Ingredients for the almond layer:
- 40 grams of wheat flour
- 30 grams of almond powder
- 20 grams of butter
- 2 egg whites
- 2 spoons with sugar
- a bit of salt
Ingredients for the pistachio layer:
- 50 grams of ground pistachio
- 2 egg whites
- 2 spoons with sugar
- 1 egg yolk
Ingredients for the mango mousse:
- 250 grams of mascarpone
- 100 grams of fresh cream
- 50 grams of sugar
- 2 grams of gelatin
- 1 mango
Ingredients for the lemon curd:
- 250 milliliters of water
- 3 egg yolks
- 40 grams of butter
- 30 grams of sugar
- 3 teaspoons with flour
- 2 lemons
- 1 gram of gelatin
Crunchy crust:
Cake decoration:
- 150 grams of fresh cream
- 20 grams of sugar
- spring flowers
Prepare the almond layer:
Beat the egg whites with the sugar.
Add the almond powder, the flour and the salt and mix .
Add the melted and then cooled butter and mix.
On a baking paper make spread the composition in a 20 cm diameter round shape.
Prepare the pistachio layer:
Grind the pistachio. Add the egg yolk and mix.
Separately beat the egg whites with the sugar.
Slowly incorporate the pistachio composition over the beaten egg whites.
Put the mixture on a baking paper, so as to have the same dimension as the almond layer.
You can bake the two layers together at 180 Celsius degrees for 10-12 minutes or until done.
Let them cool!
Prepare the mango mousse:
Cut the mango in small pieces, add the sugar and let it simmer at slow fire for 5-10 minutes until tender.
When ready mash it and while still warm add the hydrated gelatin. Mix until the gelatin is dissolved.
Strain the composition and let it cool!
When cooled, add the mascarpone cheese and the beaten fresh cream and mix well.
Prepare the lemon curd:
In a bowl mix the flour with the sugar. Add a bit of cold water and mix well to have a composition a bit thicker than the one for pancakes.
In another bowl, finely grate the lemon zest from the two lemons.
Add the remaining water and warm it up.
Squeeze the juice from one lemon into the flour sugar composition prepared before and mix (you need the juice from only one lemon).
Add this composition over the lemon zest /water and let it simmer until it thickens.
When almost like a pudding, add the butter and mix until melted.
Add the egg yolks one by one and mix well after each one of them.
Divide the composition in two parts.
Now, in 200 milliliters of warm lemon curd add the hydrated gelatin and mix until dissolved. Put this lemon curd in a mold with the diameter of 15 cm.
The remaining lemon curd put it in a jar and save it for later.
Prepare the crunchy crust:
Melt the milk chocolate and let it cool.
When cooled add the crushed crepe dentelle and mix until well incorporated.
Spread it over the cold almond layer and let it rest in the fridge for 1 hour.
Assembling the cake:
On a plate in a circle carefully add the almond layer with the crunchy crust side at the bottom.
Above spread a third of the mango mousse, then cover with the pistachio layer. Let it rest in the fridge for 30 minutes.
Above the pistachio layer add half of the remaining mango mousse, then the lemon curd and finish with the remaining mango mousse.
Let it in the fridge over night.
The next day, take out the circle and cover the cake with half of the beaten fresh cream (with the ingredients from the "Decoration" section above).
Mix the other half of the beaten cream with the lemon curd saved in the jar, and spread it on top of the cake making shapes as you like.
Decorate with fresh flowers and the cake is ready.
Enjoy!
The original recipe from the lemon curd can be found
here.
