Servings

16-20

Cook

25 min

This is a real showstopper dessert. It is a little time consuming to make as it requires several stages of chilling but I think it’s worth every minute. I have used my favourite NordicWare Heritage bundt tin here but your could use any bundt tin of the same size or even a loaf tin. Have a little fun with this and use different fruits.

Lemon & Berry Thriller

INGREDIENTS
For the Shortcrust Pastry
  • 100g plain flour
  • 30g ground roasted hazelnuts
  • 40g caster sugar
  • 80g unsalted butter
  • 1 – 2 tbsp double cream
For the Sponge Cake
  • 4 large eggs, separated
  • Pinch of salt
  • 125g icing sugar
  • 25g corn flour
  • 100g ground roasted hazelnuts
  • 30g chopped roasted hazelnuts
For the Lemon Mousse
  • 8 gelatine leaves, soaked for 10 minutes in cold water
  • 200g Quark
  • 200g plain yoghurt
  • 140g caster sugar
  • 3 tbsp Limoncello
  • Juice and rind of 1 unwaxed lemon
  • 80ml white wine
  • 400ml double or heavy cream
For the Fruit Jelly
  • 7 gelatine leaves, soaked for 10 minutes in cold water
  • 600g frozen mixed berries, defrosted
  • 250ml white wine
  • 100g caster sugar
In Addition
  • 3 – 4 tbsp of mixed berry jam
  • 100ml double cream
  • 60g roasted chopped hazelnuts
METHOD
  1. First make a paper template of the top of your chosen bundt tin.
  2. To make the shortcrust pastry, place the flour, hazelnuts, sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the double cream and pulse until combined.
  3. Turn the pastry out onto your worktop and bring everything together with your hands. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.
  4. Preheat the oven to 200C/180C fan. Line a baking sheet with baking parchment.
  5. On a worktop lightly dusted with flour, thinly roll out the pastry. Use your paper template to cut out the shape of your bundt tin and place the pastry on your baking tray. Prick the pastry all over with a fork and bake in the preheated oven for 15 minutes.
  6. Leave to cool on a cooling rack.
  7. To make the sponge, turn the oven down to 180C/160C fan. Line a large shallow round or square baking tin with baking parchment.
  8. Beat the egg whites with the salt until stiff.
  9. In a separate bowl, beat the egg yolks with the icing sugar until pale and fluffy.
  10. Fold a third of the egg whites into the egg yolk mixture then add the remaining egg whites and sift over the corn flour. Add the ground and roast nuts and gently but swiftly, fold everything together.
  11. Spread the batter over the prepared tin and bake in the preheated oven for 8 – 10 minutes until golden and firm to the touch.
  12. Turn the cake out onto a cooling rack lined with baking parchment and sprinkled with a little sugar. Once cooled, use the paper template and cut the pastry.
  13. For the lemon mousse, beat together the Quark, yoghurt, sugar, Limoncello, lemon juice and grated zest.
  14. In a small saucepan heat the wine until hot but not boiling. Remove from the heat and add the squeezed out gelatine leaves, stir to dissolve. Leave to cool for 10 minutes before slowly adding the gelatine to the lemon mixture.
  15. Beat the cream until thick and creamy then fold the cream into the lemon & ricotta mixture. Set aside at room temperature.
  16. For the fruit jelly, put the defrosted berries into a blender or use a hand blender and blend to a puree. Pass the puree through a fine sieve and add the sugar and 200ml of the wine.
  17. Heat the remaining 50ml of wine to hot but not boiling and add the squeezed out gelatine leaves to dissolve. Add 2 – 3 tbsp of the fruit mixture to the gelatine then stir the gelatine into the fruit mixture. Set aside at room temperature.
  18. To assemble the cake, pour a quarter of the lemon cream into the mould and refrigerate to set.
  19. Once set pour over almost half of the fruit mixture and return to the fridge to set.
  20. Add just over a third of the lemon cream and return to the fridge to set. If the lemon cream begins to set too much suspend the bowl over a pan of hot water for a few minutes.
  21. Add the remaining fruit and refrigerate to set.
  22. Add the remaining lemon cream. Carefully place the sponge cake over the cream and spread with the jam. Top with the pastry, matching the edges.
  23. Return the cake to set completely for at least 4 hours but better overnight.
  24. To turn the cake out dip the tin in warm water for a few seconds. Place a serving plate over the top and turn the whole thing over. Gently pull off the tin.
  25. To decorate around the pastry, beat the cream until stiff. Spread or pipe the cream around the cake and pastry base and press over the hazelnuts.
  26. Keep the cake refrigerated but remove 15 minutes before serving.

Note: I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufactures instructions.

DSC_0507

DSC_0505

DSC_0526

DSC_0539

Share & Print

0 0 100 0

Leave a Reply

Be the First to Comment!

Notify of
avatar
wpDiscuz