Lemon dessert in a modern version. The original claw-shaped monoportion, filled with lemon mousse, lemon cream and carrot sponge cake, is perfect as a complement to any sweet buffet offer.
Whisk the eggs with sugar, slowly adding oil at the end. Then add sieved flour, gingerbread spice, baking soda and salt. Finally stir it with grated carrot. Bake at 160ºC for 20 min.
Dissolve the gelatine in boiled cream, pour onto melted chocolate and stir it making ganache. Boil the syrup from the water and sugar. Whisk the egg yolks, add hot syrup while whisking. At the end mix whipped cream with egg yolks foam, lemon paste and the ganache.
Warm up to 80⁰C: lemon juice sugar and eggs (constantly stirring), then add dissolved gelatine. Leave it for 5 min. and then add cold butter. Stir the mass to obtain smooth texture.
Spray the yellow velvet Barima Artisanal Color (code AP0379GIA) onto the frozen cake.
Then finish with chocolate decorations Barbara Decor:
Willow Leaves (code 333307).
Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!