Chocolate Lemon Cake

Overview

It’s an exhausting recipe. I strongly recommend you not to challenge it if you don’t have the patience and time! You won’t regret it once you eat it! ! The design was based on the "Japanese Yuzu" mousse cake I studied at Le Cordon Bleu. The refreshing lemon flavor meets the richness of chocolate. The original recipe should use a 16cm mousse circle for the middle layer and an 18cm mousse circle for the entire cake.

Tags

• baking
• almond chips
• almond flakes
• almond flour
• butter
• egg yolk
• fresh cream
• hazelnut paline
• lemon peel
• lime peel
• milk chocolate
• sugar
• transparent pectin
• xinliang flour
• dark chocolate
• gelatin tablets
• milk
• powdered sugar
• protein
• salt

Ingredients

Steps

1. 1 I received Xinliang’s flour, quinoa flour is healthier~

   

2. 2 First make the cake body and prepare the ingredients.

   

3. 3 Sift the powdered sugar and flour, and mix well with the almond flour in a basin.

   

4. 4 Beat egg whites and sugar into soft meringue.

   

5. 5 Add all the powder at once and mix well, then add lemon peel and mix well.

   

6. 6 Use an 11mm piping tip to pipe out two 16cm discs.

   

7. 7 Bake in the preheated oven at 180°C for about 15 minutes until the color is satisfactory, take it out and let it cool for later use.

   

8. 8 Next, make lemon mousse, beat egg yolks and sugar until slightly white.

   

9. 9 Bring milk, cream and lemon zest to a boil.

   

10. 10 Pour part of it into the egg yolks and mix well.

    

11. 11 Then return it to the pot, cook the English custard sauce over low heat until thickened, turn off the heat, then add the gelatine that has been soaked in advance and stir evenly. Cool down and set aside.

    

12. 12 Wrap the bottom of the 16CM mousse circle with plastic wrap, and put a piece of cake into it with the edges cut off.

    

13. 13 Pour in the cooled lemon mousse and freeze for later use.

    

14. 14 Then make the crispy layer part. Soften the butter at room temperature, and mix evenly with all the flour.

    

15. 15 Add almond flakes and almond crumbs and mix well.

    

16. 16 Pour it onto oil paper or tin mat and spread it as evenly as possible.

    

17. 17 Bake in the oven at 170°C for about 15 minutes, until bubbles no longer appear on the surface and the color is satisfactory, take out and let cool and set aside.

    

18. 18 Next prepare the chocolate mousse. Heat the milk in a pot, add the gelatin sheets that have been soaked in advance and mix well. Then pour into the chocolate and mix well. Set aside.

    

19. 19 Whip the fresh cream in advance, adjust the hardness, pour in the cooled chocolate, and mix quickly.

    

20. 20 Take out the mousse ring and add the broken crispy layer. The remaining crispy layer is used for final decoration.

    

21. 21 Add some chocolate mousse.

    

22. 22 Fill with another piece of cake. Then fill with chocolate mousse and transfer to the freezer.

    

23. 23 Next, make the glaze. Heat the fresh cream and transparent pectin in the pot and stir evenly.

    

24. 24 After boiling, add gelatin slices soaked in advance, stir well and boil again.

    

25. 25 Pour into the milk chocolate and hazelnut palin and mix well and set aside.

    

26. 26 After the mousse is frozen, place it on a hard table paper to unmold, then cut the edges of the paper and place it on a wire rack. Check the glaze condition and temperature, beat with a homogenizer until glossy, pour on the mousse surface, wipe the surface with a spatula to scrape off the excess thick glaze layer.

    

27. 27 Then decorate with chocolate rim, almond brittle layer, lemon and lemon zest.

    

28. 28 Finished product!

    

29. 29 Finished product cut into pieces!