Ingredients
Method
Lemon Sponge
- Preheat the oven to 350° Fahrenheit
- In a small bowl, whisk together cake flour, baking powder, baking soda, and salt
- In another small bowl, whisk together milk and lemon juice.
- In a large mixing bowl, cream together the butter and sugar.
- Add in the eggs, one at a time, waiting until the egg is fully combined before adding the next. Scrape down bowl as needed.
- Alternate adding the flour mixture and the milk mixture until fully combined into one dough. I did three additions of each mixture.
- Pour the batter into a prepared 9-inchcircular pan and bake for 30-35 minutes or until well-rise, golden brown and springy. Loosen the sponge from the tin and let cool before turning out onto a wire rack.
Lychee Jelly
- In a small bowl, allow the gelatin to soak in approximately 4 tbsp of warm water for about 5 minutes.
- In a small pot, dissolve the sugar and ¾cup of water over the stove. Add in the soaked gelatin, lychee extract, and red food coloring.
- Pour into a prepared 9-inch circular pan and allow the jelly to cool. Put the jelly in the fridge to set.
Coconut Dacquoise
- Preheat the oven to 325° Fahrenheit
- In a large bowl, whip the egg whites until light and frothy. Add 1 and ¼ cup sugar and whip until the meringue is no longer grainy.
- In a separate bowl, combine the almond flour, cake flour, and 1 cup sugar. Mix in 1/3 of the meringue until the dry ingredients turn into a paste like texture.
- Fold in the remaining meringue until all of the ingredients are combined.
- Spread mixture out on a baking tray. Sprinkle with coconut and for 45-55 minutes or until brown.
- Freeze until solid and cut into a circle as large as the final cake pan being used. (Mine was 9.5 inches)
Lemon and White Chocolate Bavarois
- In a small bowl, soak gelatin in water to softened.
- In a medium, pan, heat the milk until steaming hot (not boiling) and then remove from the heat.
- In a heatproof bowl, whisk together the egg yolks and sugar until thick and frothy (approximately 2-3 minutes). Whisk in lemon juice and then add in the hot milk and mix until combined.
- Pour the mixture back into the pan and stir over a medium to low heat until the custard has thickened. It should not boil. Remove from heat.
- Squeeze out any excess water from the gelatin. Stir the gelatin into the custard mixture until the gelatin has fully dissolved.
- In a heatproof bowl, put the white chocolate. Strain the custard onto the chopped white chocolate and allow the chocolate to melt. Stir until smooth and combined. Allow to cool to remove temperature and start to thicken, stirring frequently.
- Whip the cream until it reaches soft peaks. Fold the cream into the custard until fully combined.
Assembly
- In a 9.5-inch pan, place a down a layer of coconut dacquoise. Spread out a layer of the lemon white chocolate bavarois. Chill for 30 minutes to allow the bavarois to gently set.
- In the center of the tin, place the lemon genoise cake and layer the lychee jelly on top
- Encase the genoise and jelly inside a layer of lemon white chocolate bavarois and chill for 3 hours or overnight.
White Chocolate Mirror Glaze
- Ensure cake is completely frozen with the tops and sides smooth.
- Soak gelatin in 2 tablespoon water and allow to sit for 5-10 minutes until fully soaked.
- In a small pan, combine sugar, condensed milk, and remaining water until the sugar is fully dissolved. Remove from heat and add bloomed gelatin. Stir until the gelatin has dissolved.
- Place chopped white chocolate in a heatproof-bowl. Pour gelatin mixture over the chocolate and allow chocolate to melt.
- Blend mixture until smooth and stain through a sieve to remove any excess material. Stir occasionally to prevent a skin from forming. Allow mixture to cool to 90° - 94° Fahrenheit.
- Pour the glaze over the frozen cake. Work in a circular motion starting at the center of the cake and slowly moving toward the edges.
- Smooth top and sides as needed. Transferto the final serving dish and let the cake chill for approximately 1 hour.
White Chocolate and Sugar Decorations
- Melt the white chocolate and divide into two. Add red food coloring to one of the bowls of the melted white chocolate.
- On an acetate sheet, spread out chocolate and allow to cool. Before fully cooled, just into the desired shapes and curve acetate as needed.
- For sugar shards, put sugar and 2 tablespoons of water into a small pan over a low heat. Swirl until the sugar dissolves. Allow to come up to 300°Fahrenheit.
- Remove from the heat and pour into a thin layer onto an oiled baking sheet. Leave to set and break into shards.
- Decorate cake with shards and chocolate shapes as desired.
- Enjoy!!