CITRONELLO

LEMON MOUSSE CAKE

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CITRONELLO
For 2 cakes d=16 cm and h=4,5 cm

LEMON CURD

Ingredients Total weight: ~ 424 g

For 2 rings d=14 cm, h=4.5
100%

Lemon juice 120 g 28%

Lemon zest 4g 1%
Sugar 30 g 7%
Egg yolks 145 g 34%
White chocolate 100 g 24%
Cacao Barry Zephyr 34%
Cocoa butter 25 g 6%

1 Zest the lemon with a fine zester onto the egg yolks. Add sugar to the yolks and lemon zest and
stir with a whisk. Zest only the yellow part of the lemon skin in order not to make the curd bitter.

2 Pour the lemon juice into a saucepan and heat to 60-70 °C / 140-158 °F. Then pour it into the zest,
yolks and sugar mixture and mix thoroughly. Add the lemon juice gradually and carefully not to
cook the egg yolks.

3 Transfer the mixture back to the saucepan and cook over a low heat. Constantly mix the mixture
with a whisk to prevent the curd from scorching and forming lumps.

4 Heat the curd until thickened (83-85 °C / 181-185 °F).

TIP
You may also cook the curd over a water bath, placing the metal bowl over the saucepan with boiling water and
bringing the curd to 85 °C / 185 °F.

5 Take the ready curd off the heat and first, add the white chocolate to it, then add cocoa butter,
that will make it sweet and stable. Stir with the whisk until they dissolve.

6 Process the mixture with a hand blender to get the emulsion. The texture of the ready curd
should be tender and its taste - pronounced. The curd will become lighter, more liquid, glossy and
homogeneous.

7 Strain the ready curd into a bowl to get rid of the lemon zest. Cover the curd with cling film in
contact to prevent the skin forming and to keep the desired texture.

8 Put the curd into the fridge for 6-12 hours to stabilize.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CITRONELLO
For 2 cakes d=16 cm and h=4,5 cm

LEMON AND POPPY SEED SPONGE

Ingredients Total weight: ~ 372 g 100%

For 2 rings d=14 cm, h=4.5 cm

Eggs 90 g 23%
Inverted sugar 40 g 11%
Icing sugar 40 g 11%
Flour 85 g 23%
Baking powder 3g 1%
Salt 1g <1%
Olive oil 55 g 15%
Milk 40 g 11%
Poppy seeds 15 g 4%
Zest of 1 lemon ~3g <1%

1 Sift dry ingredients - flour and baking powder, so that they mix well and do not form lumps.

2 Add poppy seeds and mix with the whisk. Then set the bowl aside.

3 In a separate bowl mix the eggs that are at room temperature (20-22 °C / 68-72 °F) with salt and
inverted sugar.
TIP
Use inverted sugar to get a more tender and moist texture of the cake. You may use honey instead of inverted sugar, if
you don’t mind its flavor.

4 Add icing sugar and mix with the whisk.

5 Then combine the liquid ingredients with dry ones and mix until combined. Do not mix for too
long or too intensively not to develop the gluten.

6 Mix lemon zest with the olive oil and milk with the help of the whisk.
TIPS
Zest only the yellow part of the lemon skin in order not to make the sponge bitter.

You may substitute the olive oil with the melted butter, but then the texture of the sponge will be denser.

You may opt for any other liquid with the same consistency to replace the milk (water, lemon or other juice, etc).

7 Add this mixture to the batter in 3-4 portions, mixing with the whisk. The batter is ready for
baking. For better result, cover the batter with cling film in contact and put in the fridge for 2
hours to relax the gluten that has developed because of constant mixing, and only then bake it.

8 Prepare a tray with silicone mat or parchment paper on it. Cover one side of the cake rings with
foil, making a ring bottom, to prevent the batter from leaking.

