An elegant and original lemon flower cake symbolizing the spring season. This crustless lemon pie-entremet features a poundcake base layered with preserved lemon gel, vanilla mousse, and lemon crémeux, assembled upside-down in a flower-shaped silicone mold.
preserved lemon peelchopped, or use store-bought lemon gel~100 gest.
lemon gelhomemade or store-bought~3 tbspest.
neutral glaze~½ cupest.
poppy seedsfor garnish~1 tbspest.
lime or lemon juiceto moisten cake layer~2 tbspest.
Steps
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1
Make the pound cake base: beat eggs and sugar on high speed for 5 minutes until fluffy.
2
Add the melted butter and vanilla beans, mix until combined.
3
Fold in the sifted flour gently. Once fully incorporated, add the lemon juice and mix.
4
Pour the batter into a prepared cake pan and bake at 350°F (180°C) for about 40 minutes.
5
Unmold the cake and let it cool.
6
Make the vanilla mousse: infuse 2/3 of the heavy cream with fresh vanilla beans and blend together to intensify flavor. Heat, strain over white chocolate, ensure it melts fully, then add softened gelatin.
7
Add the remaining chilled heavy cream, mix well, and refrigerate overnight.
8
Make the lemon crémeux: infuse lemon juice, sugar, and vanilla for about 20 minutes. Add the remaining lemon juice and bring to a boil while whisking egg yolks constantly.
9
Remove from heat, transfer lemon mixture to a narrow container, add softened gelatin, wait for temperature to drop to 131°F (55°C), then add softened butter and emulsify well, let cool.
10
Chop the preserved lemon peel and mix with lemon gel (or use store-bought gel).
11
Trim the pound cake to fit the mold size and make two identical discs, saving trimmings. Moisten the cake with lime or lemon juice, spread the preserved lemon gel over it, and freeze.
12
Assemble the cake upside-down in a flower-shaped silicone mold. Coat the entire interior with room-temperature lemon crémeux, freeze for 20 minutes to set, then add back more lemon crémeux and refrigerate.
13
Whip the vanilla mousse until smooth and medium-soft, pipe into the mold's curves using a piping bag, continue toward the center, then use the back of a spoon to press the filling against the edges.
14
Top with the pound cake disc, press down and smooth the surface with remaining mousse, freeze overnight.
15
Unmold, brush the cake with neutral glaze, and garnish with poppy seeds.
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