Lemon cake – with Amalfi lemon, ginger and lemon thyme
Lemon cake
- 90 g protein
- 165 g Butter
- 165 g sugar plus 10 g
- 60 g egg yolk
- Juice and zest of 2 lemons
- 30 g vegetable oil
- 165 g flour
- 10 g baking powder
- 100 ml lemon juice
- Silicone baking mold
- 50 g cocoa butter
- 150g white chocolate
- 40 g roasted, chopped almonds
- 1 sheet of gelatin
- ½ vanilla bean
- 270 g Stage
- 3 g salt
- 5 g lemon thyme sprigs
- 145g white chocolate
- 5 g Trimoline (invert sugar; alternatively rapeseed honey)
- Beat the egg whites until stiff peaks form. Cream the butter until fluffy, gradually adding the sugar (165 g). Gradually add the egg yolks, lemon juice and zest, and vegetable oil.
- Mix the flour with the baking powder, sift it onto the butter-egg yolk mixture and stir it in. Finally, fold in the beaten egg whites.
- Grease the silicone molds and fill them halfway with batter. Bake the cakes in the oven at 180°C for about 20 minutes, until golden brown, and let them cool.
- Pierce the cakes with a long wooden skewer. Dissolve 10 grams of sugar in 100 ml of lemon juice and warm it so the cakes are soaked. Freeze briefly so the coating adheres better.
- Melt the cocoa butter together with the chocolate. Add the nuts and coat the small, partially frozen cakes with the mixture.
- Soak the gelatin in cold water. Scrape the seeds from the vanilla bean. Bring the cream to a boil with the vanilla and salt. Wash the lemon thyme, shake dry, strip off the leaves, and add them to the cream. Cover and let steep for 15 minutes. Reheat and pour over the chocolate and squeezed-out gelatin. Add the sugar. Emulsify with an immersion blender and let cool for 24 hours. Top with a little lemon zest and edible flowers.
This recipe for lemon cakes with Amalfi lemon, lemon thyme and ginger comes from top pastry chef Marco D'Andrea of The Fontenay in Hamburg.
Lemon cake
- 90 g
protein
- 165 g
Butter
- 165 g
Sugar plus 10 g
- 60 g
- 30 g
vegetable oil
- 165 g
Flour
- 10 g
baking powder
- 100 ml
coating
- 50 g
cocoa butter
- 150 g
- 40 g
Gelatine
vanilla pod
- 270 g
Scene
- 3 g
Salt
- 5 g
Lemon thyme sprigs
- 145 g
- 5 g
10-12 small cakes
Beat the egg whites until stiff peaks form. Cream the butter until fluffy, gradually adding the sugar (165 g). Add the egg yolks one at a time.
and then add lemon juice and zest, and the vegetable oil.
Grease the silicone molds and fill them halfway with batter. Bake the cakes in the oven at 180°C for approximately 20 minutes.
Pierce the cakes with a long wooden skewer. Dissolve 10 grams of sugar in 100 ml of lemon juice.
Warm the mixture so the small cakes are soaked. Freeze briefly so the coating adheres better.
Melt the cocoa butter together with the chocolate. Add the nuts and the small frozen ones.
Cover the cake with it.
Soak the gelatin in cold water. Scrape the seeds from the vanilla pod. Bring the cream to a boil with the vanilla and salt. Wash the lemon thyme, shake dry, strip off the leaves and add them to the cream, cover, and let steep for 15 minutes. Reheat and pour over the chocolate and squeezed-out gelatin. Add the sugar.
Add. Emulsify with an immersion blender and let cool for 24 hours. Top with a little lemon zest and edible flowers.