INFINITY Lemon cake with strawberry mousse

Name: INFINITY Lemon cake with strawberry mousse
Total time: 1 d
Yield: 12
Ingredients: 70 g Almond flour; 70 g Powdered sugar; 40 g Wheat flour; 2 Eggs; 2 Egg whites; 20 g Butter; 200 g Mascarpone; 100 g Heavy cream; 50 g Lemons; 30 g Sugar; 2 Egg yolks; 1 teaspoon Starch; 1 teaspoon Vanilla; 1 tablespoon; 240 g Heavy cream; 300 g Strawberry; 120 g White chocolate; 12 g; 60 ml

Who will remain indifferent looking at such a long candy? Lemon cake made from Gioconda sponge cake with strawberry mousse is something very unusual, thanks to its internal content and, of course, the original Infinity form. I make 3 snakes - they are equal in volume to a ring 18 cm in diameter and 6 cm in height. I present the recipe for this ring, since the Infinity shape is rarely found in anyone.

59

2704

Elena Barnes

Author of the recipe

INFINITY Lemon cake with strawberry mousse

Calories

352Kcal

Protein

7gram

Fat

26gram

Carbs

21gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

70g

70g

40g

2

2

20g

200g

100g

50g

30g

2

1teaspoon

1teaspoon

1tablespoon

Heavy cream

240g

Strawberry

300g

White chocolate

120g

12g

60ml

Step-by-step preparation

Cooking time: 1 day

STEP 1
BISCUIT Soak the gelatin.
STEP 2
Biscuit mat 32 by 32 cm. Turn on the oven and preheat it to 200°-210° degrees.
STEP 3
Beat the whites with a pinch of salt until fluffy. Add sugar and beat for one minute until the sugar dissolves.
STEP 4
Beat almond flour with powdered sugar and eggs.
STEP 5
Mix everything with flour, carefully fold in the beaten egg whites. Add melted butter.
STEP 6
Pour onto the mat.
STEP 7
Bake for 10 minutes.
STEP 8
Cut out three round biscuits 16 cm in diameter.
STEP 9
FOR THE CREAM Heat the cream with lemon zest and leave for half an hour. Mix sugar, starch, yolks and strain the cream there.
STEP 10
Bring to a boil and cook, stirring, for half a minute. Mix with crushed lemon pulp.
STEP 11
Cool to room temperature and combine with mascarpone. Add vanilla. Cool in the refrigerator for two hours.
STEP 12
Place half the cream on one sponge cake, smooth it out, cover with the second one.
STEP 13
Place the second half of the cream, level it, and cover with the third. Wrap in cling film and put in the freezer.
STEP 14
FOR MUSSE
STEP 15
Heat strawberry puree and mix with swollen gelatin and melted chocolate.
STEP 16
Cool to room temperature. Whip the chilled cream and combine with berry puree.
STEP 17
ASSEMBLY Cover the ring with 18 cm of cling film. Pour the mousse into it. Dip the frozen center into the mousse.
STEP 18
Cover with cling film and refrigerate for at least 5-6 hours.
STEP 19
Remove the frozen cake from the ring.
STEP 20
Cover with mirror glaze.