I’ve been tackling cakes in an entremet façon.. I just feel like cakes with different components and textures are an interesting thing to do.
Also, I made a jar of lemon curd which I posted on my previous post and decided to make this individual lemon cake.
Also, a heads up, this is not a step by step post since there are a lot of components in this lemon dome and also I did not take any picture since I wasn’t planning on posting it but this lemon dome turns out to be more successful than I thought. So.. Yes, the recipe will be a long one.
For those of you who are not familiar with the word entremet, it’s a fancier version of your regular birthday cake. Usually consist of different texture and flavours that balance the whole thing instead of just regular cake and buttercream.
The most regular one to use is mousse as their main component. The base of entremets usually are the crunch factor. Some people use sable breton which is buttery, melt in your mouth shortbread cookies, or chocolate mixed with feuilletine (basically crunchy crepes) but not all entremet has to have a crunch factor, that’s why they sometimes use dacquoises (almond sponge), biscuit à la cuillère (lady fingers but since you made it from scratch usually people shape it into a disk for the base of your cake), génoise cake which what I’m using for this lemon dome, and many more. All types of cakes from brownies to chiffon cakes are often used for the cake part.
The insert of the entremet is where you can get creative with. Here, I fill them with strawberry jelly and lemon curd. Some use panna cotta, creme brulee like flan, fruit jellies, ganaches, and many more. It’s just how you balance the flavour all together.
And since you’re here, I think you deserve a close up look of the inside.
The components of this lemon dome are (from the bottom to the top layer):
• Lemon genoise cake soaked with lemon syrup
• Strawberry basil jelly
• Lemon curd
• Vanilla bean mascarpone mousse
• Lemon yogurt glacage
I used some melted chocolate and fondant cut into little flowers to create those pretty swirly flowery decoration.
I am ridiculously proud of the flower decor on this lemon dome. Since I usually am not that good on the decor department but this lemon dome looks pretty aren’t they??
Look at that oozing lemon curd. It kind of act as the sauce but also the refreshing element of this lemon dome.
I made this lemon dome, other than to tackle cakes in an entremet way but also I was making something that my dad can also eat. My dad is not the biggest fan of anything sweet. Nope. Usually the desserts that I made were devoured by me, my mom and my sister, never my dad. He would probably eat a bite of two then that’s it. But my dad is the biggest fan of anything sour. His level of sour endurance is to the point where he snacks on sliced lemons. Just like that. So, since he like sour food, I decided to make this lemon dome.
I put some yogurt on the strawberry jelly so it would be as sour as my dad’s level of sour preference. Also yogurt on the glacage for the same reason, and also glacage is extremely sweet on it’s own since it uses sugar solution AND white chocolate for those coloured glacage. And since I haven’t found any less sweet alternative for the glacage, I decided to balance the sweetness with the lemon curd and yogurt.
For those of you who’s not the biggest fan of sour, you can omit or reduce the yogurt amount on both the jelly and glacage.
Okay, this lemon dome is a bit shy, it’s trying to hide behind the leaves.
Oh yeah, I used some mirror glace with a bit of red food colouring for the red middle part, but you can use anything you got. You can use some melted candy melts, strawberry jam/jelly, white chocolate dyed red, or even some fondants dyed red. Well, that is of course if you want to make this lemon dome just like what I did. You can search for other alternatives on decorating if you’re not feeling for something too sweet looking like this
Have a good one everybody!
Lemon Dome recipe
Makes 8, diameter of 5 cm domes
See lemon curd recipe here.
• 2 large eggs
• 45 g sugar
• 65 g cake flour
• a pinch of salt
• Zest of 1 lemon
• 5 g unsalted butter (melted)
• 7 ml milk
• ¼ tsp vanilla extract
Strawberry Basil Jelly
The quantity of the flavourings (basil, yogurt, sugar) can be added depending on your preference
• 10 pcs of big strawberry (washed and hulled, then cut into smaller pieces)
• 5-7 fresh basil leaves
• 50 g sugar
• 100 ml water
• 4 g gelatin powder (use 3g of gelatin if omiting the yogurt)
• 3 tbsp plain yogurt
• Juice of 1 lemon
• 50 ml water
• 50 g sugar
Vanilla Bean Mascarpone Mousse
• 65 g mascarpone cheese
• 20 g unsalted butter
• 7 g powdered gelatin
• 2 egg whites
• 45 g sugar
• 60 ml fresh cream
• 20 g sugar
• ½ vanilla pod
Lemon Yogurt Glacage
• 8 g corn starch
• 7 g gelatin powder
• 4 tbsp lemon curd (loosen by dipping the jar in warm water for about 5 minutes or microwave on high for 10 seconds, then let cool to room temperature)
• 2 tbsp plain yogurt
• 90 g sugar
• 50 g glucose/corn syrup
• 30 ml water
• 100 ml fresh cream
• 70 g white chocolate
• Yellow food colouring (optional)
• 30 g milk chocolate (melted)
• Little flower shaped fondant
• Red jam
How to make:
1) Beat the eggs and sugar in a stand mixer or with an electric whisker until super fluffy (around 6-8 minutes). You can tell by when the whisk is lifted the batter will fall into ribbon and the batter won’t dissolve back again and disappear.
