Strawberry, lemon chiboust cream

Strawberry, lemon chiboust cream

Enjoy the strawberry season again and again… And of course, treat yourself to a delicious homemade strawberry. I really like this cake. It must be said that it is already very beautiful with its strawberries delicately placed around the edge. It’s also very good, but you have to admit, the mousseline cream that usually makes it up is a little rich.

After my buttercream cakes, I didn’t feel like putting more butter in a new cake. I remembered this chiboust cream that I had already tested. Lemon flavored, very light, it was exactly what I wanted to taste. This chiboust consists of a lemon cream in which we add a meringue. It’s really very simple to do. As there is no butter or cream, this cake is also very light. It is the fruits that are in the spotlight.

For the sponge cake, I used the one for the strawberry cupcakes, which was flavored with hazelnut. You can also replace it with almonds. Either way, you’ll get a very moist cake that’s perfect for this strawberry plant.

Strawberry, lemon chiboust cream:


Hazelnut sponge cake:


3 eggs
2 egg yolks
110g hazelnut powder
90g sugar
2 egg whites
50g sugar
50g flour

Preheat the oven to 200°C.

Place the eggs, the yolks, the hazelnut powder and the 90 g of sugar in the mixer bowl and whisk for about ten minutes.

Beating egg whites.
Gradually add the remaining sugar.

Add the meringue to the first mixture, delicately, with a spatula.
Sift the flour over the mixture and fold it in, always gently.


Spread the preparation in a baking sheet so that you can cut 2 circles of 16 cm. You will have leftover dough for another preparation.

Cook for about 8 minutes.

Let cool completely.

Strawberry, lemon chiboust cream

Lemon chiboust:

6 g gelatin (3 sheets)
100g milk
100g lemon juice
3 eggs
20g cornstarch
20 +150g sugar

Soak the gelatin in a bowl of water.

In a saucepan, heat the milk and lemon juice.

Whisk the egg yolks, 20 g of sugar and the cornflour.
Pour the hot milk/lemon over this mixture in several batches, while stirring.
Put everything back on low heat and allow to thicken while stirring.
Add the squeezed gelatin and mix.

Prepare a Swiss meringue.
For that, put a salad bowl on a saucepan to have a bain-marie.
Put the egg whites and the remaining sugar in the bowl. Whisk until the mixture is lukewarm on your fingers. The meringue should start to thicken nicely.
Remove the bowl from the saucepan and continue whisking until almost cold.

Add the meringue to the previous mixture in several times.

Assembly:

qs of strawberries

Fill a circle of 19 cm with a rhodoïd.

Place a round of cake in the bottom.
Put strawberries cut in half all around.

Put about 1/3 of the cream on the cake.
Add pieces of strawberries on top and cover with cream.

Place the second cake and cover with the remaining cream.

Refrigerate for a few hours before unmolding and decorating as desired.

Strawberry, lemon chiboust cream

To finish: I adapted my lemon chiboust recipe from a dessert recipe that I had made some time ago and that I had found really too rich in gelatin. Instead of the 10 g of the starting recipe, I only put 6 g. I think we can still decrease slightly to 5 g, or 2 and a half sheets.

Also try with lime…

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