These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze.
Ingredients
For Lemon Curd:
▢1 teaspoon Meyer lemon zest, from 1 lemon (save the rest of the zest for the mousse layer later)
▢⅓ cup / 80 g Meyer lemon juice, from about 3 lemons
▢¼ cup / 50 g granulated sugar
▢1 ½ teaspoons / 3 g cornstarch
▢1 tablespoon water
▢¾ sheet leaf gelatin*
▢2 tablespoons / 28 g salted butter, cut into small cubes
▢yellow food coloring, optional
For Pistachio Dacquoise:
▢1 ¾ oz / 50 g raw shelled pistachios
▢1 ¾ oz / 50 g pistachio flour or almond flour
▢½ cup / 50 g powdered sugar, plus more for dusting
▢pinch salt
▢2 large / 65 g egg whites
▢¼ cup / 50 g granulated sugar
▢¼ teaspoon pistachio extract, optional
▢1 tablespoon chopped pistachios, for sprinkling
For Mousse:
▢2 sheets leaf gelatin
▢4 large egg yolks, at room temperature
▢¼ cup / 50 g granulated sugar
▢6 tablespoons / 90 g heavy cream
▢6 tablespoons / 90 g whole milk
▢1 tablespoon Meyer lemon zest, from 2 large lemons
▢½ teaspoon vanilla paste or extract
▢1 cup / 238 g heavy cream
For Mirror Glaze:
▢6 sheets leaf gelatin
▢1 cup / 200 g granulated sugar
▢⅔ cup / 226 g corn syrup or glucose syrup
▢½ cup / 118 g water
▢½ cup / 163 g sweetened condensed milk
▢7 ounces / 200 g good quality white chocolate, finely chopped
▢food coloring, as desired
▢chopped pistachios, for garnish
Instructions
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