Lemon cake with strawberry mousse

Cakes 226 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Lemon cake with strawberry mousse
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Biscuit cake "La Gioconda" with lemon cream and strawberry mousse is something very unusual due to the internal content and, of course, the original form of "Infiniti". It is unlikely that anyone will remain indifferent, looking at such a long candy.

Ingredients

Directions

  1. Soak gelatin in 60 ml of cold water. Leave to swell.
  2. Prepare products for the Gioconda biscuit.
  3. Rug for biscuit - 32x32 cm.
  4. Turn on the oven and preheat it to 200-210 degrees.
  5. Beat egg whites with a pinch of salt until fluffy.
  6. Add sugar and beat for one minute to dissolve the sugar.
  7. Beat almond flour with powdered sugar and eggs.
  8. Mix everything with flour, gently fold in the beaten egg whites.
  9. Add melted butter.
  10. Pour the batter onto the mat.
  11. Bake 10 minutes.
  12. Cut out three round biscuits with a diameter of 16 cm or three squares.
  13. Prepare products for lemon cream.
  14. Heat cream with lemon zest and leave for half an hour.
  15. Mix sugar, starch, yolks and strain the cream there.
  16. Bring to a boil and boil, stirring, for half a minute.
  17. Mix with mashed lemon pulp.
  18. Cool to room temperature and combine with mascarpone. Add vanilla to it.
  19. Cool the lemon cream in the refrigerator for two hours (if you collect the cake in a 16 cm ring, then you do not need to wait for the cream to cool).
  20. Put half of the cream on one biscuit, smooth, cover with a second.
  21. Put the second half of the cream, smooth and cover with the third.
  22. If the cake is going in a round or square shape, wrap it in cling film and put it in the freezer for 2-3 hours.
  23. If you collect the cake in the form of "Infiniti", then you need to freeze the cake for 5-6 hours. When the middle of the cake is already well frozen, you need to cut the cake into strips that will fit in the mold, approximately 2 cm wide. I will need at least 7 pieces. You need to tighten them again with cling film and put them in the freezer.
  24. Prepare ingredients for strawberry mousse. Remove the cream from the refrigerator.
  25. My strawberry puree is just frozen crushed fresh strawberries.
  26. Heat strawberry puree and mix with swollen gelatin and melted chocolate.
  27. Cool to room temperature.
  28. Whip the chilled cream and combine with the berry puree.
  29. Cover an 18 cm ring with cling film. Pour mousse into it, filling 2/3. Dip the frozen cake into the mousse. Or make 3 "snakes" in the form of "Infiniti".
  30. Cover with cling film and place in the freezer for at least 5-6 hours.
  31. Remove the frozen cake from the ring or form.
  32. Cover cake with lemon cream and strawberry mousse with mirror glaze.
  33. Decorate the cake as you wish.
  34. Lemon cake with strawberry mousse is ready. Enjoy your meal!

Lemon cake with strawberry mousse



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Biscuit cake "La Gioconda" with lemon cream and strawberry mousse is something very unusual due to the internal content and, of course, the original form of "Infiniti". It is unlikely that anyone will remain indifferent, looking at such a long candy.

Ingredients

Directions

  1. Soak gelatin in 60 ml of cold water. Leave to swell.
  2. Prepare products for the Gioconda biscuit.
  3. Rug for biscuit - 32x32 cm.
  4. Turn on the oven and preheat it to 200-210 degrees.
  5. Beat egg whites with a pinch of salt until fluffy.
  6. Add sugar and beat for one minute to dissolve the sugar.
  7. Beat almond flour with powdered sugar and eggs.
  8. Mix everything with flour, gently fold in the beaten egg whites.
  9. Add melted butter.
  10. Pour the batter onto the mat.
  11. Bake 10 minutes.
  12. Cut out three round biscuits with a diameter of 16 cm or three squares.
  13. Prepare products for lemon cream.
  14. Heat cream with lemon zest and leave for half an hour.
  15. Mix sugar, starch, yolks and strain the cream there.
  16. Bring to a boil and boil, stirring, for half a minute.
  17. Mix with mashed lemon pulp.
  18. Cool to room temperature and combine with mascarpone. Add vanilla to it.
  19. Cool the lemon cream in the refrigerator for two hours (if you collect the cake in a 16 cm ring, then you do not need to wait for the cream to cool).
  20. Put half of the cream on one biscuit, smooth, cover with a second.
  21. Put the second half of the cream, smooth and cover with the third.
  22. If the cake is going in a round or square shape, wrap it in cling film and put it in the freezer for 2-3 hours.
  23. If you collect the cake in the form of "Infiniti", then you need to freeze the cake for 5-6 hours. When the middle of the cake is already well frozen, you need to cut the cake into strips that will fit in the mold, approximately 2 cm wide. I will need at least 7 pieces. You need to tighten them again with cling film and put them in the freezer.
  24. Prepare ingredients for strawberry mousse. Remove the cream from the refrigerator.
  25. My strawberry puree is just frozen crushed fresh strawberries.
  26. Heat strawberry puree and mix with swollen gelatin and melted chocolate.
  27. Cool to room temperature.
  28. Whip the chilled cream and combine with the berry puree.
  29. Cover an 18 cm ring with cling film. Pour mousse into it, filling 2/3. Dip the frozen cake into the mousse. Or make 3 "snakes" in the form of "Infiniti".
  30. Cover with cling film and place in the freezer for at least 5-6 hours.
  31. Remove the frozen cake from the ring or form.
  32. Cover cake with lemon cream and strawberry mousse with mirror glaze.
  33. Decorate the cake as you wish.
  34. Lemon cake with strawberry mousse is ready. Enjoy your meal!

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