Lemon curd cakes

Materials:

  • 500 grams FunCakes mix for Cookies
  • 150 grams butter
  • 1 eggs
  • Mini baking pans 9 cm (12 pieces)
  • 100 grams FunCakes mix for Bavarois -Lemon-
  • 120 ml water
  • 500 ml whipping cream
  • 3 leafs of gelatine
  • 2 lemons
  • 150 grams butter
  • 2 eggs (approx. 100 gram)
  • 125 grams white caster sugar
  • 250 ml whipping cream
  • 30 grams sugar

Preparation:
Press the lemons and heat the juice along with 150 gram butter in a saucepan on low heat. Mix with a whisk in a bowl the 2 eggs with the sugar until slightly thickened. Add the lemon-butter mixture and stir well. Now put it back into the pan. Bring it to the boil while stirring. Now turn the heat back to low and heat another 2 minutes while you keep stirring. Let the lemon curd cool down in the refrigerator.

Put the gelatine in cold water.

Preheat the oven at 180°C (convection oven 160°C). Knead 500 gram mix with 150 grams butter and 1 egg to a dough. Let it harden in the refrigerator for at least 1 hour. Roll out the dough on a floured surface to approx. 0.5 cm thickness. Cut out circles in the size of het baking pans and press them in the pans. Bake them in the middle of the oven for approx. 12 minutes and let them cool down.

Lubricate the bottom with a layer of lemon curd. Whip the cream to yogurt thickness. Mix the mix for bavarois with the water and spatula this mixture direct gently through the whipped cream.

Place the gelatine sheets with adhering moisture in a bowl in the microwave for 20 seconds and then pour them with whipping cream. Stir well and pour the mousse evenly over the lemon curd in the cakes and put them in the fridge.

Beat the 250 ml whipped cream with the 30 grams of sugar until stiff. Decorate the cakes with a swirl of cream, slice of lemon, mint and nonpareils.

Number of cakes:
12 cakes.