9 Scale 170 g of batter and pour it into each cake ring.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CITRONELLO
For 2 cakes d=16 cm and h=4,5 cm

LEMON AND POPPY SEED SPONGE

10 Bake the sponges in the preheated to 170 °C / 338 °F oven for 10-15 minutes. The ready sponges
should have golden-brown color.
TIP
Take into account the peculiarities of your own oven while baking. Check the readiness of the sponge by its centre:
either putting a toothpick in it (it should come out dry) or with your palm - the sponge that was baked right springs back
when touched.

11 Make the surface of the baked sponges even, pushing them with some flat tool (plastic scraper,
for example).

12 Leave the sponges to cool down at room temperature for 30-60 minutes.

13 Then put the sponges in rings in the fridge for 6-12 hours.

NEUTRAL GLAZE (NAPPAGE)

Ingredients Total weight: ~ 500 g 100%

Water 220 g 44%

Sugar 1 185 g 37%
Sugar 2 30 g 6%
Pectin NH 8g 2%
Glucose syrup 55 g 11%
Citric acid powder 0.5 g <1%

1 Pour the water into the saucepan, then add glucose syrup and sugar 1.

2 Heat the mixture to 30 °C / 86 °F.

3 Mix sugar 2 with pectin NH.

4 Add the sugar 2 and pectin mixture into the saucepan with water and sugar 1.

5 Bring the mixture to the boil.

6 Add citric acid powder.

7 Boil for 3 minutes more.

8 Strain into a clean container and let the glaze set in the fridge.

9 Let the neutral glaze stabilize in the fridge at 4 °C / 39 °F for 6 hours minimum.

10 Heat the neutral glaze to 60-70 °C / 140-158 °F before using and add some water to it if needed.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CITRONELLO
For 2 cakes d=16 cm and h=4,5 cm

GELATINE MASS

Ingredients Total weight: ~ 42 g 100%

Powdered gelatine 6g 14%

200 Bloom
Cold water 36 g 86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.

2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work. The ratio of gelatine and water is always 1:6. One part of gelatine
and 6 parts of water. Sometimes you may find the ratio 1:5 in the recipes. If you use the gelatine
leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The
gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use
as it is said. You may make the gelatine mass in advance and store it in the fridge for 2 days.

CREAM CHEESE CHANTILLY

Ingredients Total weight: ~ 300 g 100%

Milk 20 g 7%
Sugar 20 g 7%
Gelatine mass 15 g 5%
Cream cheese 45 g 16%
Whipping cream 35% 200 g 66%

1 Bring the mixture of milk, sugar and gelatine mass to 60-70 °C / 140-158 °F.

2 Add the cream cheese and mix with the spatula, then transfer it into the measuring cup and
process with the blender.

3 Add the cold cream and again mix with the spatula.Do not process the mixture with a blender
after adding the cold cream in order not to destroy the fat molecules and keep the cream light
and stable. Otherwise, you will have a thick and greasy texture.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CITRONELLO
For 2 cakes d=16 cm and h=4,5 cm

CREAM CHEESE CHANTILLY

4 Transfer the ready cream into a clean container and cover it with cling film in contact to prevent
skin forming.

5 Put the ready cream in the fridge (4 °C / 39 °F) overnight (~12 hours). Now it has a viscous
texture that will become slightly thicker.

6 Whip the cream cheese Chantilly in a stand mixer with the whisk attachment until bigger volume
and light, but stable texture before using.

PIPING THE LEMON CURD ON THE SPONGE

1 The lemon curd has spent 12 hours in the fridge. It has set and has acquired a tender and
comfortable for piping texture.

2 Remove the cling film and transfer the curd in a pastry bag with the 11 mm tip.

3 Take the sponges that have cooled down out of the fridge.

4 Scale 170 g of curd for each sponge and pipe it onto the cold sponges in rings. Pipe the lemon
curd in the form of domes to get an interesting cut at the end.

