Lemon & Pistachio

NICE TO KNOW

This yellow and green cake represents freshness of lemon, combined with the nutty taste of pistachios. The cake has a balanced taste that will delight you at any time of the year
Cake is for 10 slices

LIME CURD

Egg yolks – 2 pc
Sugar – 100 g
Lime peel – from 1 lime
Lime juice – 35 ml
Butter – 35 g
Gelatin powder – 2 g
Water for gelatin – 12 ml

PREPARATION

1. Squeeze juice from the lime, prepare a peel
2. Sprinkle the powdered gelatin over 12 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
3. Mix lime peel with sugar and let it sit for 30 min
4. In a saucepan mix egg yolks, sugar with lime peel and lime juice. Cook on moderate heat whisking constantly until the mixture will reach 83-85C and becomes thick and light
5. Add soaked gelatin and mix until fully dissolved
6. Add butter, a few cubes at a time and whisk until fully incorporated and smooth
7. Leave it to cool to the room’s temperature
8. Pour lime curd into the mold (mold should be 2 cm smaller in diameter than your main mold for the cake, I used 16 cm steel ring) and place it on an even surface in a freezer until its set

PISTACHIO SPONGE

Pistachio paste – 26 g
Almond flour – 60 g
Eggs – 84 g
Corn starch – 30 g
Butter – 13 g
Egg whites – 53 g
Sugar – 33 g

PREPARATION

1. Whisk the egg whites and gradually add the sugar. Whisk to a soft-peak meringue
2. Beat together almond flour, pistachio paste, and eggs in a bowl. Gradually mix in corn starch and beat until smooth
3. Melt the butter, then fold it into the egg mixture and beat together
4. Gradually fold in the meringue
5. Pour the dough into a cake pan or a mold (2 cm smaller in diameter than the main mold for the cake) even out using a spatula

6. Bake for 10-12 min
7. Leave to cool on a wire rack

ROYALTINE CRUNCH

Pistachio Praline Paste – 50 g
Dark chocolate – 16 g
Paillette feuilletine – 28 g
Cocoa butter – 7 g

PREPARATION

Makes 100 g
1. Melt chocolate and cocoa butter, fold in paillette feuilletine and praline paste, stir until fully incorporated
2. De-mold cooled pistachio sponge and spread 100 g of royaltine crunch on top of it. Level off and leave it to set in a cool area

LEMON CURD

Lemon juice – 50 ml
Lemon peel – from 1 lemon
Sugar – 68 g
Eggs – 75 g
Butter – 43 g
Gelatin powder – 2 g
Water for gelatin – 12 ml

PREPARATION

1. Squeeze juice from the lemon, prepare a peel
2. Sprinkle the powdered gelatin over 12 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
3. In a saucepan mix eggs, sugar with lemon peel and lemon juice. Cook on moderate heat whisking constantly until the mixture will reach 83-85C and becomes thick and light
4. Add soaked gelatin and mix until fully dissolved
5. Remove from the heat and strain through a sieve. Add butter, a few cubes at a time and whisk until fully incorporated and smooth
6. Leave to cool
7. Place a pistachio sponge with crunch layer back into 16 cm mold. Spread the lemon curd on the empty side of the sponge, level off and leave it to set in a cool area

LEMON MOUSSE

Egg yolks – 2 pc
Lemon juice – 50 ml
Lemon peel – from 1 lemon
Sugar (A) – 65 g
Limoncello liqueur – 20 ml
White chocolate – 34 g
Gelatin powder – 7,5 g
Water for gelatin – 45 ml
Whipping cream – 125 g
Sugar (B) – 90 g
Water – 30 g
Egg whites – 45 g

PREPARATION

1. Sprinkle the powdered gelatin over 45 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
2. In a saucepan bring lemon peel, lemon juice and sugar A (65 g) to boil. Gradually whisk hot juice mixture into yolks. Return custard to saucepan. Stir over low heat until custard thickens and reach 83-85C – do not boil
3. Add soaked gelatin into a custard and mix until gelatin is fully dissolved, add limoncello. Leave to cool to the room temperature
4. Make Italian meringue: Mix water and sugar B (90 g) in a small saucepan and cook over high heat until it reaches 118C
5. Meanwhile, whisk egg whites to a soft-peak meringue
6. With the mixer running, carefully and slowly drizzle hot sugar syrup into the meringue. Increase speed to high and whip until meringue cooled down and forms firm peaks
7. Combine meringue with custard
8. Put cream in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream) and mix it together with a custard and meringue mixture

TO ASSEMBLE

1. De-mould frozen lime curd and pistachio sponge and place it back into the freezer

2. Prepare your mold 18 cm in diameter and place it on an even surface (If you are using mousse ring you will have to cover one side with a plastic wrap, leave other side unwrapped. The inner surface of the ring you will have to cover with cake collar)
3. Pour 1/3 of the lemon mousse into the mold
4. Place lime curd on top of the mousse in the center

2. Prepare your mold 18 cm in diameter and place it on an even surface (If you are using mousse ring you will have to cover one side with a plastic wrap, leave other side unwrapped. The inner surface of the ring you will have to cover with cake collar)
3. Pour 1/3 of the lemon mousse into the mold
4. Place lime curd on top of the mousse in the center

MIRROR GLAZE

Water – 150 g
Sugar – 300 g
Liquid glucose syrup – 300 g
Condensed milk – 200 g
Gelatine powder – 20 g
Water (for gelatine) – 120 ml
White chocolate – 300 g
Yellow food coloring – 10 g

1. Sprinkle the powdered gelatin over 120 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
2. Mix sugar, liquid glucose syrup and water (150 ml) in a small saucepan, bring it to boil. Boil to 103C
3. Mix condensed milk, soaked gelatin and chocolate in a bowl (preferably tall and transparent), pour the syrup on top, stir until chocolate dissolves. Add food coloring.
4. Using the immersion blender process until its smooth. Be careful not to let too many bubbles since every minor imperfection will show on the surface
5. Cover with a plastic wrap over the surface, leave to set overnight in a cool area
6. All the excess glaze you can store in a freezer for up to 1 month and re-use it

TO FINISH

1. De-mould the cake and return into the freezer
2. Melt the mirror glaze gently to 35-36C and process it with an immersion blender one more time (watch out for air bubbles)
3. Take the cake from the freezer and place it onto a wire rack with a tray below Pour the glaze over the cake, ensuring all the sides are covered

4. Leave it to set for about 5-10 minutes and using a palette knife remove the cake from the wire rack, cut the excess glaze from the bottom of the cake with a warm knife
5. Place it on a serving dish and leave to defreeze in a cool area

For decoration, I used chocolate decorations, colored with cocoa butter
If you are interested in a technique how to make chocolate decorations – leave a comment!

Hope you liked the recipe and will enjoy the cake as well!

2 Kommentarer

  1. Name *Jaime guerrero

    Esta semana lo prepararé… Se ve riquísimo . Saludos

    Svar

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