Recipes

Lemon Strawberry Cake

Lemon-Strawberry Cake🇺🇸❤️🇫🇷-Bruno Albouze

Lemon Strawberry Cake (Charlotte)

Lemon Cake
Serves 9. Pouncake pan greased and floured or lined with greased parchment.

350g Pastry flour
18g Baking
400g Eggs
350g Sugar
2g Salt
160g Sour cream
110g Butter, melted
15g Lemon zest
150g Limoncello, or Meyer lemon juice.

Syrup
200g Water
150g Sugar
60g Lemon juice
Bring to boil and set aside. Use warm.

A pound cake pan greased and floured or lined with greased parchment. Sift flour with baking powder; set aside. With the whisk attachment, beat on high eggs with sugar and salt until fluffy. Lower the speed and throw in sour cream, melted butter, zests, Limoncello and flour. Mix to combine. Fill greased cake pan two-thirds full, leaving enough room for the cake to expand and rise as it bakes. Bake at 350ºF for 50, or until the blade of a knife comes out clean. Let rest cake for 10 min. Prick cake with a bamboo skewer and pour over syrup in a few times. Let sit 20 min and carefully unmold and chill to harden.

Raspberry Mousse
225g White chocolate
5g Gelatin, soaked and drained
400g Heavy cream, hot
400g Heavy cream, chilled
40g Lemon juice
200g Raspberries.

(Ganache Montée). Soak gelatin in cold water to soften, and drain. With an immersion blender, mix chocolate with the hot cream first. Add gelatin, remaining heavy cream, raspberries and lemon juice. Chill overnight or 6 hours at least prior whipping.

Montage
300g Strawberries, chopped
Line cake ring with acetate or parchment paper over a flat tray, plate, or round cake board. Cut lemon cake* into ≈ 19 each H2.5’’/5cm x L1.25’’/3.2cm x 0.5’’/1.25cm thick bars. Set aside. *Chocolate cake, and tea matcha cake can also be used, or ladyfingers biscuit. Arrange cake pieces pretty tightly in the cake ring. Cover the bottom as well but using thinner slices; refrigerate. Beat the completely set and chilled raspberry ganache to medium-firm peaks. Pipe out some filling to cover the bottom cake, and with a spoon smooth it out covering up the sides. Throw in chopped strawberries, add more filling, and cake slices. Enclose cake with more filling and pipe out dollops using different pastry tips if desired. Chill overnight prior decorating, or place in the freezer for 2 hours. Remove cake ring and acetate. The cake can be sprayed with edible yellow and red color. Decorate with fresh fruits assortment, and edible greens such as lemon verbena, mint, or flowers. Add some cubes of tea matcha cake if desired. Serve chilled!

Topping
Edible yellow & red color spray (optional)
120g Strawberries
100g Raspberries
30g Blackberries
30g Blueberries
50g Cherries, pitted
Tea matcha cake cubes (optional)
Edible greens such as lemon verbena, mint, or flowers…

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