INFINITY Lemon cake with strawberry mousse

Step-by-step cooking

1. Step 1:

   

   SPONGE CAKE Soak the gelatin.

2. Step 2:

   

   Sponge cake mat 32 by 32 cm. Turn on the oven and preheat it to 200°-210° degrees.

3. Step 3:

   

   Beat the whites with a pinch of salt to a fluffy foam. Add sugar and beat for one minute to dissolve the sugar.

4. Step 4:

   

   Beat almond flour with powdered sugar and eggs.

5. Step 5:

   

   Mix everything with flour, gently introduce the whipped whites. Add the melted butter.

6. Step 6:

   

   Pour on the mat.

7. Step 7:

   

   Bake for 10 minutes.

8. Step 8:

   

   Cut out three round biscuits 16 cm in diameter.

9. Step 9:

   

   FOR CREAM Heat the cream with lemon zest and leave for half an hour. Mix sugar, starch, egg yolks and strain the cream there.

10. Step 10:

    

    Bring to a boil and boil, stirring, for half a minute. Mix with the lemon pulp crushed in puree.

12. Step 11:

    

    Cool to room temperature and combine with mascarpone. Add vanilla to the same place. Refrigerate for two hours.

13. Step 12:

    

    Put half of the cream on one biscuit, flatten, cover with the second.

14. Step 13:

    

    Lay out the second half of the cream, smooth it out, and cover with the third. Wrap in plastic wrap and put in the freezer.

15. Step 14:

    

    FOR MOUSSE

16. Step 15:

    

    Heat strawberry puree and mix with swollen gelatin and melted chocolate.

17. Step 16:

    

    Cool to room temperature. Beat the cooled cream and combine with berry puree.

18. Step 17:

    

    ASSEMBLY Wrap the ring 18 cm with cling film. Pour mousse into it. In the mousse, lower the frozen middle.

19. Step 18:

    

    Cover with plastic wrap and refrigerate for at least 5-6 hours.

20. Step 19:

    

    Get the frozen cake out of the ring.

21. Step 20:

    

    Cover with mirror glaze.