5 Put the sponges with the curd in the freezer for 3-4 hours until completely frozen.

CREAM CHEESE MOUSSE WITH VANILLA

Ingredients
For 2 rings d=14 cm, h=4.5 cm Total weight: ~ 246 g 100%

Gelatine mass 25 g 10%

Milk 20 g 8%
Salt 1g <1%
Sugar 1 10 g 4%
Cream cheese 130 g 53%
Egg whites 50 g 20%
Sugar 2 10 g 4%
Vanilla 1 pod <1%

1 Mix the milk, salt, sugar 1 and gelatine mass made beforehand.

2 Add the seeds of 1 vanilla pod.

3 Bring the mixture to 80-90 °C / 176-194 °F to dissolve the sugar and gelatine.

4 Add the cream cheese for a better cream taste and stable texture. Use cream cheese 70% for a
thicker texture appropriate for this recipe.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CITRONELLO
For 2 cakes d=16 cm and h=4,5 cm

CREAM CHEESE MOUSSE WITH VANILLA

5 Pour the hot mixture onto the cream cheese and process with the blender to get a homogeneous
emulsion.

6 Transfer the hot mixture into a clean container and set it aside: it should cool down
to 30 °C / 86 °F - the temperature at which you should add the whipped egg whites.

7 Whip the egg whites that are at room temperature (20-22 °C / 68-72 °F) with sugar in the mixer
with the whisk attachment until a bigger volume and glossy and stable meringue. It shouldn’t be
overwhipped. Transfer the meringue into a bowl for more convenient work.
TIP
You may use either fresh or pasteurized egg whites or powdered egg whites (albumin).

8 Add the milk, cream cheese, gelatine and sugar mixture which is at 30 °C / 86 °F to the meringue
that should have room temperature (20-22 °C / 68-72 °F) in two portions, gently stirring. The
cream cheese mousse with vanilla is ready for work (use 105 g for each cake). Stick to the
mentioned temperature while cooking, otherwise the mousse will set quicker and you won’t be
able to assemble the cake correctly.

UNMOLDING THE SPONGES WITH LEMON CURD

1 Remove the foil.

2 Using a heat gun, slightly heat the sides of the ring.

3 Cut the frozen sponge with lemon curd out of the ring, pressing the knife against the ring.

4 Put the sponges with lemon curd in the freezer until assembling.

PASTRY RING PREPARATION FOR ASSEMBLING IN A REGULAR MOLD

You can assemble the cake in a regular pastry ring, d=16 cm and h=4.5 cm wrapping the bottom
side of the ring with film, and lining its inner sides with the acetate strip.

ASSEMBLING

1 Pour 105 g of cream cheese mousse with vanilla into each mold and apply the mousse on all the
sides of the mold, so that you have no air pockets and gaps.
TIP
For assembling you may also use plastic or silicone molds d=16 cm and h=4.5 cm, or it can be a pastry ring of the
same size.

2 Place the frozen sponge with lemon curd downwards in the centre of the mousse. Do not push,
the sponge will sink into the mousse by itself.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CITRONELLO
For 2 cakes d=16 cm and h=4,5 cm

ASSEMBLING

3 Level the sponge with the mold gently rotating it.

4 Put the assembled cakes in the freezer overnight (~ 6-12 hours).

UNMOLDING THE ASSEMBLED CAKES

1 In order to remove the plastic hemisphere mold, use a large saucepan with boiling water. Dip the
mold into the saucepan for a couple of seconds and flip the cake over the surface. It will easily
unmold.

2 Put the cakes into the freezer at -22 °C / -8 °F to cool down completely.

WHITE CHOCOLATE FANS

Ingredients Total weight: ~ 160 g 100%

White chocolate 150 g 100%

Cacao Barry Zephyr 34%
Poppy seeds 5 -10 g

1 Melt the white chocolate to 45 °C /113 °F.

2 Spread it evenly onto a tray, preheated in the oven to 45 °C /113 °F. Try to apply the chocolate in a
thin layer. The temperature of the chocolate and the tray should be the same to make the apply-
ing of the chocolate on it easier. Thus you will get a more delicate décor.

3 Sprinkle the chocolate with poppy seeds.

4 Put the tray with the chocolate in the fridge for 10 minutes.

5 When the chocolate sets, take the tray out and leave it at room temperature for 5-10 minutes to
warm up and become pliable.

