Ingredients
For 4 servings
Lemon crumble
340 g Debic Butter Constant
400 g sugar
400 g almond powder
340 g flour
5 g of salt
1/8 vanilla pod
6 lemons, the zest
3 g yuzu powder
yellow dye
Lemon crémeux (spherical shape)
25 g water
5 g gelatin powder
200 g lemon juice
200 g sugar
275 g eggs
8 g cream powder
5 g salt
100 g Debic Crème butter
Lemon crémeux (for decoration)
30 g water
6 g gelatin powder
4 lemons, the zest
500 ml lemon juice
450 g sugar
400 g eggs
8 g yuzu powder
250 g Debic Crème Butter
Lemon jelly
125 g water
25 g gelatin powder
450 g lemon puree
50 g orange puree
150 g glucose
25 g liquid honey
50 g limoncello
1 lemon, the zest
5 g yuzu powder
1 pinch of vanilla pith
Meringue
250 g protein
100 ml water
500 g sugar
250 g icing sugar
Finishing
4 chocolate discs
white chocolate decoration
Debic products used
Preparation
Lemon crumble
Melt the Debic Butter Constant.
Briefly mix all dry ingredients together.
Add the melted butter and continue to mix until homogeneous.
Pour on a plate and press well.
Bake in an oven at 220 ° C for 15 minutes.
Mix the crumble after baking.
Lemon crémeux (spherical shape)
Mix the water with the gelatin powder and let it soak for a while.
Heat the lemon juice and sugar. Pour on the eggs and stir.
Warm up to 82 ° C. Mix in the gelatin mass, the cream powder and the salt.
Cut the Debic Crème butter into small pieces and stir into the mixture.
Inject into spherical shapes and freeze.
Lemon crémeux (for decoration)
Mix the water with the gelatin powder and let it soak for a while.
Heat the lemon juice and sugar. Pour this on the eggs and stir.
Warm up to 82 ° C.
Mix in the gelatin mass and the yuzu powder.
Cut the Debic Crème Butter into small pieces and stir into the mixture.
Leave to set in the refrigerator and stir until smooth before use.
Lemon jelly
Mix the water with the gelatin powder and let soak for a while.
Bring all other ingredients to boiling point.
Add the gelatin mass and let melt.
Keep the jelly in the refrigerator.
Mix smooth before use.
Meringue
Beat the egg whites well.
Bring the water together with the sugar to 119 ° C.
Pour the sugar syrup on top of the egg whites and beat cold.
Mix the icing sugar into the mixture.
Pipe a cake mould of 16 cm in diameter onto a baking tray.
Also pipe small decorations for the finish right away.
Bake the meringue in an oven at 100 ° C. For the cake bottom: for 7 hours. For the decoration: for 3 hours.
Assembly
Fill the bottom with the vanilla cream and the lemon crémeux sphericals shapes.
Spray an extra layer of the vanilla cream on top of the shapes.
Arrange the dark chocolate disc on top.
Finishing touch
Finish to your own taste with the spheres of crémeux, the points of vanilla cream, points of lemon crèmeux, the crumble, the jelly, decorations of dried meringue and the chocolate decoration.
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