Lemon Plum Cake with Raspberries, Toffee, Yogurt and Liquorice

By corlear

Ingredients

• For the lemon plum cake:
• 11/4 cup butter, softened
• 7/8 cup icing sugar
• 2 egg yolks
• 2 whole eggs
• 2 cups plain flour
• pinch baking powder
• 1/2 cup egg whites
• 3/4 cup sugar
• pinch citric acid
• grated rinds of 2 lemons
• For the plum cake powder:
• the plum cake (see previous step)
• For the basic syrup:
• 3/4 cup sugar
• 11/2 cup water
• For the lemon coating:
• 11/2 cup lemon juice
• 9 tbsp basic syrup (see previous step)
• 11/2 cup water
• For the lemon marmalade:
• 11/4 cup lemon juice
• 1/2 cup sugar
• 41/4 oz lemon, diced
• pinch powdered agar-agar
• For the 40% syrup:
• 3 tbsp sugar
• 1/4 cup water
• For the raspberry compact:
• 1/3 cup raspberry purée
• 4 tbsp 40% syrup (see previous step)
• 1/4 de sheet gelatin (previously rehydrated in cold water)
• For the toffee sauce:
• 2 oz sugar
• 1/2 cup single cream (35% fat)
• For the yogurt sorbet:
• 2 cups yogurt
• 1/3 cup milk
• 4 tbsp glucose
• pinch sorbet stabilizer
• 1/4 cup basic syrup (see previous step)
• For the liquid liquorice croquant:
• 1/3 cup basic syrup (see previous step)
• 2 oz plum cake, dried and powdered
• 11/2 tbsp glucose
• squirt liquorice paste
• To finish:
• 3/4 tbsp liquorice paste
• 7/8 cup Greek yogurt

Details

Servings 4

Preparation

Step 1

For the lemon plum cake:
1. Place the softened butter and icing sugar in a mixing bowl and beat at a medium heat.
2. One the ingredients are thoroughly mixed together, add the eggs and the egg yolks, alternating with a little flour to stop them from curdling.
3. Once all the elements are blended together, low the speed to the lowest setting and mix the flour with the baking powder.
4. Meanwhile, mix the citric acid and sugar together and then make a meringue out of the egg whites and the sugar.
5. Finally, grate the lemon rind directly onto the cake mix and add the lemon meringue.
6. Put in a cake tin and bake at 355ºF for 15 min.

For the plum cake powder:
1. Cut the sides off the plum cake and grind them into a powder in the food processor. Scatter them over a sheet of greaseproof paper and bake in the oven at 212ºF for 40 minutes until they dry.
2. Keep the powder to use later.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the lemon coating:
1. Mix the ingredients together while cold and keep in the fridge.

For the lemon marmalade:
1. Bring the lemon juice and sugar to the boil and reduce, without letting it become bitter or turn brown.
2. Add the diced lemon and the agar-agar and bring back to the boil. Leave to set in the fridge.

Assembly: Cut the top of the plum cake off horizontally, fill with lemon marmalade, cover and freeze.

For the 40% syrup:
1. Mix both ingredients together and bring to the boil.

For the raspberry compact:
1. Heat the syrup to 120ºF, dissolve the sheet of gelatin in it and then add the raspberry purée.
2. To make the compact, soak an 3" metal ring in the raspberry purée and place on a Silpat liner on a baking tray. Freeze.
3. Once it is frozen, fill the inside of the ring with more raspberry purée until you have covered the surface and freeze again.
4. When the inside surface of the ring is frozen, remove from the mould and cut into quarters.
5. Keep in the freezer until you are ready to use it.

For the toffee sauce:
1. Put the sugar in a pan and make a dark golden caramel.
2. Once it is made, add the boiled cream, stir and leave to rest in the fridge.

For the yogurt sorbet:
1. Bring the milk, syrup and glucose to the boil and add the stabilizer.
2. Leave to cool and add the mixture to the yogurt.
3. Leave to stand for 8 hours in the fridge and then process in the ice cream maker.

For the liquid liquorice croquant:
1. Mix all the ingredients together in the Thermomix and blend at 140ºF for 5 min.
2. Leave the dough to rest for 8 hours.
3. Cut a rectangle (1½" wide by 15" long) out of greaseproof paper and use a spatula to spread the liquorice over the paper.
4. Smooth the surface with a comb and use a blunt knife (which will cut the paste, but not the paper) to make small 1" rectangles.
5. Bake at 340ºFfor 7 minutes. Remove from the oven and turn over to separate it from the paper while still hot.
6. Keep in a dry place.

Final Steps & Preparation:
1. Cut a ¼" thick piece of lemon plum cake and cover it with the lemon coat.
2. Place the plum cake at one end of the plate and begin to add the toffee, yogurt and liquorice paste sauces from the other end, getting nearer and nearer to the plum cake.
3. Just before serving, place the raspberry compact and the yogurt sorbet on top of the plum cake.
4. Finally, place the liquid liquorice croquant on top of the sorbet.