I wanted to test my new cake tin at Mallard Ferriere. Why not go on a cake base in soft lemon! I offer a recipe with an ultra light and fluffy result, which is both visually beautiful and good. Imbibage syrup keeps the cake soft sound over several days.
► Lemon Cake: - 200 gr of eggs - 260 gr of caster sugar - 105 g heavy cream - 200 gr flour - 4 g baking powder - 50g butter - lemon zest
The robot, to the sheet, combine eggs, sugar and cream. Add the sifted flour with baking powder, then the cold butter, zest. Using a brush, apply the softened butter on the sides of the mold and then cover it with brown sugar.Ask this mold on a plate. Pour the mixture into the mold 2/3. Bake in a ventilated oven at 160 ° C for 45 min. The cooking time may vary depending on your oven.
► Citrus Punch: - 500 gr of water - 100 grams of orange juice - 50 g maple syrup - 300 grams of crystal sugar
Mix all ingredients and bring to boil. Use at a temperature of 70 ° C.
►Gelée citrus - 70g caster sugar - 5 g pectin NH - 355 gr tangerine puree - 5 grams of lime juice
In a saucepan, boil the fruit puree. In a ramekin mix granulated sugar and pectin NH. Pour the mixture over the mashed potatoes. Boil everything and add the lime juice. Pour the mixture over a sheet silpat. Book for mounting the freezer.
► Creamy orange / lemon: - 188 gr of orange puree - 58 g caster sugar - 13 grams of custard powder - powder 3 grams of gelatin blooms 200 + 18 g water - lemon zest
Boil mashed potatoes with the peel. Pour the caster sugar and custard powder. Mix together and give a boil. Add the gelatin mass, and mix well. Pour into silicone molds shaped truffle in silkomart. Frozen and reserve for assembly.
► confit Kumkat: - 300 gr of water - 200 g sugar - 6 kumquats - 1 star anise - 1 vanilla pod - the juice of half a lemon
In a saucepan, bring the water, sugar, lemon juice, star anise, split and scraped vanilla, then bring to a boil. Add the slices of thinly sliced kumquats and let confire forty minutes on low simmer.
► Marshmallow lemon: - 110 g water - 2 grams of lime zest - 100g caster sugar - 90 grams of lime juice - 20 g lemon puree - powder 7 gr gelatin blooms 200 + 42 g water
In a saucepan, boil water and infuse the zest for 5 minutes. Strain the zest, add the caster sugar and thrill to dissolve sugar. Add the lime juice, puree and gelatin mass. Cool all at 5 ° C, then climb to the drummer with the whip to get a sparkling white mixture. Arrange the pastry bag into a mold silicone semi-sphere 2 cm diam. In the freezer for decoration.
► For assembly:
After baking the cake and cooling, unmold, return it and place it on a rack. Pour the citrus punch on the cake at the right temperature. Cut a frozen strip of the same size as the top of the cake. Ask gently, place the cream balls, hemispheres marshmallow. Sprinkle with candied kumkat, flowers and chocolate decorations.
SOVREMENNIY KONDITER.
:Guram Gasanov
citrus Cake
I wanted to test my new cake tin at Mallard Ferriere. Why not go on a cake base in soft lemon! I offer a recipe with an ultra light and fluffy result, which is both visually beautiful and good. Imbibage syrup keeps the cake soft sound over several days.
Cake Lemon
Punch citrus
jelly Citrus
Creamy orange / lemon
kumkat confit
Marshmallow Lemon
Preparation for 2 cakes
► Lemon Cake:
- 200 gr of eggs
- 260 gr of caster sugar
- 105 g heavy cream
- 200 gr flour
- 4 g baking powder
- 50g butter
- lemon zest
The robot, to the sheet, combine eggs, sugar and cream. Add the sifted flour with baking powder, then the cold butter, zest. Using a brush, apply the softened butter on the sides of the mold and then cover it with brown sugar.Ask this mold on a plate. Pour the mixture into the mold 2/3. Bake in a ventilated oven at 160 ° C for 45 min. The cooking time may vary depending on your oven.
► Citrus Punch:
- 500 gr of water
- 100 grams of orange juice
- 50 g maple syrup
- 300 grams of crystal sugar
Mix all ingredients and bring to boil. Use at a temperature of 70 ° C.
►Gelée citrus
- 70g caster sugar
- 5 g pectin NH
- 355 gr tangerine puree
- 5 grams of lime juice
In a saucepan, boil the fruit puree. In a ramekin mix granulated sugar and pectin NH. Pour the mixture over the mashed potatoes. Boil everything and add the lime juice. Pour the mixture over a sheet silpat. Book for mounting the freezer.
► Creamy orange / lemon:
- 188 gr of orange puree
- 58 g caster sugar
- 13 grams of custard powder
- powder 3 grams of gelatin blooms 200 + 18 g water
- lemon zest
Boil mashed potatoes with the peel. Pour the caster sugar and custard powder. Mix together and give a boil. Add the gelatin mass, and mix well. Pour into silicone molds shaped truffle in silkomart. Frozen and reserve for assembly.
► confit Kumkat:
- 300 gr of water
- 200 g sugar
- 6 kumquats
- 1 star anise
- 1 vanilla pod
- the juice of half a lemon
In a saucepan, bring the water, sugar, lemon juice, star anise, split and scraped vanilla, then bring to a boil. Add the slices of thinly sliced kumquats and let confire forty minutes on low simmer.
► Marshmallow lemon:
- 110 g water
- 2 grams of lime zest
- 100g caster sugar
- 90 grams of lime juice
- 20 g lemon puree
- powder 7 gr gelatin blooms 200 + 42 g water
In a saucepan, boil water and infuse the zest for 5 minutes. Strain the zest, add the caster sugar and thrill to dissolve sugar. Add the lime juice, puree and gelatin mass. Cool all at 5 ° C, then climb to the drummer with the whip to get a sparkling white mixture. Arrange the pastry bag into a mold silicone semi-sphere 2 cm diam. In the freezer for decoration.
► For assembly:
After baking the cake and cooling, unmold, return it and place it on a rack. Pour the citrus punch on the cake at the right temperature. Cut a frozen strip of the same size as the top of the cake. Ask gently, place the cream balls, hemispheres marshmallow. Sprinkle with candied kumkat, flowers and chocolate decorations.