{Vanilla Lemon Cake}
Serves:: 1 16-18cm diameter cake
Pate sucree:
  • 135g cold butter, cubed
  • 70g powdered sugar
  • 30g almond flour
  • 1g salt
  • 220g all-purpose flour
  • 50g egg
Vanilla chantilly:
  • 380g heavy cream
  • 1 vanilla pod, split in half lengthwise
  • 3g gelatin + 18g water
  • 120g white chocolate
  • 5g vanilla extract
Lemon vanilla gel:
  • 50g water
  • 50g white sugar
  • 80g lemon juice
  • 1 vanilla pod, split in half lengthwise
  • 2g lemon peel, grated
  • 2g agar agar
Decor: edible flowers, chocolate
Pate sucree:
  1. Combine the dry ingredients in the bowl of your mixer.
  2. Mix with the paddle attachment until the mixture looks sandy.
  3. Add the egg and mix just until it starts to come together in a ball.
  4. Wrap in foil and place in the fridge for at least 4 hours.
  5. Once chilled, take out and roll the dough at 2-3mm thickness. Cut out your desired shapes - discs i my case, but you can use number or letter cutters or patterns as well.
  6. Freeze the discs of dough for 20 minutes then bake in the preheated oven at 160C for 15-20 minutes. I prefer baking between two perforated silicone sheets. The final discs should have an intense golden brown color.
  7. Cool down.
Vanilla chantilly:
  1. Bloom the gelatin.
  2. Heat up the cream with the vanilla pod. Cover with foil and infuse for 20 minutes.
  3. Remove the vanilla pod and heat up again.
  4. Add the gelatin then pour over the chocolate.
  5. Blend well, adding the vanilla extract at the end.
  6. Cover with foil and chill in the fridge for at least 8 hours.
Lemon vanilla gel:
  1. Combine all the ingredients in a pot and bring to a boil. Cook for 2 minutes.
  2. Cover with foil and cool down in the fridge for at least 2 hours.
To assemble the cake:
  1. Mix the gel with a whisk until creamy and place in a piping bag.
  2. Whip the chantilly until stiff and place in a piping bag fitted with a round 15mm nozzle.
  3. Carefully start building up your cake, starting with a layer of pate sucree, dollops of chantilly and drops of lemon gel and so on.
  4. Keep in the fridge 2 hours before serving.
  5. Enjoy!
Recipe by Pastry Workshop at https://pastry-workshop.com/vanilla-lemon-cake-tort-cu-vanilie-si-lamaie/