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WAINA LEMON CAKE

An original recipe by David Briand, L'École Valrhona Pastry Chef

Category: Cakes and Tarts

Difficulty: Medium

INGREDIENTS

Calculated to make 24 Cakes

Limoncello Lemon Cake
36 g lemon zest
930 g sugar
720 g eggs
405 g heavy cream
6 g salt
720 g bread flour
13 g baking powder
600 g candied lemon paste
210 g limoncello 30%
225 g clarified butter

Lemon Syrup
250 g water
250 g sugar
250 g lemon juice
70 g limoncello

Lemon Ganache
180 g sugar
30 g honey
60 g water
300 g whole lemon pulp
192 g WAINA 35% Chocolate
60 g butter

WAINA Glaze
284 g WAINA 35% Chocolate
300 g crème fraiche
300 g cream
60 g egg yolks
120 g eggs
50 g water
14 g gelatin sheets

Lemon Marshmallow
23 g gelatin powder
60 g lemon juice
90 g honey
250 g sugar
64 g lemon juice
125 g honey

INSTRUCTIONS

Limoncello Lemon Cake

Zest the lemons over the sugar.
Mix, then add the eggs, cream and salt.
Sift the baking powder into the flour, then sift this into the egg and lemon zest mixture.
Mix the candied lemon paste and limoncello, then incorporate them into your flour and egg mixture.
Complete the mixture with the clarified butter.

Lemon Syrup

Bring the water, sugar and lemon juice to the boil.
Once the syrup has cooled, add the limoncello.

Lemon Ganache

Heat the sugar, honey and water to 365°F (185°C).
Deglaze this light-colored caramel with the lemon pulp.
Heat again to 215°F (103°C), then stop and leave to cool to 105-120°F (45-50°C).
Gradually pour over the melted chocolate, then mix with an immersion blender as soon as possible to create a perfect emulsion.
At 95°F (35°C), add the butter and mix with an immersion blender.

WAINA Glaze

Soak the gelatin sheets in cold water to bloom.
Melt the WAINA 35% Chocolate and set aside.
Whip the cream and crème fraiche to obtain a soft consistency.
Warm the egg yolks and eggs to 160°F (71°C) over a double boiler with the bloomed gelatin.
Whip the eggs until they triple in volume then fold in the chocolate followed by the cream and crème fraiche mixture, and gently stir until incorporated.

Lemon Marshmallow

Mix the gelatin powder with the first portion of lemon juice.
Heat the smaller portion of honey with the sugar and the second portion of lemon juice to 230°F (110°C).
In the bowl of a stand mixer, pour the cooked syrup over the remaining honey.
Melt the gelatin in the microwave, then pour it over the hot sugar mixture. Whisk until a ribbon forms.
At 95-104°C (35-40°F) pour the mixture into a silpat-lined baking sheet. Smooth. Store in a dry place.

ASSEMBLY & FINISHING

Make the cake batter, then pour 160g into a greased rectangular pan.
Bake at 320°F (160°C) for 25 to 30 minutes.
Make the syrup then brush approx. 30g onto each cake, before freezing them. Make the ganache and leave it to set.
Apply approx. 30g of ganache to the top of the cake using a spatula to give it a textured look, then freeze.
Make the glaze, then dip the cakes in it so that the ganache is covered. Sprinkle on some OPALYS 33% CRUNCHY PEARLS before the glaze sets.
Finish by sticking on marshmallow cubes which you have rolled in yellow-colored sugar, along with some chocolate decorations.

WAINA LEMON CAKE

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