Lemon curd- strawberry mousse cake for Valentine's Day
Valentine's Day is here and I'm so glad because I'm hosting the Sweet Valentin Link Party, where bloggers linked more then 80 Valentin's Day desserts. So this year I felt I really have to make something special for this occasion.
White chocolate sheet covered, mini lemon cakes, filled with airy yogurt-strawberry mousse and smooth lemon curd. The white chocolate is nicely complement the sourness of lemon curd and it works perfectly together with the aromatic strawberries.
Ingredients for 1 normal cake or 6 mini cakes
Lemon sponge cake:
250 g sugar
210 g flour
2,5 tsp baking powder
1 dl vegetable oil
1 dl hot water
pinch of salt
zest and juice of 1 big lemon
125 ml freshly-squeezed lemon juice
100 g sugar
2 egg yolk
2 whole eggs
85 g butter, cubed
3 dl cream
200 g Greek yogurt
300 g strawberry
100 g sugar
a few drops lemon juice
2 tbsp powder sugar
2 sheets of gelatin
100 g white chocolate for the chocolate sheet
For the lemon sponge cake first separate eggs. Whisk the egg whites with a pinch of salt and with 1/4 part of sugar. Add lemon zest and remained sugar to the egg yolks and beat until becomes white and creamy. Then add half part of the flour and baking powder mixture, and half part of oil. Mix well with hand mixer, then add the other part of flour and oil and finally the hot water and lemon juice. Mix until no lumps remain.
Fold carefully the egg white foam into this mixture and pour into prepared 26 cm round cake pan if you make 1 round cake. If you make mini cakes, squared form I think it's more practical.
Bake it in 180 °C preheated oven for about 40 minutes.
For the lemon curd I used David Lebovitz's proportion but with an other method- somehow I like this better.
In a saucepan whisk together the lemon juice, sugar, egg yolks and whole eggs. Set the pan over low heat, whisking constantly, until the mixture thickens. Add butter cubes and stir until butter is melted. Press the lemon curd through the strainer. Let it cool.
For the yogurt-strawberry mousse first soak gelatin sheets in cold water. Clean strawberries and cut in small pieces. In a saucepan mix it with 100 g sugar and set the pan over medium heat, cook for about 10 minutes, then finally add lemon juice. Let it cool.
Whip the cream until it form stiff peaks then add Greek yogurt, and the already cooled fresh '' strawberry jam''. Add more powder sugar as you wish, for me 1 tablespoon of sugar it was enough. Drain and dissolve softened gelatin sheets in a few tablespoon of hot water and mix with the strawberry mousse.
Assembling the mini cakes:
Cut small circles from the sponge cake. Set one layer of sponge cake in dessert ring and pipe strawberry mousse around the outer part of the cake . This way you will get a small hole in the middle. Fill this with lemon curd and place an other layer of sponge cake. Repeat, finally close with sponge cake.
Place the mini cakes into the fridge for at least 3 hours until gelatin set.
For the white chocolate sheet cut strips of baking paper to fit the circumference and height of your mini cakes. Spread thin layer melted white chocolate on these strips. Wrap the mini cakes with the strips and let it set for a few minutes in the refrigerator. Remove the baking paper and decorate the cakes as you wish.