Lemon Soufflé Cake with Berry Curd

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

To cook the syrup to the soft ball stage, mix powdered sugar with water (it should be a barely moistened mixture) and place it over low heat. Stir until the sugar dissolves, then stop stirring and let it come to a boil. The syrup should boil for about one to one and a half minutes, until a drop poured onto a cold plate rolls into a soft, elastic ball.

Ingredients

Wheat Flour - 7.1 oz
Chocolate eggs - 7 pieces
Butter - 7.1 oz
Sugar - 5.3 oz
Ricotta cheese - 8.8 oz
Vanilla salt - a pinch
Salt - a pinch
Frozen black currant puree - 17.6 oz
Lemon - 3 pieces
Potato protein - 2 teaspoons
Heavy cream - 8 fl oz
Gelatin - 3 teaspoons
Powdered Sugar - 7.1 oz
Fresh Mint - 1 bunch
Pistachios - 4.2 oz
Fresh Berries - 5.3 oz
Raspberry leaves - 5.3 oz

Step by Step guide

Step 1

Dough: rub 150 g of cold butter with 200 g of flour until you get a uniform crumb, add 250 g of ricotta, 50 g of sugar, and vanilla. The dough should be tender and fragrant. It should not stick to your hands. If the dough is too soft, add more flour. Wrap it in plastic wrap and refrigerate for at least an hour. Grease the mold with butter and sprinkle with flour (I used a 26 cm springform pan). Spread the dough evenly, forming the edges. Make holes with a fork, place parchment paper on top, and add beans. Bake until done in a preheated oven at 170–356°F (about 25 minutes). Then remove the paper with the beans and bake for another 10–15 minutes until lightly golden. Cool in the mold on a damp towel.

Step 2

Berry curd: drain the juice from the thawed berries into a saucepan (I used raspberries, blueberries, and black currants). Blend the berries into a puree and strain the juice through a sieve. Add the juice of 1 lemon. Whisk 2 eggs and 2 yolks with 80–100 g of sugar until smooth and add to the juice. Stir in the starch. Strain through a sieve into the saucepan. Place over low heat and cook until thickened, stirring constantly. Remove from heat, transfer to a glass bowl, and cover with plastic wrap so that it touches the cream. Cool for about 40 minutes at room temperature, then refrigerate. If you are unsure of your skills, it is advisable to cook the curd in a water bath.

Step 3

Lemon soufflé: soak the gelatin in 2 tablespoons of cold water. Separate the yolks from 3 eggs. Grate the zest of 2 lemons and squeeze their juice. Dissolve 100 g of powdered sugar in 2 tablespoons of water and cook the syrup over low heat until it reaches the 'soft ball' stage. Bring the lemon juice to a boil and slightly cool it, then dissolve the gelatin in it. Whisk the yolks with the zest and gradually pour in the syrup in a thin stream, continuing to whisk until the mixture becomes thick and light. Gradually add the gelatin dissolved in lemon juice. Cook a second batch of syrup in the same way. Whisk the egg whites, gradually adding the syrup, until stiff peaks form. Whip the cream until moderately thick, then fold in the yolks. Gently fold in the whipped egg whites using a wooden or plastic spoon. Chill in the refrigerator for an hour.

Step 4

Chop the pistachios in a blender (so they do not turn into flour). Check that the crust easily separates from the edges; if necessary, detach it, but then reattach the edge of the mold. Evenly spread the curd over the bottom of the crust. I did not use all of it; I had about a third left. If the curd is cold and thick enough, immediately spread the soufflé on top; if not, cool it in the refrigerator as needed. Spread the lemon soufflé on top and refrigerate for 1.5–2 hours. Transfer to a serving plate, trim the uneven edges of the crust. Decorate with fresh berries, chopped pistachios, and mint leaves.