#新良第一节烤大赛#chocolate Lemon Cake
1.
I received Xinliang's flour, quinoa flour is healthier~
2.
First make the cake body and prepare the ingredients.
3.
Sift the powdered sugar and flour, and mix well with almond powder in a bowl.
4.
Egg whites and sugar are beaten into a soft meringue.
5.
Add all the powder at once and mix well, then add lemon zest and mix well.
6.
Use an 11mm decorating nozzle to extrude two 16cm discs.
7.
Bake it in the preheated oven at 180°C for about 15 minutes until the color is satisfactory, then take it out and let it cool for later use.
8.
Next, make the lemon mousse, beat the egg yolks with sugar until a little white.
9.
Put the milk, whipped cream and lemon zest into a pot and boil.
10.
Pour a part into the egg yolk and stir well.
11.
Then pour it back into the pot, cook the English custard on low heat, cook until thick and turn off the heat, then add the gelatin that has been soaked in advance and stir well. Cool down and spare.
12.
Wrap the bottom of the 16CM mousse ring with plastic wrap, and put a piece of cake into it.
13.
Pour in the cooled lemon mousse and freeze for later use.
14.
Then do the brittle layer part. The butter softens at room temperature and scrapes and mixes evenly with all the powder.
15.
Add almond flakes and almond diced pieces, scrape and mix well.
16.
Pour it on oil paper or tin glue pad as much as possible.
17.
Bake in the oven at 170°C for about 15 minutes, until the surface no longer bubbles and the color is satisfactory, take it out and let it cool for later use.
18.
Next, prepare the chocolate mousse. Heat the milk in the pot, add the gelatin slices soaked in advance and stir evenly. Then pour into the chocolate, mix well and set aside.
19.
Whip the whipped cream in advance, adjust the hardness, pour in the cooled chocolate, and mix quickly.
20.
Take out the mousse ring and put it in the crushed crisp layer. The remaining crisp layer is finally used for decoration.
21.
Add part of the chocolate mousse.
22.
Fill in another piece of cake body. Then filled with chocolate mousse and moved into the freezer.
23.
Next, make the glaze, heat the whipped cream and transparent pectin into a pot, and stir evenly.
24.
After boiling, add the pre-soaked gelatin flakes, stir well and boil again.
25.
Pour into the milk chocolate and hazelnut parin and stir well and set aside.
26.
After the mousse is frozen, put it on the hard table paper and demould it, then cut the edges of the table paper and place it on the net rack. Check the state and temperature of the glaze, beat it with a homogenizer, and pour it on the surface of the mousse. Use a spatula to wipe off the excess glaze.
27.
Then decorate with chocolate rim and almond crisp layer, lemon and lemon zest.
28.
The finished product!
29.
The finished product is cut into pieces!
