Lemon Mousse Cake with Cassis

Class 18: Recipes for Cassis Insert, Ribbon Sponge, Biscuit Joconde, Dacquoise, Lemon Mousse, and Cassis Tarte Glaze. Assembly of Lemon Mousse Cake with Cassis.

Cassis Insert
6.6 oz Fruit Puree
2 oz Sugar
¼ oz Sheet Gelatin

Preparing Cassis Insert
-Bloom the gelatin.
-Heat the puree and sugar to just under a boil.

-Add the gelatin.

-Pour into 6” plastic lined cake pan and let set in freezer.

Ribbon Sponge
7 oz Butter
7 oz 10 X
7 oz Egg Whites
7 ¾ oz Cake Flour
Food Coloring

Preparing Ribbon Sponge
-This is a way to incorporate colors into the final product.
-Cream the butter. You want it soft with no lumps; let it cream for a couple of minutes.
-Sift the powdered sugar and cake flour. Add the drys to the butter and scrape the bowl.

-Stream in the egg whites. Just a little at first to bring it together, then more and more.

-Move it up to speed 2 and cream until it’s smooth.

-Use a silpat and half sheet pan.
-Fold food colors into a little bit of the batter. Use it to paint the background. This is what will face the guest.

-Spread it with a spatula to create a design. Scrape along the top to make a marble affect using a large offset spatula.

-Freeze it so when the Joconde sponge is spread on top it wont move and will bake into the cake.

Biscuit Joconde
3.5 oz Almond Flour
3 oz 10 X
1 oz Cake Flour
4.75 oz Eggs
2.5 tsp Sugar
1.25 oz Butter
3.25 oz Egg Whites

Preparing the Biscuit Joconde
-Sift the dry ingredients.

-It is not a very thick sponge so it is important that it is foamed properly and you build good structure. It is probably about ¼” thick.
-Have the dry ingredients in a bowl at speed 1. Stream in the eggs. Scrape the bowl well.

-Once it is combined move it up to speed 2 and beat for 2 minutes. This is lightening the batter. It will get lighter in color and density.

-Have the whites ready in another mixing bowl. When they are foamy, sprinkle in the sugar. Whip the whites to stiff peaks.
-Fold the whites in 1/3rds; it doesn’t have to be completely blended before adding more whites.

-Have the marble ribbon ready on the ½ sheet pan.
-Add the melted butter along the edge and fold quickly but gently.
-Pour batter onto the silpat in the pan.
-Spread with large offset. Run your thumb along the edges to clean the pan.

-Bake at 400 degrees in the deck oven.
-You are looking for a little color and it will spring back lightly to the touch, about 15 minutes.

2.6 oz Almond Flour
2.6 oz Powdered Sugar
3.25 oz Egg Whites
1 oz Sugar

Preparing Dacquoise
-Begin by foaming egg whites and sprinkle in the sugar. Whip them to stiff peaks.
-Sift the dry ingredients.

-Fold the drys in 2 stages.
-Have piping bag ready with large round tip. Fill bag and pipe a 7” round traced onto parchment.

-The nut fat will break down the whites so it is important to make them stiff peaks.
-Bake at 300 degrees in the deck oven until dry throughout and crisp.

Un-molding Cassis insert
-Pull the plastic away gently and use a small offset spatula if the sides are sticking.

-Put it back in the freezer on a piece of parchment on a cake board.

Assembling Ribbon/ Décor Sponge
-Clean the edges with a knife or small offset to release from the pan.

-Line a cake ring with acetate and place on a cake board.
-Sprinkle sugar on top of the sponge, with parchment on top, flip it over.
-Cut off the edges making a clean finish on the cake.
-You want the sponge ½” shorter than the top of the cake ring. So the panels of sponge should be 1 ¾”. Measure with a ruler and cut into slices.

-Line the inside of the cake ring with the first slice. It should be very tight against the edge. Cut the second piece to patch, this will be the back of the cake.

-You need a very snug fit so no mousse gets through.
-Using the small offset spatula, slide in the edge. Cut the dacquoise down to size so it can fit inside the cake ring, inside the sponge as well. My dacquoise cracked in half when putting it in; there has to be a better way to get it in without breaking.

-Wrap the whole ring in plastic wrap so it doesn’t dry out while preparing the lemon mousse.
Lemon Mousse
1.8 oz Lemon Juice
3.125 oz Sugar
2.25 oz Yolks
1.75 oz Butter
1 zest Lemon
6.8 oz Heavy Cream
Preparing the Lemon Mousse and Assembling Cake
-Whisk the yolks.
-Bring ½ the sugar and the lemon juice to a boil.
-Temper the juice into the eggs and then bring the mixture back into the pot.

-Add the second half of sugar and whisk.
-It is a small amount of product so you don’t want it on a very high heat. 9-13 is good on the induction burner.
-Bring the mixture barely to a boil. A hard boil will scramble the eggs.
-Pour it into a mixing bowl and whip to chill and lighten it. It will begin to look like mayonnaise.

-The cream should be in the cooler. Whip it to soft peaks by hand.
-The butter should be very soft. Fold the butter and zest into the whipped eggs.

-Fold in the whipped cream with a spatula. 1/3 then 2/3.

-The zest gives texture and flavor.
-Pour ½ in the cake ring and smooth the top. Center the fruit insert on top.
-Add the rest of the mousse and spread evenly to just below the top of the sponge.

-Chill in freezer.
Cassis Glaze
2.125 oz Fruit Puree
2.125 oz Simple Syrup
.25 oz Sheet Gelatin
Preparing Cassis Fruit Glaze and Finishing Cake
-Warm fruit puree and simple syrup just enough to melt the gelatin.
-Add the gelatin and stir.
-Pour over top of the tarte, just to the top of the sponge. Be sure the glaze is not too warm or else it will melt the not solid mousse below it. Let set up properly back in the freezer.

-Un-mold the sponge by pulling the cake ring up and off. Since there is no mousse touching the ring, it should come off fairly easily.

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