Lemon Flower Cake

Get ready to embrace the freshness of Spring with this amazing Lemon Flower Cake! This delicate and elegant dessert is like a crustless lemon pie-entremet, featuring a poundcake base that provides a perfect balance to the tangy and zesty lemon flavors. The layers of lemon preserved gel, creamy vanilla mousse, and luscious lemon crémeux come together to create a symphony of tastes and textures that will simply melt in your mouth. Imagine cutting into this exquisite cake and revealing the beautiful layers with their vibrant colors and refreshing citrus aroma. The combination of the sweet vanilla mousse and the slightly tart lemon gel is a match made in dessert heaven, while the creamy lemon crémeux adds a rich and indulgent touch. With each bite, you'll experience a burst of Spring flavors that will awaken your taste buds and leave you craving for more. This Lemon Flower Cake is a true masterpiece that not only looks stunning but also delights the palate with its harmonious blend of flavors. Are you ready to indulge in a slice of Springtime bliss? Join me in the kitchen and let's create this sensational dessert together!

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Fleur de citron

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Lemon Cake

Beat room temperature eggs with sugar and salt for 5 minutes until fluffy. Meanwhile, sift flour and baking powder together; set aside. Add sour cream, melted butter and vanilla. The incorporate the sifted powders; mix on medium-low until homogenized. Then add lemon juice. Pour batter in the prepared mold and bake at 350ºF/180ºC for 40 minutes. Remove cake from the oven and let sit for 10 minutes and de-mold. Let cool completely.

Lemon Crémeux

Soak gelatin in cold water to soften and drain. Meanwhile, bring to a boil lemon juice (80g) along with sugar and the vanilla bean. Turn the heat off, cover and let infuse for 10 mins. Add remaining lemon juice and eggs. Beat over medium heat swiftly until it boils. Remove from the heat and let sit for 5 minutes or so. Then transfer lemon mixture to a narrow container. Add the soften gelatin and mix using an immersion blender. When lemon mixture reaches 131ºF/55ºC, add butter and give a great emulsion. Let cool to 68ºF/20ºC prior to use.

Vanilla Mousse

Soak gelatin in cold water to soften and drain. Bring to a boil heavy cream with the entire chopped vanilla bean. Turn off the heat, cover and let infuse for 10 minutes. Mix using an immersion blender with the vanilla bean. Pass liquid through a sieve and press down solids to extract as much flavor as possible. Reheat and add the vanilla-infused heavy cream to the white chocolate. Mix and add the softened gelatin followed by the remaining chilled heavy cream. Blend well and refrigerate overnight.

Lemon Gel Mixture

Lemon gel can be subbed for your favorite store-bought lemon. For the lemon gel, combine sugar and agar agar. Meanwhile, heat up lemon juice along and water. Add the sugar-agar mixture, bring to boil and cook for 2 minutes. Cool off and refrigerate until completely set. Then mix using an immersion blender. It should turn into a soft gel. Then fold in the chopped poached lemons.

Montage

Trim lemon cake to a 6-inch/15 cm round and make 2 identical disks. Save leftover for later use. Lightly soak lemon cake with lime or lemon juice and spread lemon gel mixture; freeze. When lemon cremeux is at 68ºF/20ºC, coat silicone mold entirely. Flip it to drain over a tray lined with plastic film wrap and a cooling rack. Freeze mold. Reserve lemon cremeux left in the tray. After 20 minutes, add remaining lemon cremeux back to the silicone mold. Spread it out without insisting too much on the edges. Meanwhile, beat ganache montée to medium-soft peaks. Pipe out mousse inside of the curves accordingly, and continue toward the center of the mold (use 400g of the mousse). Then use the back of a tablespoon to press the filling against the mold's curves. Top with the pound cake disk (lemon preserved gel side down). Press it down and smooth out with the remaining mousse. Place cake in the freezer overnight and de-mold.
For a glossy finish, brush frozen cake with warm neutral glaze and mimic the pistil with poppy seeds. Let cake thaw completely in the refrigerator for 8 hours before serving. Bon appétit!

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