The year’s Easter cake with a fresh, tangy taste combined with liquorice and sweet white chokolade.
EASTER CAKE WITH LEMON AND WHITE CHOCOLATE
½ SHEET OF GELATINE
70 G WHITE CHOCOLATE
20 G EGG YOLKS
10 G SUGAR
40 G WHOLE MILK
40 G HEAVY CREAM
1 TSP. LIQUORICE POWDER
Soak the gelatine in cold water for 10 min.
Finely chop the chocolate.
Whisk the egg yolks and sugar together.
Heat milk and cream up to just below the boiling point.
Whisk the hot milk in the egg yolks.
Return the mixture to the pan and heat it up to 85 degrees while constantly stirring.
Pass the mixture through a sieve into a bowl and stir in the gelatine until melted.
Add liquorice powder and blend the mixture until it has a smooth consistency.
Pour the cremeux into a 16 cm spring mould, lined with baking paper on the bottom and cake plastic on the sides.
Cover with film and place it in the freezer overnight.
3 SHEETS OF GELATINE
100 G LEMON JUICE
250 G HEAVY CREAM
SEEDS OF 1 VANILLA POD
30 G PAST. EGG WHITES
60 G PAST. EGG YOLKS
100 G ICING SUGAR
Soak the gelatin leaves in cold water for 10 minutes.
Heat the lemon juice and melt the gelatin therein.
Pour the lemon juice into a bowl, let it cool down to 37 degrees celsius.
Whip the cream and vanilla seed to soft peaks. Do not whip too much, otherwise there can be lumps of whipped cream in the lemon mousse.
Whisk egg whites, yolks and icing sugar light and creamy.
Add 1/3 of the egg cream to the cooled lemon juice and mix them with a rubber spatula.
Pour the lemon mixture into the rest of the egg cream and fold it in without knocking too much air out.
Fold the whipped cream into the lemon cream a little at a time with the spatula.
Pour the lemon mousse in an 18 cm silicone mould, and place it on the freezer for 30 min until it has firmed up a bit.
Remove the liquorice cremeaux from the freezer, demould it and place it in the middle of the lemon mousse, press it down lightly so that the surface is flat and smooth.
Cover with film and put the mould back in the freezer until the mousse is frozen solid, preferably overnight.
150 G BUTTER BISCUITS
75 G MELTED BUTTER
Blend the biscuits to fine crumbs.
Add melted butter and blend it well together. Press it down firmly until you have a firm and even biscuit.
Prepare an 18cm spring mould, by lining it with baking paper on the bottom and cake plastic on the sides.
Press the biscuit into the mould until you have a firm and even biscuit base.
Place it in the fridge.
6 SHEETS OF GELATIN LEAVES
150 G SUGAR
90 G WATER
150 G GLUCOSE SYRUP
100 G CONDENSED MILK
150 G WHITE CHOCOLATE
YELLOW FOOD COLOUR GEL
Soak the gelatin in ice cold water for 10 minutes.
Add sugar, water and glucose syrup to a saucepan and cook until the sugar dissolves.
Take the saucepan off the heat and stir the soaked gelatin (excess water squeezed out) and condensed milk into the mixture.
Chop the white chocolate finely and put it in a bowl. Pour the hot sugar syrup over and stir very carefully with a spatula, while the chocolate melts. Carefully, so that air bubbles do not form in the glaze.
Pour the glaze into a tall glass and add colour.
Slowly put a handheld blender, held at an angle, into the glaze and blend for a couple of minutes. As much as possible, keep the blender still, so that no air enters the glaze.
Let the glaze cool down until it is approx. 35 degrees celsius.
Remove the frozen mousse from the freezer. Gently push it out of the mould.
Place the mousse on a can or tall glass with a baking tray underneath, place a piece of baking paper or cling film on the bottom to catch excess glaze.
Pour the glaze over the frozen cake in calm movements till everything is covered.
Leave the mousse for a couple of minutes, then trim the bottom edge with a sharp knife, so it gets a nice finish.
Gently move the cake with a cake spatula and place it on the biscuits base.
Place the cake in the fridge and let the mousse thaw for a couple of hours, before arranging it on the serving plate.
EDIBLE GOLD DUST
SPRINKLE PEARLS IN DIFFERENT COLOURS
DRAGEE EASTER EGGS
RED WOOD SORREL
Decorate the cake and serve.