2) Sift in the flour and salt then add the lemon zest, fold the batter while turning the bowl just until the flour clumps is no longer there and trying to keep the air in the batter as much as possible.
3) Add the melted butter, milk and vanilla, fold just until the liquid mixed in.
4) Pour into a 20×20 cm greased and lined baking pan, level the top and the sides, bake in a preheated oven at 180°C or 360°F for 20-25 minutes of until the middle part is springy when touched and the edges is golden brown.
5) Let cool then unmold. With a circle cutter the size of your molds, cut circles.
You may not get 8 perfect circles but you can cut semi circles from the sides and some pieces to make it into a perfect round. Just like a jigsaw puzzle!
Strawberry Basil Jelly
6) Mix the yogurt and gelatin, stir well. Set aside.
7) In a saucepan, put the cut strawberries, basil, sugar and water then bring to a boil until all the strawberries are soft. Roughly mash the strawberries and basil with a fork, cook for another 3 minutes.
8) Turn off the heat then add in the yogurt gelatin mixture. Stir until all dissolved.
9) Strain the jelly mixture into an 8×8 cm mold lined with aluminum foil or put it into an 8×8 cm ziplock bag, take as much air as possible from the bag then seal it. Rest it on a flat surface.
10) Put in the freezer until solid. Then cut the plastic bag or foil, with a small round cutter (I just used a big pipping tip around 3 cm in diameter, dipped the round side in warm water), cut the jelly into small round disks. Refrigerate until ready to use.
11) Put all the ingredients together in a saucepan then bring to a boil. Let cool to room temperature.
Vanilla Bean Mascarpone Mousse
12) Take 2 tbsp cream then mix with the gelatin. Set aside to bloom.
13) In a saucepan, combine the mascarpone and butter. Melt on low heat just until the butter melted, stir in the bloomed gelatin until all melted. Set aside to cool slightly.
14) Whip the egg whites with the 45g sugar until stiff peak with an electric mixer or a stand mixer.
15) Split the vanilla pod then scrape out the seeds, put it into the remaining cream then whip the cream with the 20g sugar until soft peak with the same beater that used to whip the egg whites.
16) Add a spoonful of the whipped cream into the slightly cooled mascarpone mixture, then mix (you don’t need to be too gentle). Pour all the mascarpone mixture to the remaining cream then fold gently.
17) Add a spoonful of the whipped egg to the cream mixture then with a wire whisk, whisk them until roughly combined. Pour all the cream mixture to the egg white mixture then whisk gently until no lumps of egg whites are left.
18) Pour the mousse into a silicone dome mold nearly all the way to the top (leave around ½ cm space).
19) Set the mousse in the fridge for 5-6 hours (I left it overnight).
20) Once the mousse has set, take it out then with a spoon (preferably a round spoon like a scoop, I used a melon baller) dipped in hot water, scoop the middle part of the mousse creating a well in the middle the size of the strawberry jelly disk. Reserve the scooped mousse bits in a bowl.
21) Fill the well with the lemon curd (room temperature or dipped in a warm water bath for about 5 minutes to loosen the lemon curd) ¾ of the way. Then top the lemon curd with the strawberry jelly.
22) Put the reserved scooped mousse bits, into the microwave 10 seconds burst on medium power just until the edges melted (not hot or it might cook the egg), then stir until all has melted.
23) Brush the genoise with the lemon syrup. This will moistened the cake.
24) Smear enough melted mousse on top of the dome mousse just enough to stick the genoise cake.
25) Put it into the freezer until ready to glaze.
Freezing the dome overnight will be easier for the glacing part but I didn’t bother to do that since I’ve set the mousse overnight.
Lemon Yogurt Glacage
26) Mix the yogurt with the gelatin. Set aside to bloom.
27) Mix the lemon curd with the corn starch. Stir until dissolved.
28) In a saucepan, mix the sugar, glucose/corn syrup and water. Bring to a boil until all the sugar has dissolved. Pour in the cream then stir until all combined, then add in the corn starch and lemon curd mixture, keep stirring until thickened. Cook for another minute to cook the flour (so there won’t be any raw flour taste).
29) Turn off the heat, then stir in the yogurt gelatin mixture until dissolved.
30) Over a sift on top of the white chocolate, strain the cooked mixture to remove any lumps, then stir the chocolate until all melted. Add the yellow food colouring if the colour is not bright enough.
31) Let cool to room temperature, not in the fridge as it will sets up.
32) Remove the lemon dome out of the mold, set it on a glass with a smaller diameter than the dome with a pan underneath to catch the dripping glacage. Pour the cooled glacage over the lemon dome (pouring a lot of the glacage will ensure even coating). Set it back in the fridge until firm.
You can just scoop back the glacage from the pan to glace the other lemon domes.
If the glacage gets to thick to pour, melt them back in a low heat or in a microwave. But if it’s too hot, you need to let it cool back down to room temperature or else it will melt the mousse if the glacage is too hot.
33) (optional) Do the second coat on the lemon domes. Then set it back again in the fridge before decorating.
34) Pipe twine like swirls with the melted chocolate on top of the domes.
35) Using more chocolate, stick the little flower fondants scattered all pver the lemon dome then dot with red coloured jam in the middle.