The second of three cakes I made for my cousin’s 50th birthday party. Lovely fresh and summery lemon buttermilk cake with strawberry, lime and crispy kammerjunker biscuit perfect for a day like today.
LEMON BUTTERMILK MOUSSE CAKE WITH STRAWBERRY AND LIME
140 G FLOUR
50 G SUGAR
½ TSP. BAKING POWDER
SEEDS OF ½ VANILLA POD
½ TSP. GROUND CARDAMOM
60 G MELTED BUTTER
1 EGG YOLKS
1/4 DL BUTTERMILK
Mix flour, sugar, baking powder, vanilla seeds and cardamom in a bowl.
Stir the melted butter well into the mixture.
Add the egg yolk and finally the buttermilk and stir it all together well.
Roll the collected dough out to a thickness of ½ cm and cut out a circle of 15 cm, excess dough can be formed into small walnut sized biscuits.
Place the dough on a baking sheet lined with baking paper.
Chill it for 30 minutes.
Heat the oven up to 180 degrees celsius and bake the biscuit for approx. 20 min. or until it is golden brown.
Let the biscuit cool.
30 G STRAWBERRY JAM
20 G SALTET CARAMEL
Mix jam and caramel together
Spread it on the biscuit base and place it in the freezer.
½ SHEET OF GELATINE
140 G WHITE CHOCOLATE
2 EGG YOLKS
15 G SUGAR
80 G HEAVY CREAM 38%
JUICE AND ZEST OF 1 LIME
Soak the gelatine in cold water, 5-10 min.
Gently melt the chocolate.
Beat egg yolks and sugar together in another bowl.
Heat the cream up to the boiling point and whisk it into the egg yolks.
Return the mixture to the pot and heat it up to 83-85 degrees celsius, while stirring. Remove the pot from the heat and pass the cream through a fine mesh sieve.
Squeeze the water out of the gelatin and melt it in the cream,
Pour the cream over the chocolate and stir it together with a rubber spatula until the cream collects and becomes shiny.
Add buttermilk, lime juice and zest and blend the cream with an immersion blender.
Distribute some of the cremeux in a tourbillion shape so that it is just filled up, save the rest in the refrigerator for another cake.
Lightly tap the mould against the table to remove as many air holes as possible. Cover with film and place it in the freezer until the cremeux is frozen solid.
75 G STRAWBERRIES (FROZEN CAN BE USED)
25 G SUGAR
1 SHEET OF GELATINE
JUICE OF ½ LEMON
75 G. HEAVY CREAM 38%
SEEDS OF 1/2 VANILLA POD
10 G ICING SUGAR
Soak the gelatine in cold water for a minimum of 10 min.
Cook a compote of strawberries, lemon juice and sugar for 5-10 min until the fruit is soft and tender. (If you only use frozen berries, then pour about half of the juice out after cooking, otherwise the mousse will become too soft)
Blend the compote.
Squeeze the water out of the gelatine and melt it in the puree. Pour the mixture into a hallow bowl and place it the fridge until the puree is just a bit cooler than your little finger.
Cut the vanilla pod in half lengthwise and scrape the seeds out with a knife.
Whisk cream, vanilla seeds and icing sugar to soft peaks.
Gently fold the whipped cream into the puree without knocking too much air out of the mousse.
Spread the mousse in a 12 cm round silicone mould, cover it with film and place it in the freezer until the mousse is frozen.
LEMON BUTTERMILK MOUSSE:
5 SHEETS OF GELATINE
40 G LIME JUICE
80 G ICING SUGAR
SEEDS OF 1 VANILLA POD
250 G HEAVY CREAM 38 %
250 G BUTTERMILK
Soal the gelatine in cold water for a minimum of 10 min.
Heat the lime juice up to the boiling point.
Squeeze the water out of the gelatine and melt it in the lime juice. Pour the mixture into a shallow bowl and place it in the fridge until the juice is just a bit cooler than your little finger.
Mix the lime juice with the buttermilk.
Cut the vanilla pod in half lengthwisr and scrape out the seeds with a knife.
Whip cream, vanilla seeds and icing sugar to soft peaks.
Gently fold the cream into the buttermilk.
Pour the rather liquid mousse into an 18 cm round silicone mould, cover with film and place it in the freezer for 30 minutes so that it can set down a bit.
Remove the mousses from the freezer, push the strawberry mousse out of the mold and press it gently into the cold buttermilk mouse.
Place the kammerjunker buscuit on top and press down again until the surface is flush and level.
MIRROR GLAZE :
6 SHEETS GELATINE
150 G WHITE CHOCOLATE
100 G HEAVY CREAM 38%
50 G WATER
150 G SUGAR
150 G GLUKOSE SYRUP
NAVY BLUE AND WHITE FOOD COLORING GELS
Soak the gelatine in cold water, 5-10 min.
Finely chop the chocolate and put it in a pouring jug.
Put cream, water, sugar and glucose syrup in a pot and heat it to the boiling point.
Remove the pot from the heat and squeeze the water out of the gelatine and melt it in the hot liquid.
Pour the cream over the chocolate and slowly slide an immersion blender down into the glass to avoid air bubbles as much as possible, then blend.
Cover the surface with film and allow the glaze to cool to approx. 40 degrees celsius.
Divide the glaze between two separate cups and dye them with their own food colour.
Alternately pour the two glazes back into the first jug (washed and dried), 4-5 times.
Push the frozen cake out of the mould and place it on a can, with a dish lined with film below.
Pour the glaze over in steady motions until you have the desired pattern.
Let the cake sit for a few minutes so that the glaze can set a bit and gently cut along the bottom of the cake to remove the drips.
Carefully move the cake over to a serving dish with two long spatulas.
Gently push the lime cremeux out of the tourbillion and place on the center of the cake.
Place it in the refrigerator and let it thaw.
OPALYS VALRHONA CRUNCH PEARLS
RED WOOD SORREL
Decorate the cake and serve.