Lemon Cream Pave Recipe
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Ingredients
4 eggs, separated 4
2/3 cup granulated sugar 150 mL
1 tbsp grated lemon rind 15 mL
1 tbsp lemon juice 15 mL
1 tsp vanilla 5 mL
2/3 cup all-purpose flour 150 mL
LEMON RUM SYRUP
1/3 cup granulated sugar 75 mL
1/3 cup water 75 mL
2 tbsp lemon juice 25 mL
2 tbsp dark rum 25 mL
LEMON CREAM
1 pkg unflavored gelatin 1
1/4 cup cold water 50 mL
4 egg yolks 4
3/4 cup granulated sugar 175 mL
1 tbsp grated lemon rind 15 mL
3/4 cup lemon juice 175 mL
4 oz cream cheese, softened 125 g
1 cup whipping cream 250 mL
1-1/2 cups whipping cream 375 mL
2 tbsp sifted icing sugar 25 mL
2 tbsp dark rum 25 mL
10 strawberries, halved 10
2 kiwifruit, peeled and thinly sliced 2
1 mango, peeled and thinly sliced 1
1/2 cup toasted sliced coconut 125 mL
1/4 cup toasted chopped pistachios 50 mL
Directions
Grease 15x10 inch (40 x 25 cm) jelly roll pan; line with parchment paper.
Grease paper and sprinkle lightly with flour.
Set aside.
In bowl, beat egg yolks with sugar until light and fluffy; beat in lemon rind and juice and vanilla.
In separate bowl, beat egg whites until stiff but not dry peaks form; fold into yolk mixture.
Gently fold in flour until thoroughly mixed.
Spread in prepared pan; bake in 350°F (180°C) oven for 15 to 20 minutes or until golden and cake springs back when lightly touched.
Let cool in pan.
Lemon Rum Syrup: In saucepan, combine sugar, water and lemon juice; bring to boil.
Boil for 1 minute; stir in rum.
Brush over cake.
Lemon Cream: In saucepan, sprinkle gelatin over cold water; let stand for 5 minutes to soften.
Over low heat, warm gelatin gently just until dissolved.
Meanwhile, in bowl, beat egg yolks with sugar until light; beat in lemon rind and juice.
Beat in gelatin mixture.
Return to saucepan and cook over low heat for 5 to 6 minutes or until barely thickened; let cool slightly.
In large bowl, beat cheese until light; beat in lemon mixture.
Let cool to room temperature just until starting to thicken.
Whip cream; fold into lemon mixture.
Spread evenly over cake.
Refrigerate for at least 2 hours or up to 2 days.
Cut into 20 squares.
Garnish: Whip cream; beat in sugar and rum.
Spoon into pastry bag and pipe decora tively onto each square.
Garnish squares attrac tively with strawberries, kiwifruit, mango, coconut and pistachios.
Toast coconut and pistachios on separate baking sheets in 350°F (180°C) oven for 5 minutes or until golden.
Grease paper and sprinkle lightly with flour.
Set aside.
In bowl, beat egg yolks with sugar until light and fluffy; beat in lemon rind and juice and vanilla.
In separate bowl, beat egg whites until stiff but not dry peaks form; fold into yolk mixture.
Gently fold in flour until thoroughly mixed.
Spread in prepared pan; bake in 350°F (180°C) oven for 15 to 20 minutes or until golden and cake springs back when lightly touched.
Let cool in pan.
Lemon Rum Syrup: In saucepan, combine sugar, water and lemon juice; bring to boil.
Boil for 1 minute; stir in rum.
Brush over cake.
Lemon Cream: In saucepan, sprinkle gelatin over cold water; let stand for 5 minutes to soften.
Over low heat, warm gelatin gently just until dissolved.
Meanwhile, in bowl, beat egg yolks with sugar until light; beat in lemon rind and juice.
Beat in gelatin mixture.
Return to saucepan and cook over low heat for 5 to 6 minutes or until barely thickened; let cool slightly.
In large bowl, beat cheese until light; beat in lemon mixture.
Let cool to room temperature just until starting to thicken.
Whip cream; fold into lemon mixture.
Spread evenly over cake.
Refrigerate for at least 2 hours or up to 2 days.
Cut into 20 squares.
Garnish: Whip cream; beat in sugar and rum.
Spoon into pastry bag and pipe decora tively onto each square.
Garnish squares attrac tively with strawberries, kiwifruit, mango, coconut and pistachios.
Toast coconut and pistachios on separate baking sheets in 350°F (180°C) oven for 5 minutes or until golden.
