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Vanilla Lemon Cake

Vanilla Lemon Cake

This vanilla lemon cake is part of the new cake trend, but it doesn't lack flavor. Combining vanilla and lemon with a buttery pate sucree, this cake is a delight for the taste buds, not just the eye.
Servings :10 servings
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Prep Time 2 hours
Cook Time 1 hour
Resting time 3 hours
Total Time 6 hours

Ingredients
  

Pate sucree:

  • 135 g cold butter (cubed)
  • 70 g powdered sugar
  • 30 g almond flour
  • 1 g salt
  • 220 g all-purpose flour
  • 50 g egg

Vanilla chantilly:

  • 380 g heavy cream
  • 1 vanilla pod (split in half lengthwise)
  • 3 g gelatin + 18g water
  • 120 g white chocolate
  • 5 g vanilla extract

Lemon vanilla gel:

  • 50 g water
  • 50 g white sugar
  • 80 g lemon juice
  • 1 vanilla pod (split in half lengthwise)
  • 2 g lemon peel (grated)
  • 2 g agar agar

Decor: edible flowers, chocolate

Instructions
 

Pate sucree:

  • Combine the dry ingredients in the bowl of your mixer.
  • Mix with the paddle attachment until the mixture looks sandy.
  • Add the egg and mix just until it starts to come together in a ball.
  • Wrap in foil and place in the fridge for at least 4 hours.
  • Once chilled, take out and roll the dough at 2-3mm thickness. Cut out your desired shapes - discs i my case, but you can use number or letter cutters or patterns as well.
  • Freeze the discs of dough for 20 minutes then bake in the preheated oven at 160C for 15-20 minutes. I prefer baking between two perforated silicone sheets. The final discs should have an intense golden brown color.
  • Cool down.

Vanilla chantilly:

  • Bloom the gelatin.
  • Heat up the cream with the vanilla pod. Cover with foil and infuse for 20 minutes.
  • Remove the vanilla pod and heat up again.
  • Add the gelatin then pour over the chocolate.
  • Blend well, adding the vanilla extract at the end.
  • Cover with foil and chill in the fridge for at least 8 hours.

Lemon vanilla gel:

  • Combine all the ingredients in a pot and bring to a boil. Cook for 2 minutes.
  • Cover with foil and cool down in the fridge for at least 2 hours.

To assemble the cake:

  • Mix the gel with a whisk until creamy and place in a piping bag.
  • Whip the chantilly until stiff and place in a piping bag fitted with a round 15mm nozzle.
  • Carefully start building up your cake, starting with a layer of pate sucree, dollops of chantilly and drops of lemon gel and so on.
  • Keep in the fridge 2 hours before serving.
  • Enjoy!