Lemon cake with white chocolate and hazelnuts a combination of lemon, white chocolate and hazelnuts, with whipped cream predominating over a heavy biscuit. The cake tastes wonderful and soft, it takes a little longer to prepare, but it's worth the wait. Follow recipe.
Ingredients: easy, total time: 1 h 15 min. Rest cake all night in fridge, 20 cm diameter round mold.
Biscuit:
4 eggs separately egg white and yolk
100 g + 20 g sugar
100 g of hazelnuts
25 g of melted butter
30 g of flour
pinch of salt
Lemon Curd:
peel and juice of 3 lemons, i.e., 150 ml of juice
orange juice + water, i.e., 150 ml of liquid
125 g of sugar
20 g of starch flour
3 egg yolks
50 g butter
4 sheets of gelatin + water for soaking, about 7 g
White Chocolate Cream:
300 g white chocolate
400 g mascarpone
120 ml of milk
4 sheets of gelatin + water for soaking, about 7 g
Cheese Mousse:
400 g cream cheese or Mascarpone
250 ml whipping cream
150 g of powdered sugar
peel of one lemon
1 Tablespoon lemon juice
1 Tablespoon vanilla extract
4 sheets of gelatin + water for soaking, about 7 g
Decoration:
100 g white chocolate
30 ml whipping cream
a handful of roasted hazelnuts, etc. as you wish.
Preparation:
First prepare the Lemon Curd:
In a deep bowl, mix lemon juice and zest, orange juice (with water), egg yolks, sugar, and starch and whisk well.
Cook over a moderate heat, stirring constantly, until the cream thickens for about 10 minutes. Finally, add the butter, mix everything well to combine and remove from the heat.
Pour water over the gelatin and let it soften for 5–8 minutes. Drain it and add to the lemon curd and mix well until everything dissolves.
Take a round 20 cm baking tray from which you can cut two circles 20 cm in diameter and line it with cling film. You can also prepare two round molds with a diameter of 20 cm or say two bowls of that size.
Strain the lemon curd through a fine sieve to get rid of the remnants of lemon peel or possibly gelatin that has not dissolved and pour into that casserole dish, and place in the refrigerator or even better the freezer.
When the gelatin has squeezed, cut out circles of the appropriate size. I did this using a 20 cm plate and a sharp knife and then put the circles back in the freezer as it is easier to peel them off the foil later and put them on the cake.
Biscuits:
Separate the egg yolks and egg whites. Turn on the oven to 180 °C, and line the baking tray or pan with baked paper of the appropriate size of 20 cm (where you can cut two circles with a diameter of 20 cm, or two round molds of 20 cm).
Mix the egg whites with a pinch of salt into a solid batter, then add 100 g of sugar and mix until all the sugar has dissolved, and you get a shiny froth.
Mix the egg yolks with the remaining 20 g of sugar and add the melted butter.
Toast the hazelnuts briefly in a dry pan until they take on color and the skin begins to separate. Transfer them to a dry cloth and rub well to remove the skins, then grind. Mix them with flour.
Now lightly add the egg yolks and then the hazelnuts to the egg whites with a spatula. Be careful not to blow out a lot of air and keep the mixture frothy.
Pour into a bowl or pan, flatten the surface and bake for about 13–15 minutes until the biscuit gets colored with a toothpick you can check. When it is almost cool in the pan, it will shrink a little. Using a plate, cut two circles with a diameter of 20 cm or no need if you baked in round molds.
White Chocolate Cream:
Soak the gelatin in cold water for 5–8 minutes.
Shred the white chocolate into pieces and dissolve in the milk, heating it while stirring constantly.
Remove from the heat and stir in the drained gelatin flakes. Cool slightly so that your mascarpone does not melt.
Mix the mascarpone and add the cooled chocolate, mix well.
Allow everything to cool again, taking care not to start squeezing too hard. Use the cream when it is as thick as mayonnaise.
Cheese Mousse:
Soak the gelatin for 5–8 minutes in plenty of water.
Mix the whipping cream, but not until the end, but until it is soft whipped cream.
Add powdered sugar and cream cheese and lemon zest and mix everything together.
Heat the vanilla and lemon juice and dissolve the drained gelatin flakes.
Pour the melted gelatin from a higher height into the cream cheese, stirring constantly.
Keep the cream at room temperature until use.
Sorting Procedure:
It’s not bad to put some thinner cardboard or thicker paper under the cake on a plate to serve.
The biscuit goes to the bottom first
Place the first biscuit on the bottom and wrap it with a 20 cm cake ring. Line the inside of the hoop with baking paper or aluminum foil. Then coat the biscuit with half the white chocolate cream and put it all together for 15 mins in the freezer.
When the cream becomes firm, put the first circle of lemon on it and immediately coat with half of the cream cheese.
Put another biscuit and the other half of the chocolate cream over it. Put the cake back in the freezer to solidify the chocolate. Then again comes a circle of lemon and another piece of cream cheese. Flatten the surface and place the whole cake in the fridge for at least 4 hours, but preferably overnight.
The next day, remove the hoop and separate the paper from the cake. Move it to a serving plate. Then melt the chocolate on a steamer or over a very low heat and mix with the whipping cream (liquid). Cool a bit, then pour over the top of the cake, letting the chocolate drip over the sides.
Garnish as desired, you can use roasted hazelnuts and caramelized lemon slices (just cook them in sugar syrup until they caramelize and dry on baking paper).
Keep refrigerated until use. Buon appetito!
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