One of my best friend’s mentioned recently that she’s a big fan of lemon cakes so what better excuse to start working on a recipe for her birthday! I decided to include a fruit mousse layer to give it a little more depth and raspberry seemed like the obvious choice. But next time I’ll make it with blueberry or blackberry and see how that comes out :).
I used my new Silikomart Trinity mould for this, but it’s not absolutely essential as you could create it with cake rings, following the assembly instructions for the layers here.
Lemon and Raspberry Entremet
Time: 5-6 hours + freezing overnight
- Silikomart Trinity mould which comes with 3 parts:
- Large ring: Ø 20 x H 5.7cm (capacity 1,400ml)
- Small ring: Ø 18.5 x H 4cm (capacity 750ml))
- Insert mould: Ø 16.5 x H 2.4cm (capacity 275ml)
- If you don’t have a mould like this you could just do each element in a cake ring, starting with the genoise at the bottom, and setting each layer before putting the next one on top.
- Cooking thermometer
- Handheld mixer
- Handheld blender
- Lemon curd centre
- Raspberry mousse
- Lemon bavarois
- Genoise sponge
- Mirror glaze
Lemon curd insert
- 2g gelatine leaves
- 40g caster sugar
- 75g lemon juice
- 8g lemon zest
- 50 g caster sugar
- 125g whole eggs (roughly 2.5 eggs)
- 66 g unsalted butter
Soak gelatine in a bowl of water. Next, in a saucepan heat the 40g sugar, lemon juice and zest until it reaches 80°C. Meanwhile, mix your eggs and second lot of sugar (50g) on high speed until you have a pale and fully combined mixture. Pour your hot sugar syrup over the eggs mixing on high speed and then transfer this back into the saucepan. Stir constantly on medium heat until it reaches 82°C. Remove from the heat and pour into a clean bowl, add in your gelatine sheets (excess water removed) and stir in until fully combined.
When the mixture has cooled for 5 minutes add your butter and then mix with a headheld blender until completely smooth. Pour the mix into the insert mould, the smallest of the three moulds (you could add some fresh raspberries to give it an extra pop of flavour) and place in the freezer for 1-2hrs until completely set.
Whilst your lemon curd inset is setting you can start to make your genoise sponge.
- 150g whole eggs
- 150 caster sugar
- 150 plain flour
- 63g unsalted butter melted
Preheat the oven to 190°C and line one 30 x 40cm flat baking trays with a non-stick baking paper.
Make a sabayon by putting the eggs and sugar in a clean bowl and whisking the mix over a bain-marie to 37°C. Remove the bowl from the pan of water and continue to whisk until it reaches the ribbon stage (lift the whisk and the mix should fall back on itself and a trail will be left across the surface that should hold shape for a moment, before sinking back into the mix).
Carefully fold the sifted flour into the sabayon using a spatula. When it is around three quarters folded through, take two large scoops of the sabayon and mix it into the melted butter. Then add the butter mix into the sabayon and fold through until fully incorporated.
Pour the mix onto a lined baking tray, spreading evenly with a palette knife. Bake in a pre-heated oven for 12-15 mins. You will know when it’s done as the sponge will be golden brown and spring back when pressed gently. Leave to cool, you can freeze any of the off cuts for up to a month.
When the curd is nearly set, start making a fruit puree with the following ingredients:
- 250g raspberries
- 25ml water
- 25g caster sugar
- 5ml lemon juice
Blitz raspberries in processer. Bring water and sugar to boil then remove from heat and leave to cool. Poor the warm syrup and lemon juice onto raspberry mix and then pass through a fine sieve. Leave to cool.
To make the mousse:
- 6g gelatine leaves
- 250ml whipping cream
- 175g raspberry puree
- 30g caster sugar
Soak gelatine in a bowl of water. Whisk cream until ribbon stage. Put 75g of puree in saucepan and add sugar heating gently until sugar dissolves. Add gelatine and stir until fully dissolved. Strain and add remaining puree. Fold into the whipped cream. Take the small ring and place it on a plate. Pipe in some of the raspberry mousse, using a spoon to push it up the sides of the mould. Pop out the lemon curd insert from the silicon mould and place it on top of the raspberry mousse. Cover with the remaining mousse and then place in the freezer for 1-2hrs to set.
- 250ml milk
- 1 vanilla pod
- 40g egg yolks
- 40g caster sugar
- 6g gelatine
- 225ml whipping cream
- 5g grated lemon zest
- 50ml lemon juice
About 1.5hrs into the setting time of the raspberry mousse start making your lemon Bavarois. Soak gelatine in a bowl of water for 5 minutes. Whisk the egg yolks and caster sugar for 5 minutes until pale and thick. In a saucepan bring the lemon zest, milk and vanilla to the boil then leave to infuse for 20mins. Strain the zest out of the milk then bring back to a simmer and turn off the heat. Take a little of the milk mix and pour it into the bowl of egg mix and whisk together. Pour all of the mix into the saucepan and heat gently until it reaches 82°C, whisking continuously. When the mixture has reached the right temperature and has thickened take the gelatine (squeeze out any excess liquid) and whisk into the mix. Run the mix through a sieve and leave to cool over some ice.
In a new bowl whisk the whipping cream to ribbon stage and then fold in the cooled mix. Like with the previous instructions, pipe in some of the lemon Bavarois into your large ring, using the spoon to get it up the sides etc. and then demould your raspberry mousse ring and place on top. Cover with lemon bavarois and then pop a ring of genoise sponge on top. Make sure any gaps around the sponge are filled and then pop in the freezer to set overnight or for 4-5 hours.
I made half the quantity of the Lakeland blog’s mirror glaze recipe, colouring half yellow and the other half pink. When it gets to 33°C unmould the cake onto a rack sitting on top of a non-stick tray. Put both colours into one jug, swirling a tiny bit. Then pour the glaze over the cake from the inside to the ouside backward and forward all the way around to cover the entire cake. Leave for 10 mins then transfer to a plate and pop in the fridge to defrost for 7 hours before serving.