Lemon Poppy Seed Cake With Meyer Lemon Mousse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The cake base is a straightforward lemon poppy seed cake jazzed up with Meyer lemon zest and juice. I have also added more berries to the original recipe froma ablog of Tartelette. Ingredients:
for the cake |
1 1/2 cups (185gr) all purpose flour |
1 cup (200gr) sugar |
1 tablespoon (14gr) baking powder |
1/4 (1.5gr) teaspoon salt |
1/2 cup egg whites (about 3-4) |
3/4 (175ml) cup milk |
1/4 cup (62.5ml) lemon juice |
grated zest of one lemon |
1 -2 tablespoon (9gr) poppy seeds |
1 stick (113gr) butter, melted |
for the mousse |
1 1/2 teaspoons (3 sheets) gelatin |
2 tablespoons (30ml) cold water |
1 1/4 (310ml) whole milk |
1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk) |
3 large egg yolks |
1/4 cup (50 grams)sugar |
1/4 cup (40 gr)cornstarch |
1/3 cup (62.5ml) lemon juice |
2 tablespoons lemon zest |
1 cup (250ml) heavy cream |
Directions:
1. Preheat oven to 300F. In a bowl, combine all the dry ingredients for the cake. Set aside. In a separate bowl combine the egg whites and the milk. Make a well in the center of the flour mix and slowly add in the egg white mixture while stirring with a whisk. Add in the poppy seeds and the melted butter. Mix with a whisk until smooth.
2. I used a spring form cake pan for this but it can also be made as seperate tarts using a sheet pan and cutting out after baking. lightly spray with cooking spray and pour in the batter. Bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let cool
3. Soaking syrup:
4. In a small saucepan set over low heat dissolve 1/4 cup lemon in 1/4 cup of water with a couple of tablespoons of sugar. Let cool to room temperature and brush the cake with the syrup.
5. Strawberries And Blackberries
6. 1 to 2 cups berries
7. Quickly wash theberries, pat them dry and slice into 1/8 inch to a 1/4 inch thick slices and line the cake ring with them. Set aside.
8. mousse
9. In a ramekin, sprinkle the gelatin over the water and let stand until you prepare the cream. In a medium bowl, whisk the sugar and egg yolks together, add the cornstarch mixing until you get a smooth paste. Set aside.
10. Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens). Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until thick, stirring constantly. Add the lemon juice and zest, cook another 30 seconds and remove from the heat. Immediately add in the gelatin and stir until completely dissolved. Place a piece of plastic wrap on the surface of the cream so that it does not develop a skin as it cools to room temperature.
11. Whip the heavy cream until stiff peaks form and gently fold it into the pastry cream. Pipe or spoon the mousse immediately in the cake pan, level the top with an offset spatula and refrigerate.
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