Lemon Chestnut Cake

Indulge in a Sweet and Tangy Delight this Valentine's Day with my Lemon Chestnut Cake Recipe! I will guide you through the steps of creating a delectable Lemon Chestnut Cake that will tantalize your taste buds and melt hearts. This elegant cake combines the zesty freshness of lemon gel with the creamy richness of chestnuts sponge, mousse and crémeux, creating a beautifully balanced flavor profile. I will also demonstrate how to decorate this cake with an elegant heart shaped chocolat lace. Get ready to create an unforgettable dessert that will make this Valentine's Day a truly special occasion.

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Lemon Gel

Lemon gel can be substituted for your favorite store-bought lemon or mandarin spread. To make the lemon gel, combine sugar and agar agar. Meanwhile, heat the lemon juice with water and vanilla. Add the sugar-agar mixture, bring it to a boil, and cook for 2 minutes. Let it cool, then refrigerate until completely set. Blend the set gel with an immersion blender until it becomes a soft gel. If it's too firm, add more lemon juice and blend again. You can use the gel as is, or mix in diced poached lemons. Shape up to 2.5 ounces (80g) per cake and freeze.

Chestnut Sponge

Grease and flour a cake ring, or grease it and line it with a strip of parchment paper. Sift together the flour and baking powder. In a food processor, mix the room-temperature chestnut cream with the rum. Add softened butter and blend, scraping down the sides of the bowl as needed. Add the eggs and the sifted dry ingredients, mixing until smooth. Add the roasted chestnuts and pulse a few times just to incorporate. Pour the batter into the prepared mold and bake at 350ºF/180ºC for 30 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, the cake is done. Let it cool completely, then chill before slicing.

Chestnut Crémeux

Soften the gelatin in cold water, then drain. Heat the chestnuts and pass them through a food mill. Transfer the puréed chestnuts to a saucepan and add the chestnut cream, water, vanilla, rum, and simple syrup. Bring to a brief boil, then remove from the heat and add the softened gelatin. Transfer the mixture to a narrow container and blend with an immersion blender (or pass it through a sieve). Shape the crémeux into 2 identical hearts that are 1 inch (2.5 cm) smaller in diameter than the cake. (The heart molds can be made from cake collars). Freeze the chestnut crémeux until solid.

Chestnut Mousse

This mousse is based on ganache montée. Soften the gelatin in cold water, then drain. Bring the heavy cream and vanilla to a boil, and pour it over the white chocolate. Mix well until smooth, then add the softened gelatin. Stir in the chestnut cream and the remaining chilled heavy cream. Mix well, then refrigerate the mixture overnight.

Caramelized Walnuts

Lightly toast the walnuts over the stove or in the oven. In a small saucepan, heat the honey, water, and butter until it turns a dark amber caramel. Add the walnuts and continue to cook, stirring, until each nut is well-coated with caramel. Transfer the caramelized walnuts onto a silicone mat and use a spatula to separate them. Let them cool completely and store in a sealed container.

Cake Assembly

Line a cake ring with cake collars or a parchment paper strip. A light coating of cooking spray will help the parchment adhere. De-mold the frozen chestnut crémeux and lemon gel inserts; keep them frozen until assembly. Trim the edges of the chestnut sponge so it fits inside the mold, making it approximately 0.4 inches (1 cm) smaller in diameter. Then, slice it horizontally into 3 layers.
For a stainless steel ring: You will use 2 sponge layers.
For a silicone mold: You will use only 1 sponge layer for the base, and it should be the thickest slice.
Prepare the Mousse: Whip the ganache montée until it forms soft peaks. Be careful not to overwhip. Assemble from the bottom up in a stainless steel ring, and from the top down if using an inverted silicone mold. Place the appropriate sponge layer (the thickest one for the base) in the mold. Pipe a layer of chestnut mousse around the edges. Use the back of a spoon to coat the sides thoroughly, ensuring there are no gaps. Add the frozen chestnut crémeux insert. Spread a thin layer of mousse over it. Place the second sponge layer on top (if using a steel ring), followed by the frozen lemon gel insert. Enclose the entire cake with more mousse and smooth the top with an offset spatula. Freeze the assembled cake overnight until completely solid before un-molding.
Garnish: Use the leftover mousse to stick 3 caramelized walnuts together as a garnish. Freeze this separately until ready to use.

Heart Chocolate Lace

This handmade heart-shaped chocolate lace is optional. For an easier alternative, I recommend using a chocolate transfer sheet. Note that both methods require tempered chocolate. To create the lace, you will need a few additional items: piping cones made from parchment paper and several large acetate sheets (you can also use a clean Ziploc bag cut into sheets, but do not use plastic wrap).
The key to this technique is to pipe the lace as a single, interconnected web. The individual strands must be well-linked to form a stable base. Once the web is piped, add chocolate dots at the intersections to reinforce the entire structure. After piping, allow the chocolate to partially set. Then, carefully place another sheet of acetate on top and weigh it down lightly with a second baking mat to prevent the lace from curling as it fully hardens. Store all chocolate decorations in a cool, dry place below 68ºF (20°C).

Chocolate Velvet Effect

For this step: A velvet spray can be used instead. For a unique finish, this cake and chocolate lace are coated with a chocolate enrobage (flocking) mixture. This mixture is a 1:1 ratio of melted cocoa butter and dark chocolate. Before use, strain it through cheesecloth to ensure it is smooth. Heat the enrobage mixture to 104ºF (40ºC). Using a clean, pre-warmed spray gun, apply the mixture evenly over the frozen cake to create a velvet texture. (Note: The chocolate lace only needs to be chilled, not frozen).
Garnish: As a final touch, arrange more caramelized walnuts on top, placing one prominently in the center. Carefully position the chocolate lace crown over the walnuts.
Final Detail: Pipe small dots of lemon gel around the base or top edge of the cake for a fresh, decorative accent. Enjoy!

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