Vanilla cake with lemon kurd and lemon souffle

10 servings
8 hours


1. Dough. Separate proteins from yolks. Beat the proteins with half the sugar until fluffy. Beat the yolks with the remaining sugar. Gently mix the proteins to the yolks. Sift the flour with starch and soda and add parts to the egg mixture. Mix until homogeneous.

2. Place the dough in an oiled split tin (Ø20 cm) and bake for 25 minutes at 170 ° C. Cool the bark and cut it lengthwise into 3 parts.

3. Lemon Kurd. Pour lemon juice into the pan, add zest and sugar. Bring the mixture to a boil. Whisk the eggs until smooth and gradually add to the lemon juice. Bring to a boil and, stirring constantly, cook for about 5 minutes until thickened. Transfer the Kurd to a bowl, cover with cling film "in contact. "

4. Soufflé. Lightly whisk the eggs and mix with the starch and sugar. Boil milk. Pour hot milk into the egg-starch mass with a thin stream, then pour everything back into a saucepan, bring it to thickening over low heat. Remove the cream from the heat, transfer to a bowl, cover with film "in contact, " cool. Soak gelatin in lemon juice and leave to swell. Heat the swollen gelatin with the lemon zest until completely dissolved. Strain (you can not filter). Pour gelatin into the cream and mix. Beat the cream into strong foam and mix it into the cream.

5. Put the cake on the bottom of the culinary ring, grease with lemon kurd on top, pour out half of the souffle on top, cover with a second cake, which is also soaked with kurd and pour out the remaining souffle. Put the third cake on top, miss it with the remains of the Kurd. Cover the tin with the cake with cling film and refrigerate for 4-5 hours until frozen.

6. Decoration. Decorate the finished cake as desired. I decorated with ginger cookies, blueberries, lemon zest and mint.