Lemon Cake

LEMON CAKE
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON CAKE
NEUTRAL GLAZE (NAPPAGE)
Ingredients Total weight: ~ 502 g 100%
Water 210 g 42%

Lemon juice 5g 1%
Sugar (1) 230 g 46%
Sugar (2) 50 g 10%
Pectin X58 7g 1%
1 Mix water and lemon juice together. Gradually add the mixture of sugar (2) and pectin X58.
Bring the mixture to a boil, stirring it from time to time.
2 Then, add the sugar (1) in portions and bring the nappage to a boil one more time.
3 Take it off the heat, remove the foam and quickly cool it down to 3 °C / 37 °F. Store it at
1-3 °C / 34-37 °F.
POPPY SEED AND LEMON SPONGE
Ingredients
For 2 rings d=14 cm Total weight: ~ 370 g 100%
Eggs 87 g 24%
Inverted sugar 42 g 11%
Flour 87 g 24%
Icing sugar 42 g 11%
Baking powder 3,5 g 1%
Salt 0,8 g <1%
Butter 35 g 10%
Olive oil 35 g 10%
Milk 28 g 7%
Poppy seeds 10 g 2%
Zest of 1 lemon
1 Prepare the baking tray with the silicone mat and the rings 14 cm in diameter.
2 Mix eggs, icing sugar, inverted sugar, lemon zest and salt, but do not whip them.
3 Add the flour, baking powder and poppy seeds sifted and mixed together. Mix them with a whisk
until combined.
4 Then, gradually add the milk and butter, that should be melted to 45-50 °C / 113-122 °F and
mixed with the olive oil. Stir till a homogeneous texture.
5 Distribute the batter in baking molds, 170 gram per each, and bake at 170 °C / 338 °F for about
10-12 minutes. The ready sponges will bounce when pressed. Cool the sponges down at room
temperature and do not unmold them.
LEMON CAKE
LEMON GEL
Ingredients
Lemon juice 200 g 66%

Sugar 100 g 32%
Lemon zest 3g 1%
Pectin NH 3g 1%
1 Mix the pectin with 15 g of sugar and add it to the lemon juice, constantly stirring. Bring the mass
to a boil.
2 Rub the remaining sugar together with the lemon zest and gradually add it to the boiling juice and
the pectin.
3 Cook it till 103 °C / 217 °F. Strain the mixture, then pour 80 g of it onto the surface of the
cooled-down sponges in the ring. Freeze.
LEMON-FLAVORED CREAM
Ingredients
Water 105 g 15%

Lemon juice 105 g 15%
Lemon zest 6g 1%
Sugar 50 g 7%
Eggs 241 g 33%
White chocolate Cacao 166 g 23%
Barry Zephyr 34%
Cacao butter 15 g 2%
Gelatine mass (4.5 g of gelatine 32 g 4%
powder + 27 g of cold water)
1 Rub the sugar together with the lemon zest. Add the eggs and mix the mixture with a whisk.
2 Heat the water together with the lemon juice up to 80 °C / 176 °F in a saucepan on the stove and
gradually pour it onto the egg mixture. Mix them together, return on the heat and keep cooking,
constantly stirring till the mass thickens and reaches 83 °C / 181 °F.
3 Take it off the stove, add the gelatine mass and mix.
4 Strain the mixture onto the white chocolate and the cocoa butter. Process it with the hand
blender until smooth texture.
5 Pour 100 g of the cream over the lemon gel and freeze it. Cover the remaining cream with cling
film in contact and quickly cool it down till 3 °C / 37 °F.
6 Use the cream for making the mousse.

3
LEMON CAKE
LEMON MOUSSE
Ingredients
Lemon-flavored cream 440 g 67%

Whipping cream 35% 220 g 33%
1 Whip the cream till soft foam.
2 Heat the lemon cream up to 30-35 °C / 86-95 °F and add the whipped cream to it in portions.
3 Use it immediately (315 g per cake).
MIXTURE FOR THE VELOUR COATING
Ingredients Total weight: ~ 200 g 100%
White chocolate Cacao 100 g 50%

Barry Zhephyr 34%
Cacao butter 100 g 50%
Yellow fat-soluble food
colorant
1 Melt all the ingredients to 45 °C /113 °F. Mix them, add the food colorant and process the
mixture with the hand blender.
2 Strain and heat it up to 40-45 °C / 104-113 °F before using.
LEMON CAKE
ASSEMBLING
for 2 cakes d=16 cm
1 Prepare the rings d=16 cm and h=4.5 cm. Wrap them with cling film from one side and put a
border tape inside each ring.
2 Pipe 315 g of mousse into each mold.
3 Put in the frozen sponge with gel and cream, so that the sponge faces up, and slightly press on
it, to level the mousse and the sponge. Even the layer with a spatula if needed and freeze the
cake.
4 Coat the frozen cakes with the mixture for the velour, heated to 40 °C / 104 °F by using a spray
gun. Put the cakes back in the freezer for a couple of minutes.
5 Add the water to the nappage (20-30% by its weight) and heat it up to 60 °C / 140 °F. Strain it into
the spray gun cup and apply a thin layer of coating on frozen cakes over the velour, in order to
create an impression of the lemon peel.
6 Decorate the cakes up to your taste.
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LEMON CAKE

NEUTRAL GLAZE (NAPPAGE)

Ingredients Total weight: ~ 502 g 100%

Water 210 g 42%

POPPY SEED AND LEMON SPONGE

Lemon juice 200 g 66%

Water 105 g 15%

6 Use the cream for making the mousse.

Lemon-flavored cream 440 g 67%

1 Whip the cream till soft foam.

3 Use it immediately (315 g per cake).

MIXTURE FOR THE VELOUR COATING

Ingredients Total weight: ~ 200 g 100%

White chocolate Cacao 100 g 50%

2 Strain and heat it up to 40-45 °C / 104-113 °F before using.

2 Pipe 315 g of mousse into each mold.

6 Decorate the cakes up to your taste.

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