Lemon and basil curd cake

13 April 2018

A sponge cake with lemon-basil curd to awelcome the sunny days

 

 

I don’t know about you, but for me, the smell of basil is really what gives me the impression that summer is approaching. And to associate it with the lemon reminds me of the delicious Italian ice creams that I have been able to taste many times. So for these mis spring days I wanted something that that gives me freshness and acitidy of those summer desserts but the comfort and sweetness of a winter cake. FWhith that in mind, I imagined a poppy seed spongcake cake with a crispy quinoa layer, topped with a lemon-basil curd.

Ingredients:

For the sponge cake

  • 1 Tsp Poppy seeds
  • Half of a lemon’s zest
  • 4 eggs (yolk and whites seperated)
  • 40g Butter
  • 8 Tbsp Milk
  • 8 Tbsp Sugar (3 for the dough and 5 for the egg whites)
  • 12 Tbsp Flour

For the crispy quinoa layer

  • 50g Oat
  • 1 Tbsp Quinoa
  • 3 Tbsp Flour
  • 1 Tsp Sugar
  • 3 Tbsp Coconut butter

For the lemon and basil curd

  • 3 Lemons
  • 3 Egg yolks (the ones remaining from the cake dough)
  • 100g Sugar
  • 30g Butter
  • 2Tbsp Cornscratch
  • 5 Basil leaves

 

The sponge cake

 

Melt the butter with the milk and three tablespoons of sugar in a saucepan. Mix well.

 

 

Stir in the four egg yolks one by one.

 

 

 

Add the 12 tablespoons of sifted flour, a pinch of salt, a spoon of poppy seeds and the zest of half a lemon. Mix well.

 

 

Beat the four egg whites into soft peaks and gradually add five tablespoons of sugar.

 

 

Carefully add the egg whites to your dough.

 

 

Pour the dough in a deep but not very wide mold (previously greased).

 

 

 

Bake at 160 ° C for 30min.

 

 

The crispy Quinoa layer

 

 

 

Mix the oat into a fine powder.

 

 

Mix the flour, oat, qunoa and sugar.

 

 

 

Add 3 Tbsp of melted coco butter.

 

 

Add half of an egg and mix.

 

 

Let it rest in the fridge for half an hour so that it stics together.

 

 

Place a 1cm layer of the quinoa mix in a mold (the same on used for the cake). place a baking sheet in the mold before doing that.

 

 

Cook the crispy quinoa layer in the oven for about 10 minutes on 200°c.

 

 

The Lemon Basil curd

 

 

Mix the cornscratch with the juice of the 3 lemons, some of their zest and the chopped basil.

 

 

 

Beat the egg yolks with the sugar in a saucepan.

 

 

 

Add the lemon Basil mixture to the egg yolks.

 

 

 

Heat the saucepan on low heat for 7 minutes and stir regularly.

 

 

 

Remove from heat and stir in butter. Mix well.

 

 

Pour the lemon-basil curd into a pastry bag.

 

Coat your sponge cake with a little lemon-basil curd and place the quinoa crispy layer. With the piping bag make a spiral from the center until completely covered.
You can then add some basil leaves, poppy and zests and lemon pulp as well as meringue chips.

Bon appétit 😉

 

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