A leisurely summer afternoon unfolds as I embark on the creation of a delectable cake. It will be a citrus-infused masterpiece, with delicate layers of sponge enveloping a luscious lemon mousse. Patient as ever when it comes to baking, I take my time, allowing the filling to set while I prepare a refreshing chilled soup of cucumber and green peas. This culinary symphony embodies the essence of a perfect summer’s day.
To enhance the utter brilliance of this occasion, there will be an array of additional delights gracing the table. Crisp toasts adorned with roasted aubergine and basil, a jug of elderflower cordial, and a handful of wild strawberries handpicked from the garden. These crimson jewels, reminiscent of Jelly Tots, will rest elegantly upon a bed of strawberry leaves. Truly, this is the pinnacle of summertime bliss.
Now, let us delve into the enchanting realm of the Lemon Sherbet Mousse Cake. This recipe consists of two distinct yet harmonious parts. First, we shall create a light and airy sponge, followed by the citrus-infused mousse. Although it may seem intricate, fear not, as this recipe is surprisingly straightforward. For optimal ease, it is recommended to utilize a springform cake tin and a sharp knife to effortlessly slice the cooled sponge in half. The outer ring of the tin is crucial for maintaining the integrity of the filling until it sets. Lastly, this masterpiece is adorned with a dusting of citrus-flavored sugar, the perfect finishing touch. This recipe serves 8 to 10 individuals.
Let us now assemble the ingredients required for this marvelous creation:
For the cake:
– 35g of butter
– 3 large eggs
– 75g of caster sugar
– 75g of plain flour
For the filling:
– 4 medium eggs
– 150g of caster sugar
– 2 large lemons
– 5 sheets of gelatine (9g)
– 250ml of double cream
– 250g of full-fat cream cheese
For the topping:
– 150g of caster sugar
– Finely grated zest of 1 large lemon
Furthermore, you will need a 20cm spring-clip sponge tin. Now, let us commence the cake-making process. Preheat the oven to 170C/gas mark 3, then line only the base of the sponge tin with parchment paper.
Begin by melting the butter in a small saucepan over low heat. Once melted, remove it from the heat and allow it to cool, ensuring it does not solidify. In the bowl of a food mixer, crack the eggs and add the caster sugar. Whisk this combination until it reaches a thick and creamy consistency, preferably at high speed. Sift in the flour and gently incorporate it with a large metal spoon into the egg and sugar mixture. Carefully pour in the cooled melted butter and fold it in lightly. Using a rubber spatula, transfer the batter into the cake tin.
Bake the cake for approximately 20 minutes, or until it is soft and springy to the touch. Remove it from the oven and let it settle for 10 minutes. Place a piece of greaseproof paper over a cooling rack, then turn out the sponge onto the rack and remove the base. Carefully peel off the paper.
Now, let us craft the exquisite cake filling. Begin by separating the eggs, placing the whites in a large mixing bowl. Using an electric mixer with a whisk attachment, beat the egg yolks and sugar together until they become thick and pale. Finely grate the lemons and add the zest to the yolk and sugar mixture.
Juice the lemons, ensuring you obtain 125ml of juice. Submerge the gelatine sheets in a bowl of cool water and allow them to soften. Warm the lemon juice in a small saucepan and remove it from the heat. Lift the softened gelatine from the water, it should be quivery yet solid enough to handle, and add it to the warm juice, stirring until it dissolves.
Add the cream cheese to the yolk and sugar mixture, ensuring it becomes completely smooth. Next, incorporate the lemon juice and dissolved gelatine into the mixture. In a separate bowl, whip the cream until it forms soft waves, not quite reaching stiff peaks. Gently fold the whipped cream into the mixture. Then, beat the egg whites until stiff and fold them in carefully and thoroughly.
Using a long serrated knife, delicately slice the cake in half horizontally, exercising caution as it may be fragile. If slight breakage occurs, do not fret, as we will be covering it with sugar. Remove the base from the cake tin and place the empty ring on a serving plate, securing it with the spring clip. Spoon the filling onto the sponge, smoothing the surface gently. Proceed to place the top half of the sponge on the filling, pressing it down ever so gently. Cover the tin with clingfilm or a plate, and allow it to set in the fridge for 3 to 4 hours.
The final touch of this culinary masterpiece is the sugar crust. Simply place the lemon zest and sugar in a food processor and pulse it for a few seconds. Sprinkle the lemon sugar over the surface of the cake when serving. Undo the spring clip and carefully remove the ring from the cake.
Now, let us embark on the creation of the refreshing and invigorating Cucumber and Pea Soup, truly the epitome of a summer’s afternoon. This quick and vibrant soup exudes freshness and is best enjoyed thoroughly chilled, akin to vichyssoise and watercress soup. Be sure to have some ice cubes on hand for optimal refreshment. If desired, tastefully adorn this creation with nasturtium or pea flowers, which add a delightful pepperiness, much like sweet rocket and a tangle of peashoots. This recipe serves 4 individuals.
Gather the following ingredients:
– 400g of peas, fresh or frozen (podded weight)
– 1 large cucumber (450g)
– 200g of natural yoghurt
– 12 mint leaves
– Juice of 1 lime
Begin by bringing a deep pan of water to a boil. Add the peas and cook them for approximately 3 to 4 minutes until they reach a tender consistency. Fresh peas may require a couple of minutes longer than frozen peas. Drain the peas, reserving 2 tablespoons of the cooking water.
Place the peas in a blender or food processor along with the reserved water. Peel the cucumber and cut it into small pieces, then add it to the blender. Process the mixture briefly before adding the yoghurt, mint leaves, and a pinch of salt. Continue processing until the mixture reaches a thick, creamy consistency. Taste and adjust the seasoning as needed, adding lime juice to achieve the desired flavor, approximately half a lime should suffice.
Transfer the soup to a bowl, cover it, and refrigerate for at least 2 hours. Once chilled, ladle the soup into bowls and garnish with pea shoots or, for an added touch of elegance, edible flowers.
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