Lemon Delight

2 eggs (room temperature)

1 egg yolk (room temperature)

1/3 cup sugar

1/4 cup cake flour

1/4 cup potato starch

1/2 vanilla bean (from the Bourbon Islands)

1/2 lemon, zested

 

Whip Cream

3 cups heavy cream (room temperature)

1/3 cup sugar

2 lemon peels

 

Syrup

1/6 cup water

1/6 cup sugar

1/3 cup Lemocello (Italian lemon liquor)

1 lemon peel

 

Lemon Custard

4 egg yolks

1/3 cup sugar

1/3 cup lemon juice

2 oz butter, softened

1/2 vanilla bean pod (from the Bourbon Islands)

1 lemon peel

 

Vanilla Custard

3/4 cup milk

1/3 cup heavy cream

5 egg yolks

1/3 cup sugar

1/6 cup corn starch

1 vanilla bean pod (from the Boubon Islands)

salt to taste

3 lemon peels

 

Extra Ingredients for Filing/Glaze

1/4 cup Limoncello (Italian lemon liqueur)

2 cups milk cold

1 – In a bowl, stir sugar into heavy cream until fully dissolved.

2 – Place both lemon peels into the heavy cream. Cover and place in refrigerator to infuse overnight (12 hours)

3 – After setting overnight, remove lemon peels and whip the lemon cream until you have a whipped cream consistency. 

 

 

 

Genoise Sponge Cake

1 – In a standing mixer with a whisk attachment pour in the eggs, egg yolk, and sugar. Start to whip. (Note that eggs need to be at room temperature or they will not whip up properly.)

 

2 – After 30 seconds of whipping, add in lemon zest and vanilla bean. Let this whip for about 11-12 more minutes.

 

3 – While waiting for the whipping to complete, sift and mix the case flour and potato starch.

4 – Once the egg mixture has been completely whipped (to a nice foamy texture), slowly pour in the combined flour mixture, and mix by hand.

5 – Pour sponge cake batter into slightly greased half-dome silicone molds, about 3/4 of the way full.

6 – Bake at 350 degrees for 28 minutes.

 

 

Syrup

1 – Heat water, sugar, and lemon peel in a pot over low-medium heat. The ingredients should meld together but do not burn them.

2 – Once the sugar granules have dissolved fully, remove the pot from the heat and add in the Limoncello.

3 – Cover and let it infuse at room temperature for at least an hour, then strain.

 

 

Lemon Custard

1 – Heat lemon juice and the lemon peel in a pot over medium heat.

2 – In a separate bowl mix egg yolk, sugar, and vanilla bean until thoroughly mixed.

3 – Once the lemon juice is fairly hot, slowly pour it into the egg yolk bowl while whisking.

4 – Once fully mixed, pour the entire mixture back in the pot and cook until 176 degrees. Make sure to use a thermometer on the cream so you do not exceed 176 degrees or the cream may curdle.

5 – As soon as the cream hits 176 degrees, remove the pot from the heat, and pour the cream into the bowl (without the lemon peel).

6 – Let the cream cool to 104 degrees.

7 – Add the softened butter and mix with an immersion blender.

8 – Cover and place in fridge until ready to assemble.

 

Vanilla Custard

1 – Heat milk, cream, vanilla bean, and the lemon peels in a pot over medium heat.

2 – In a separate bowl mix sugar, corn starch, and salt until mixed thoroughly and without lumps.

3 – Mix in egg yolks and continue to whisk.

4 – Once the milk cream is fairly hot, slowly pour it into the egg yolk bowl while whisking.

5 – Once fully mixed pour the entire mixture back into the pot and cook until 185 degrees. Use a thermometer on the cream so it does not exceed 185 degrees as it may cause cream to curdle.

6 – As soon as the cream hits 185 degrees remove the pot from the heat and pour the cream into the bowl without the lemon peel.

7 – Cover and place in the freezer until ready to assemble.

 

Filling

1 – Mix the Lemon Custard, 1/4 cup of Lemoncello, Vanilla Custard, and 1/2 of the Whip Cream you made.

2 – Put the entire cream mixture into a piping bag with a flat head.

 

Assemble

1 – With the sponge cake still in the silicone molds, poke the cake with the piping bag and squeeze some of the Filling into the middle of the cake. Repeat for all cakes.

 

2 – Remove cakes and turn them right-side up on a flat surface. Wear gloves for the remaining portion.

3 – Squeeze Syrup on to the top of the cakes to moisten them (or brush it on).

4 – Let cakes cool down for at least 1 hour in the freezer.

 

 

Glaze

1 – While you wait for the cakes to cool down, squeeze the remaining Filling cream from the piping bag into a bowl, add in the other half of the Whip Cream recipe, and mix with cold milk until fluid enough for glazing the cakes. 

2 – Dunk the cakes into the glaze to fully coat then place each on a plate.

3 – Add Whip Cream and lemon zest on top for decoration.