Tangy kiss, lemon and bergamot cake

Lemon and bergamot cake

When I received this mold, I couldn’t get rid of luscious red lips, and I thought I’d use it for Valentine’s Day… Except I really couldn’t imagine a red cake. Yeah, I’m actually not a big fan of red hearts and so, red mouths… well, it’s kind of the same.

So, forgot the red, and forward the yellow! A yellow mouth, very pop art, and above all a lemon and bergamot cake. I enjoyed making this cake and also eating it. I was largely inspired by Christophe Felder’s Yellow. The mousse is made from a lemon and bergamot curd. Small madeleines with lemon and olive oil are hidden inside. Everything is placed on a streusel, also lemony.

The shape of the mouth is very original, and ultimately I love it. Of course, it is also possible to use another mould.

Tangy kiss, lemon and bergamot cake:


Madeleines:

2 eggs

110 g of sugar
25g milk

125g flour

1 level tsp baking powder

50g Nyons olive oil

1 organic lemon

1 pinch of salt

Preheat the oven to 180°C.

Whisk eggs and sugar.

Add the milk. To mix together.

Add flour, baking powder and salt. To mix together.

Add the oil, and finally the lemon zest and a teaspoon of juice.

Grease cake pop molds. Fill (not completely) a half sphere, before closing. It will puff up when cooked and form a ball.

Let cook for about 15 minutes.

Let cool before unmolding.

Syrup:

50g sugar

50g water

1 tbsp limoncello

Bring the sugar and water to a boil.

Off the heat, add the limoncello.

Leave to cool.

Lemon and bergamot mousse:

150 ml juice and zest (2 bergamots and a lemon)

2 eggs

100g sugar

35g butter

6 g gelatin (3 sheets)

20ml lemon juice

280g full cream

Prepare the curd.

Mix the juices, zests, eggs and sugar.

Thicken in a small saucepan over medium heat, stirring constantly. You can also use the Thermomix.

Pour into a bowl through a sieve, then add the butter. To mix together.

Let cool to room temperature.

Rehydrate the gelatin in a bowl of cold water.

Whip the cold cream into whipped cream.

Heat the lemon juice and add the squeezed gelatin between your hands.

Add it to the curd.

Add the whipped cream, gently, with a spatula.

Half fill the mold.

Quickly dip the madeleines in the syrup, then arrange them on the mousse.

Cover with remaining mousse.

Eat the remaining madeleines while drinking a coffee.

Reserve in the freezer.

Lemon and bergamot cake

Icing:

100g sugar

100g glucose

45g water

75 g liquid cream

100g white chocolate

7 g gelatin (3 1/2 sheets)

yellow dye

Rehydrate the gelatin in a bowl of cold water.

Put the sugar, glucose and water in a saucepan and bring to 102°C.
Pour over the white chocolate.
Add the drained gelatin. To mix together.
Add cream and coloring. To mix together.

The ideal is to prepare the frosting in advance and to warm it slightly at the time of use.

Streusel:

55g butter (1/2 salt)
55g sugar
55g flour
70g ground almonds
1 squeeze of lemon juice

Mix the ingredients with your fingertips or with a blender until you get a ball of dough.

Spread on a lightly floured sheet and refrigerate for 20 minutes.

Preheat the oven to 160°C.

Cut a shortbread in the shape of the mould. To do this, use the mold to draw the shape on card stock. Lay it on the dough and cut with a knife all around.

Cook for about 15 minutes.
Let cool.

Assembly:

Unmold the cake and place it on a wire rack.
Pour over the frosting at 35°C all at once.

Place the cake on the streusel.
Decorate and leave to thaw in the fridge.

Lemon and bergamot cake
To finish: this cake is made over 2 days. It will be perfect for 8 to 10 people.


The mousse is very acidic. We liked it a lot that way. It is possible to replace the 20 ml of lemon juice used to melt the gelatin with cream.
You can also skip bergamot and just lemons.


As you can see in the photo, I used 2 sizes of cake pop molds. It was fine like that, but it is not obligatory.
These small molds are very easy to find for cheap. I really like using them.


This cake is just as good the next day, and even the day after.

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