Lemon moon cake with lemon fromage – A recipe for the most delicious gluten-free lemon moon cake topped with an airy and tart lemon fromage.
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Lemon moon cake
300 g butter, softened
300 g sugar
200 g marzipan, grated
Zest of 2 organic lemons
2 tsp. vanilla sugar
140 g almond flour
60 g potato flour
2 tsp. baking powder
Juice of 2 organic lemons
8 sheets gelatin
6 whole eggs, fresh or pasteurized
200 g sugar
Zest and juice of 2 lemons, equivalent to 100 ml lemon juice
500 ml cream
Lemon moon cake
Heat the oven to 185 C convection.
Beat the butter, sugar, marzipan, lemon zest, and vanilla sugar together. Add an egg to the mixture as you continue to whisk. Mix the almond flour, potato flour, and baking powder together in a bowl and whisk it into the batter alternating with the lemon juice. Line a springform cake tin about 25 cm in diameter with baking paper and spread the batter in the tin. Bake the cake in the oven for 45-50 minutes. Let the cake cool.
Soak the gelatin in cold water.
Beat the eggs and sugar until very light and fluffy – it will take 5-10 minutes. Add the lemon zest. Warm up the lemon juice in a small saucepan and wring out the gelatin. Melt the gelatin in the warm lemon juice. When the lemon juice is finger-warm, stir in a few spoonfuls of the egg mixture, and then carefully fold the gelatin mixture into the egg mixture. Whisk the cream to a light foam and fold it into the egg mixture.
Release the cake from the tin. Place the lemon moon cake on a plate and place the tin around the cake again. Line the inside of the tin with acetate. Close the tin around the cake. Pour the lemon fromage onto the cake base and refrigerate for at least 6 hours, but preferably overnight.
Free the cake from the tin and acetate. Decorate the cake with whipped cream, candied lemons, and some grated lemon zest. Enjoy!