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Lemon Buttermilk Mousse Cake

Lemon buttermilk soup in cake form.
The light, tangy and fresh taste of the soup encased in a ring of striped sponge with liquorice syrup, fresh strawberries and kammerjunker biscuits. The summer may lacking in the weather department, but with this cake you can get the taste whenever you want.

LEMON BUTTERMILK MOUSSE CAKE
8-10 SERVINGS.

MOUSSE:
5 SHEETS GELATINE
60 G LEMON JUICE
80 G ICING SUGAR
SEEDS OF 1 VANILLA POD
250 G HEAVY CREAM 38%
300 G BUTTERMILK

Start with the mousse so that it can reach itself before use.

Soak the gelatine in cold water for a minimum of 10 min.

Heat the lemon juice up to the boiling point.

Squeeze the water out of the gelatine and melt it in the lemon juice. Pour the mixture into a bowl and let the juice cool down to just a bit cooler than your little finger.

Cut the vanilla pod lenghtwise and scrape the seeds out with a kniyfe.

Whisk then cream, vanilla seeds and icing sugar to soft peaks.

Pour the buttermilk into the whipped cream and gently fold it in

Finally, add the lemon gelatine in a thin stream while gently stirring with a rubber spatula.

Fill a piping bag with the mousse and place it in the fridge, while you bake the sponge.

SPONGE:
4 L EGGS
120 G SUGAR
60 G FLOUR
60 G POTATO STARCH
½ TSP. BAKING POWDER
½ TSP. GREEN FOOD COLOUR GEL

Whisk eggs and sugar for 10 min at high speed, this is easiest in a stand mixer, to a thick and airy cream.

Heat the oven to 180 degrees celsius.

Line a large baking sheet with baking paper.

Weigh the eggs and divide it into two equal parts two different bowls.

Make two bowls with 30 g potato starch, 30 g flour and 1/4 tsp. baking powder in each.

Take a few teaspoons. of the egg mixture from the bowl and place it in a separate bowl. Mix it with the colour, so they are well mixed together without lumps of colour.

Return the colored mixture to the larger portion of eggs and gently mix the two. Then sift the flour mixture into. Avoid knocking too much air out of the batter.

Sift the other flour mixture into the second bowl of egg mixture, without colour and gently fold them together.

Put the two batters in each their own piping bag and pipe patterns onto a baking sheet lined with baking paper.

Bake the sponge in the oven for 8-10 minutes. it must spring back when you lightly press down on the middle of the sponge.

Remove the sponge form the oven, sprinkle it with sugar, put a new piece of baking paper and a clean tea towel on top and flip the sponge over. Remove the baking sheet and let the sponge cool completely.

You can remove the baking paper easily by tearing strips off, to prevent holes being torn in the sponge.

Cut an edge for the cake, 4 cm high and approx. 54 cm in total, and two circles of approx. 16cm in dia.

ASSEMBLY:

Line a 18 cm. spring mould, with baking paper in the bottom and the sides with a washed and cut plastic carton. (It okay if it goes high above the edges of the mould and can be reused for future cakes.)

Place the 3,5 x 54 cm pieces of chocolate sponge close to the sides of the mould, cut a bit off the ends if necessary to make it fit.

Place the first 16 cm base in the mould and brush with a few tsp. salty liquorice syrup.

Remove the mousse from the refrigerator and pipe a layer on top of the first sponge.

Place the second sponge on top and press down slightly to seal it.

Pipe the rest of the mousse on top, it will reach over the edge of the cake, so it is important that the sponge is close to the sides of the mould.

Smooth out the top of the mousse and chill the cake until it is completely set, preferably overnight.

DECORATION:
FRESH STRAWBERRIES
KAMMERJUNKER
2 TSK. RASPBERRY JAM MIXED WITH A LITTLE WATER AND WARMED UP.

Wash and cut strawberries into quarters and halves.

Brush the strawberries with the jam, it seals the berries and they do not dry out so easily.

Wash the edible flowers.

Decorate the cake with the strawberries, kammerjunkers and flowers.

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