bruno albouze lemon flower cake

Lemon Flower Cake

Yields10 ServingsPrep Time1 hrCook Time40 minsTotal Time1 hr 40 minsDifficultyIntermediateRating


Lemon Cake
 160 g all-purpose flour
 6 g baking powder
 150 g eggs
 5 g vanilla
 1 g salt
 150 g sugar
 70 g sour cream
 50 butter, melted
 60 g lemon juice
 10 g lemon zest
Lemon Crémeux
 80 g lemon juice
 150 g sugar
 5 g vanilla
 40 g lemon juice
 150 g eggs
 3 g gelatin (200 bloom)
 150 g butter, cubed and chilled
Vanilla Mousse
 300 g heavy cream
 10 g vanilla beans
 115 g white chocolate
 2 g gelatin
 125 g heavy cream, chilled
Lemon Preserved Gel
 200 g lemon preserved recipe Store bought lemon marmalade can used instead



This awesome lemon flower cake symbolises the Spring season. A crustless lemon pie-entremet concept assembled with a poundcake base, and layered with lemon preserved gel, vanilla mousse and lemon crémeux.
For this recipe, the Silikomart 3D primavera cake mold is in use. Other kind of silicone molds may be used as well. Make cake 2 days ahead.

lemon flower cake half

Lemon Cake

Grease and flour a 8 inch/20 cm diameter cake pan. 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.

round lemon cake

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 (300g) 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.

White Chocolate Vanilla Chantilly

Lemon Preserved Gel

For the lemon gel recipe, go to the ingredient list. Combine 150g of lemon gel with 50g of chopped preserved lemon peel.

preserved lemon peel


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 preserved gel; 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 it out with warm neutral glaze and mimic the pistil with poppy seeds. Let cake thaw completely in the refrigerator for 8 hours before serving. Enjoy!

lemon cake in Silikomart primavera mold

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