6 Make the fans out of the chocolate using a metal scraper. Put the scraper on the chocolate on
the tray with a 45° angle, then put your index finger on the angle of the scraper, touching the
chocolate. Then push forward fast so the chocolate curls and bends into fans.

7 Arrange the fans on a separate tray and put them in the fridge for 5-10 minutes to set.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CITRONELLO
For 2 cakes d=16 cm and h=4,5 cm

LEMON GEL

Ingredients Total weight: ~ 115 g 100%

Neutral glaze 100 g 87%

Lemon juice 15 g 13%
Vanilla pod seeds At the tip of the knife
Water-soluble yellow Sufficient quantity
food colourant

1 Dilute the yellow food colourant in some water and mix until it dissolves.
TIP
It is easier to give the nappage the desired shade if you use gel or liquid water-soluble food colourant. In this case, no
water is needed, add the colourant into the nappage.

2 Mix the lemon juice with the neutral glaze and heat until it melts.

3 Add a pinch of vanilla pod seeds.

4 Then add the diluted yellow food colourant (just a couple of drops) to the lemon juice and neutral
glaze mixture to get a light yellow shade.

5 Process the gel with the hand blender until smooth texture. The gel for decoration is ready.

SPRAYING MIXTURE FOR VELOUR

Ingredients Total weight: ~ 200 g 100%

White chocolate 100 g 50%

Cacao Barry Zephyr 34%
Cocoa butter 100 g 50%
White fat-soluble Sufficient quantity
food colourant

1 Melt the cocoa butter to 45-50 °C / 113-122 °F.

2 Add the chocolate and stir until it dissolves. Pour the mixture into the measuring cup.
TIP
You can also melt the cocoa butter and the chocolate in the microwave oven or water bath. Do it separately and heat
them up to 45-50 °C / 113-122 °F.

3 Add the white food colourant to the mixture and process with the hand blender. The spraying
mixture for velour is ready. Use it right now.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CITRONELLO
For 2 cakes d=16 cm and h=4,5 cm

VELOUR COATING

1 Strain the mixture for velour (45-50 °C / 113-122 °F) into the spraying gun cup.

2 Coat the frozen cake (-18 °C / 0 °F или -22 °C / -8 °F) at a distance of 25-40 cm, your movements
should be even and slow. The diameter of the spraying gun tip is 1.4 mm.

3 Put the coated cake into the freezer for 5-10 minutes so that the velour coating stabilizes.

NEUTRAL GLAZE (NAPPAGE) COATING

1 Put the neutral glaze (nappage) made beforehand in the saucepan with water.

2 Heat the mixture to 60-70 °C / 140-158 °F until it dissolves. Remove from heat.

3 Strain the coating mixture (70 °C / 158 °F) into the spraying gun cup.

4 Coat the frozen cake (-18 °C / 0 °F или -22 °C / -8 °F) at a distance of 25-40 cm, your movements
should be even and slow. The diameter of the spraying gun tip is 1.4 mm. If you don’t have a
spraying gun, pour the nappage, heated to 60-70 °C / 140-158 °F, over the cake.

5 Put the coated cake into the freezer for 5-10 minutes so that the neutral glaze stabilizes.

DECORATING

1 Transfer the coated cakes on the cake boards with the help of two offset spatulas - the bigger
and the smaller one.

2 Whip the Chantilly cream in the mixer with the whisk attachment at a medium speed until light
and airy texture. Constantly keep an eye on the cream in order not to overwhip it. Its texture
should be stable, but not thick.

3 Put the cream into a pastry bag with the Saint Honore tip. Do not fill the bag fully. For more
convenient work, fill it with the cream up to .

4 Pipe a line of Chantilly cream on the top of each cake holding the piping bag with a 90 degrees
angle.

5 Make a paper cornet and fill it with the lemon gel.

6 Pipe the gel into the cavities of the Chantilly cream.

7 Decorate the cake with chocolate fans.
8 Add some lemon zest on the top of the cake.

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