Recipes
Whisk the eggs, sugar, lemon zest and salt together, then add half of the whipped cream. Add the sifted flours/baking powder then the rest of the whipped cream and the melted butter. Bake in the oven at 180 °C (356°F) – 190 °C (374°F) for 7 - 9 mn.
Over a bain-marie, whisk the eggs, yolks and sugar to 45 °C (113°F) then cool, whisking continuously. Sift the flours and cocoa powder and add to the eggs/sugar mixture, then add the melted butter. Spread the mixture onto a silicon mat (less than 1 cm thick) and bake in the oven at 180 °C (356°F) for 10 - 15 mn. Cool before using.
Heat the eggs, the lemon juice and sugar to 85 °C (185°F) to make a crème anglaise. Add the gelatine and strain through a china cap sieve. At 40 °C (104°F), incorporate the butter using a hand blender.
Heat the cream and lemon zest, add the gelatine, strain through a china cap sieve onto the white chocolate and mix using a hand blender. Refrigerate for 24 hrs. Whip for a few minutes before using.
Heat the puree and inverted sugar in a pan to 45 °C (113°F), add the sugar and pectin and combine. Boil for 3 - 4 mn. Add the gelatine and lemon juice. Refrigerate for 24 hrs before using.
Cut the lemon biscuit sponge into 2 equal parts (20 cm x 25 cm) and the chocolate Genoise sponge to the same size. Spread lemon cream onto the first lemon biscuit sponge and stick the chocolate Genoise sponge on top. Then, spread the lemon cream on top and add the last lemon biscuit sponge. Refrigerate before cutting (2.5 cm x 10 cm). Freeze for a few minutes before coating with the spray gun. Transfer the whipped lemon ganache and the raspberry jelly into piping bags and pipe on top. Decorate with chocolate and fresh raspberries.
