Ingredients
Lemon sponge cake (16 cm | 6 inch ring)
flour
275g
9.63oz
1cup
18.43tbsp
leavening agent
5g
0.18oz
0.34tbsp
eggs
150g
5.25oz
0.60cup
10tbsp
sugar
330g
11.55oz
1.32cup
22tbsp
butter
130g
4.55oz
0.52cup
8.71tbsp
kefir
140g
4.73fl oz
lemon zest
1tsp
lemon juice
2tsp
Lemon ganache
lemon juice
50g
1.69fl oz
white chocolate
150g
5.25oz
0.60cup
10tbsp
33% cream
75g
2.54fl oz
Lemon curd
lemon juice
40g
1.35fl oz
egg yolk
1pc
sugar
60g
2.10oz
4tbsp
lemon zest
1tsp
butter
20g
0.70oz
1.34tbsp
Raspberry marmalade (14 cm | 5.5 inch ring)
raspberry puree
30g
1.05oz
2tbsp
sugar
65g
2.28oz
0.26cup
4.36tbsp
agar
5g
0.18oz
0.34tbsp
Cream cheese frosting
cream cheese
800g
28oz
3.20cup
53.60tbsp
powdered sugar
140g
4.90oz
0.56cup
9.38tbsp
cream
100g
3.38fl oz
Method
Lemon sponge cake (d=16cm | 6 inch)
- Prepare a d=16 cm | 6 inches, h=8 cm | 3 inches ring. Preheat the oven to 356F | 180C.
- Combine the dry ingredients - flour and baking powder.
- Put the room temperature butter in the bowl with the sugar and beat until homogeneous at the high speed of the mixer.
- Then add the eggs one at a time, beating well for a minute at high speed.
- Reduce speed to low and place 4 tablespoons of the dry mixture in the bowl. Then add the kefir, juice, and zest and continue adding the dry mixture a spoonful at a time to the batter.
- Once everything is homogeneous, stir with a spatula and place in the mold. Bake for 60-65 minutes on top and bottom heating with convection. After cooling, wrap in clingfilm and place in the fridge for 5 hours.
Lemon ganache
- Heat cream almost until it comes to a boil, pour it over chocolate, wait a couple of minutes, add lemon juice, beat it with a blender until smooth, cover with cling film and leave it in the fridge for 4-5 hours.
Lemon curd
- Combine all the ingredients and heat until boiling on low heat. Let cool and use as a syrup.
Raspberry marmalade (14 cm | 5.5 inch ring)
- Prepare two rings, d=14 cm | 5.5 inches. Mix the raspberry puree with the sugar, heat until boiling, and add the agar. Boil for 3 minutes and pour into rings. Freeze.
Cream cheese frosting
- Combine all ingredients in a mixer bowl and whisk until smooth.
Assembling
- Follow such an assembling order: cake layer-lemon curd-frosting dam-half lemon ganache-raspberry marmalade-cake layer-lemon curd-frosting dam-half lemon ganache-raspberry marmalade-cake layer.
