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WAINA LEMON CAKE

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 fraîche
300 g heavy 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 fraîche 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 fraîche 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.