Lemon Cake with Nut Layer
Baking and Desserts • European
Description
Lemon Cake with Nut Layer
Ingredients
- Wheat Flour 5 oz
- Starch film 5 oz
- Lemon 1 piece
- Gelatin 1 teaspoon
- Citrus Zest Mix 1 piece
- Vanilla salt a pinch
- Hazelnut 5 oz
- Egg Liqueur 0 fl oz
- Sugar 5 oz
- Water 1 tablespoon
- Yellow Sugar to taste
- Chicken Egg 1 piece
- Powdered Sugar 1 tablespoon
- 10% cream 20 fl oz
- 33% Cream 5 fl oz
- Grated Chocolate 5 oz
Step-by-Step Guide
Step 1
For the sponge cake, freeze half a lemon with zest and grate it finely. Whip the egg whites with 90 g of sugar, adding the sugar gradually. Whip the yolks with sugar. Combine both mixtures. Sift the starch and flour into the egg mixture and gently mix. Add the grated lemon and mix again. Bake four thin layers.
Step 2
Lemon Zest Cream. Whip the cream until soft peaks form, add the powdered sugar and vanilla, and continue whipping while pouring in warm gelatin.
Step 3
Nougatine. Cook caramel (180 g of sugar), add the nuts and mix. Spread onto a silicone mat in a mold. Level it out and let it cool.
Step 4
Place one layer in a frame, soak it, and spread part of the cream on top. Add the second layer, soak it, and add cream. Place the nougatine on top of the cream. Repeat with another layer, soak it, and add cream. Smooth the top of the cake with the remaining cream. Chill.
Step 5
For decoration, whip 200 g of cream, tint it yellow (2-3 drops of coloring), and decorate the cake, coating the sides with nuts. Top with caramelized lemon.
Step 6
Refrigerate overnight.
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