Lemon souffle cake with berry curd
12 servings
240 minutes
Lemon soufflé cake with berry curd is a refined combination of airy soufflé with rich citrus notes and berry curd adding a sweet tang. This dessert draws from European pastry traditions where balance of flavors and textures is valued. The lemon soufflé gives the cake lightness, while the velvety berry cream enriches it with freshness and depth. A crispy ricotta crust creates a wonderful base, and pistachios and fresh berries complete the composition, adding nutty undertones and freshness. It's the perfect treat for special occasions or simply to enjoy a delicate flavor that leaves a bright aftertaste.
1
Dough: rub 150 g of cold butter with 200 g of flour until crumbly, add 250 g of ricotta, 50 g of sugar, and vanilla. The dough will be tender and fragrant. It should not stick to your hands. If the dough is too soft, add more flour. Wrap in plastic wrap and refrigerate for at least an hour. Grease the pan with butter and sprinkle with flour (I used a 26 cm diameter springform pan). Spread the dough, forming edges, in an even layer. Make holes with a fork, place baking paper on top, and add beans. Bake until done in a preheated oven at 170–180 degrees (about 25 minutes). Then remove the paper with beans and bake for another 10–15 minutes until lightly golden. Cool in the pan on a damp towel.
- Butter: 200 g
- Wheat flour: 200 g
- Ricotta cheese: 250 g
- Sugar: 150 g
- Vanilla: pinch
- Butter: 200 g
2
Berry curd: pour the juice from thawed berries into a pot (I had raspberries, blueberries, and black currants). Blend the berries into a puree and strain the juice through a sieve. Add the juice of 1 lemon. Whisk 2 eggs and 2 yolks with 80-100 g of sugar until smooth and add to the juice. Mix in cornstarch. Strain through a sieve into the pot. Place on low heat and cook until thickened while stirring constantly. Remove from heat, transfer to a glass bowl, and cover with plastic wrap so it touches the cream. Cool for about 40 minutes at room temperature and then refrigerate. If you're unsure of your skills, it's better to cook the curd in a water bath.
- Frozen berries: 500 g
- Lemon: 3 pieces
- Chicken egg: 7 pieces
- Sugar: 150 g
- Potato starch: 2 teaspoons
3
Lemon soufflé: soak gelatin in 2 tablespoons of cold water. Separate the yolks of 3 eggs from the whites. Grate the zest of 2 lemons and squeeze their juice. Dissolve 100 g of powdered sugar in 2 tablespoons of water and boil the syrup over low heat until it reaches a 'soft ball' stage. Boil the lemon juice and let it cool slightly, then dissolve the gelatin in it. Whisk the yolks with the zest and gradually pour in the syrup while continuing to whisk until the mixture is thick and light. Gradually add the gelatin dissolved in lemon juice. Prepare a second portion of syrup in the same way. Whisk the egg whites, gradually adding the syrup until stiff peaks form. Whip the cream until moderately thick, then add the yolks. Gently fold in the whipped egg whites with a wooden or plastic spoon. Chill in the refrigerator for an hour.
- Gelatin: 3 teaspoons
- Chicken egg: 7 pieces
- Lemon: 3 pieces
- Powdered sugar: 200 g
- Heavy cream: 250 ml
4
Chop the pistachios in a blender (so they don't turn into flour). Check if the cake easily separates from the edges; if needed, detach it but then put the edge of the mold back on. Spread a layer of curd evenly on the bottom of the cake. I didn't use all of it; I had about a third left. If the curd is cold and thick enough, immediately spread the soufflé on top; if not, cool it in the fridge as needed. Spread lemon soufflé on top and place in the fridge for 1.5–2 hours. Transfer to a plate and trim any uneven edges of the cake. Decorate with fresh berries, chopped pistachios, and mint leaves.
- Green pistachios: 120 g
- Fresh mint: 1 bunch
- Blueberry: 150 g
- Raspberry: 150 g