60g of sugar
  • 2g agar agar (a very small teaspoon)
  • the zest of a lime

Meringue: 
  • 50g of egg white
  • 50g of sugar
  • 50g of powdered sugar
  • the zest of a lime
  • 100g of white chocolate to protect them (see below)

Lemon cream:

  • 200g

     lemon juice
  • 200g of sugar
  • 6 egg yolks
  • 6g of gelatin
  • 375g of soft butter (uh… yes yes!)
  • zest of 4 lemons
A bottle of Silikomart yellow velvet effect spray 
This recipe is easier to manage over two days. The first day you can make the shortbread, meringues and the insert. The next day you finish with the cream, final freezing and decoration. 
Prepare the sweet dough. Place all ingredients except the egg in a bowl or in the bowl of a food processor.


Beat with the leaf of the robot (this is the K) until the butter is incorporated. 


At this point, add the 50g of egg (roughly one medium egg!). 

Turn on again just to incorporate the beaten egg but no more!

Roll out the dough on a parchment paper on three millimeters and put it in a cool place. 

If you have a diamond-shaped cookie cutter, use one that is larger than the lemon mold.

Cut 12 pieces of dough and place them on a piece of parchment paper, or better yet, an airy mat that prevents the dough from puffing up.

Bake at 170°C for about 15 minutes, keeping an eye on it! The shortbread should be well browned. Set aside in an airtight container when cool.

Prepare the meringue by whisking the egg whites with the powdered sugar. The whites should be at room temperature. 

Add the powdered sugar and mix with a spatula as for a chocolate mousse.

Add the lime zest.

Use a pastry bag to pipe lines slightly smaller than the size of the lemon mold. Make more than enough in case you break it later.

Then bake at 80°C for 2 hours. Check the meringues, they must be perfectly dry. 
It’s not the right meringue in the photo, but it’s the same thing. Brush melted white chocolate on them to protect them when you put them in the lemon cream! Set aside until needed. 
Next, prepare the lime insert. Mix sugar and agar-agar. 

Pour in the lime juice, mixing well. Heat over low heat in a small saucepan. 

Add the lime zest.

Bring to a boil and count 10 seconds. Pour into molds smaller than lemon molds or into ice cube molds! Here I was at Silikomart, so we had all the molds available, but ice cubes will work just fine. But another option is to use the lemon molds themselves by pouring into 12 cavities. If you remove them from their frozen state, they can be reused in the lemon cream (see below). 

Put the plate in the freezer. A few hours later, it will be perfect. Keep them in the freezer.

For the lemon cream, pour the sugar, lemon juice and zest into a saucepan. Add the yolks and mix well. 

In a double boiler, heat the mixture while stirring to 85°C.

Add the wrung-out gelatin and mix well.

Let cool to 40°C then add the butter cut into pieces.

Pour the cream into the moulds to 3/4 of their height. 
Add the lime insert and the meringue protected by the white chocolate. 

Top with lemon cream and freeze for at least 4-5 hours.

Turn out carefully and place lemons on a wire rack.

Spray with yellow velvet effect pearl spray. on the entire surface of the lemons. Just shake the bottle well and protect your work surface around it!

Gently place the lemons on the shortbread (airy side up).

Let it thaw completely in the fridge. As I took the photos in Venice at Silkomart, we didn’t have time to defrost and you can see it below: the insert is still frozen. Take home the time to do it right! ☺


Get the utensils on Amazon (click on the images for direct links):
    

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