Citrus Cake Ondulation
Soft lemon biscuit:
In the food processor, mix the jam, almond paste and eggs. Add the lemon zest, oil and starch. Whip the warm egg whites with the sugar. Gently incorporate into the previous mixture. Bake at about 190°C.
Mandarin jam:
Soak the citrus fruits in cold water. Drain, rinse and change the water 3 times every 8 hours, for a total of 24 hours of soaking. Boil the citrus fruits in water until the fruits become tender. Leave to cool. Cut into slices. Mix the fruit slices with the sugar and juice. Cook over low heat until it reaches 40° Brix. When the jam is ready, add the sugar and pectin. Boil for another 30 seconds. Leave to cool and blend. Sieve everything. Spread 140 g of jam on the biscuit and keep 40 g for decoration on top of the cake.
Double lemon mousse:
Melt the gelatine in the lemon juice. Add to the lemon cream. Heat to 25°C. Cook the sugar to 121°C, then prepare an Italian meringue with the egg whites. When the temperature reaches 25°C, add the whipped cream to the lemon cream, then the Italian meringue.
Lemon cream:
Cook the lemon puree, lemon paste, sugar, eggs, egg yolks, custard powder and dessert gelatine like a custard for 5 minutes at boiling point. Add the butter at 35°C and blend until completely emulsified.
Lemon tart:
Lightly mix the streusel, then add the melted topping. Gently fold in the feuilletine.
