Lemon Curd Souffle Cake
12 servings
150 minutes
Lemon curd and soufflé cake is a true work of art in the dessert world. Its delicate layers soaked in fragrant lemon curd provide a delightful balance of sweetness and refreshing tartness. The lemon soufflé adds a special lightness, creating a texture reminiscent of a cloud. This cake combines the elegance of European cuisine with the brightness of citrus notes, making it an ideal choice for festive occasions and cozy family evenings. The finishing chocolate glaze adds an exquisite touch, highlighting the tenderness of each layer. Such a dessert not only pleases the eye but also offers true enjoyment to everyone who tries it.
1
The number of ingredients is indicated for 2 large cakes, each of which is cut in half after cooling. In the end, we will have 4 small cakes. For one cake: take 4 eggs. Separate the whites from the yolks, beat the whites separately until stiff peaks form, add sugar (half of 150 grams).
- Chicken egg: 13 pieces
- Sugar: 450 g
2
Beat the yolks separately with the remaining sugar and mix with the egg whites. Mix 150 g of flour with 50 g of starch and add half a teaspoon of baking soda. Add this mixture to the egg mass and stir gently. Grease a baking pan (I used a springform pan) with oil and pour in the prepared batter. Place it in a preheated oven at 170 degrees and bake for 20 minutes. Remove the cake from the pan. Let it cool and cut it in half. Prepare the second cake using the same method.
- Chicken egg: 13 pieces
- Sugar: 450 g
- Wheat flour: 300 g
- Potato starch: 150 g
- Soda: 1 teaspoon
3
Lemon curd. Add lemon juice (100 ml), zest (1 tablespoon), and sugar (50 g) to a saucepan and bring to a boil. Carefully whisk 3 eggs and gradually add to the lemon juice. Reduce heat and, stirring continuously, bring to a boil. Cook for about 5 minutes, stirring constantly, until thickened. Remove from heat. Pour into a deep container. Cover with something to prevent the curd from drying out.
- Lemon juice: 250 ml
- Grated lemon zest: 3 tablespoons
- Sugar: 450 g
- Chicken egg: 13 pieces
4
Lemon soufflé. Add starch (50 g), sugar (50 g), and eggs (2 pcs.) to a bowl and mix well! Boil milk in a saucepan. Gradually pour hot milk into the egg-starch mixture, then transfer everything back to the saucepan and heat on low until thickened. Remove the cream from heat, transfer to a dish, cover with film, and cool. Soak gelatin (30 g) in lemon juice (50 ml). Then gently heat to dissolve the gelatin. Pour the juice with gelatin into the custard and mix. Whip cream separately and combine everything together adding zest (1 tablespoon).
- Potato starch: 150 g
- Sugar: 450 g
- Chicken egg: 13 pieces
- Milk: 350 ml
- Gelatin: 60 g
- Lemon juice: 250 ml
- Cream 30%: 500 ml
- Grated lemon zest: 3 tablespoons
5
Assembly. We place our already cut cake back into the mold we baked it in. We spread it with lemon curd, pour 1/4 of our mousse, place the next layer on top, and repeat until we reach the height of our mold's walls) It should be planned so that the last layer is a cake. If you have leftover curd, mousse, and cake, you can easily make another mini-cake from them).
6
Put the cake in the fridge for 3-4 hours, I left it overnight. It soaked well. In the morning, I quickly made the glaze.
7
Glaze: In a saucepan, melt chocolate with water until smooth. Soak gelatin (30 g) in lemon juice (100 g) and let it swell. While the gelatin swells, add condensed milk to the chocolate mixture. Mix everything, then add the swollen gelatin. Stir, remove from heat, and let cool slightly. Take the cake out of the fridge and carefully remove it from the mold. I usually detach the cake from the mold's sides using a thin, water-dipped knife. Carefully cover the cake evenly with glaze using a knife with an oval tip.
- White chocolate: 180 g
- Water: 4 tablespoons
- Gelatin: 60 g
- Lemon juice: 250 ml
- Condensed milk: 100 g