Lemon Curd and Soufflé Cake
Baking and Desserts • European
Description
Lemon Curd and Soufflé Cake
Ingredients
- Chocolate eggs 13 pieces
- Sugar 15 oz
- Wheat Flour 10 oz
- Potato protein 5 oz
- Vanillin 2 teaspoons
- Activated Baking Soda 1 teaspoon
- Meyer Lemon Juice 10 fl oz
- Milk 10 fl oz
- Grated Lemon Zest 3 tablespoons
- Gelatin 0 oz
- 10% cream 15 fl oz
- White Chocolate 5 oz
- Water 4 tablespoons
- Condensed Milk 5 oz
Step-by-Step Guide
Step 1
The quantity of ingredients is specified for 2 large layers, each of which, after cooling, is cut across into 2 parts. In total, we will get 4 layers. For one layer: take 4 eggs. Separate the whites from the yolks, beat the whites separately until stiff peaks form, then add half of the sugar (75 g).
Step 2
Beat the yolks with the remaining sugar and mix with the egg whites. Mix 150 g of flour with 50 g of starch and add half a teaspoon of baking soda. Add this mixture to the egg mixture and gently stir. Grease a baking pan (I used a springform pan) with butter and pour in the prepared batter. Place it in a preheated oven at 340°F and bake for 20 minutes. Remove the layer from the pan. Cool and cut across. Prepare the second layer in the same manner.
Step 3
Lemon Curd. Add lemon juice (100 ml), zest (1 tablespoon), and sugar (50 g) to a saucepan and bring to a boil. Gently beat 3 eggs and gradually add them to the lemon juice. Reduce the heat and, stirring continuously, bring to a boil. Cook for about 5 minutes, stirring constantly, until thickened. Remove from heat. Transfer to a deep container. Cover with something to prevent the curd from drying out.
Step 4
Lemon Soufflé. Add starch (50 g), sugar (50 g), and eggs (2 pieces) to a bowl, mix well! Boil the milk in a saucepan. Gradually pour the hot milk into the egg-starch mixture while stirring, then transfer everything back to the saucepan and heat on low until thickened. Remove the cream from heat, transfer to a bowl, cover with plastic wrap, and cool. Soak gelatin (30 g) in lemon juice (50 ml) and let it swell. Then gently heat to dissolve the gelatin. Pour the juice with gelatin into the custard and mix. Whip the cream separately and combine everything, adding the zest (1 tablespoon).
Step 5
Assembly. Place the already cut layer back into the pan in which we baked the layers. Spread it with lemon curd, pour in 1/4 of our mousse, place the next layer on top, and repeat until the height of the walls of our pan is reached. You need to plan so that the last layer is a cake layer. If you have leftover curd, mousse, and cake, you can easily make another mini cake from them.
Step 6
Put the cake in the refrigerator for 3–4 hours; I left it overnight. It soaked well. In the morning, I quickly made the glaze.
Step 7
Glaze: Melt the chocolate with water in a saucepan until smooth. Soak gelatin (30 g) in lemon juice (100 g) and let it swell. While the gelatin is swelling, add condensed milk to the chocolate mixture. Mix everything, then add the swollen gelatin. Stir. Remove from heat. Let it cool slightly. Take the cake out of the refrigerator and carefully remove it from the pan. I usually detach the cake from the sides of the pan using a thin, wet knife. Carefully cover the cake evenly with glaze using a knife with a rounded tip.
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