Cake consists of several layers. Shortcrust pastry, almond biscuit Gioconda, Lemon mousse, Strawberry-banana cream. In order to make the Lemon mousse, you need to make Lemon curd - and these need to be addressed in advance - at least 4 hours or, even better, leave the Lemon curd in the refrigerator overnight. Let's start with that. Immediately you will appreciate the fact that Lemon cream is nearly the usual custard, what we do "Napoleon" and other cakes, only flavored with lemon — please forgive me for the blasphemy and forgive before the end of the recipe! First prepare all the necessary ingredients of the cream. Measure out 120 grams of sugar, grate lemon peel - 4 ounce, squeeze 80 grams lemon juice into a Cup, break into a bowl 112g eggs, prepare 175 g unsalted butter room temperature, cut it into small pieces. The author used the measure of weight is the gram for liquids - I did not deviate from the recipe and honestly he measured everything in grams. Fingers are gonna wipe the lemon zest with sugar until then, until the sugar has become wet and start to granulirovaniya.

In a small bowl, mix lemon juice, rubbed with our lemon zest, sugar and eggs.

Put the mixture in a water bath and cook until thick, stirring constantly so the eggs don't cook and nothing burnt down. I repeat, we must achieve the right consistency of custard — our spoon (or what we were going to mix) should leave a trace on the surface of the cream. Quickly remove from heat, continue to stir the bottom stays hot for a while, so it is best to put the bowl in another bowl filled with cold water.

Cool the cream to 60 gr., begin beating the cream, gradually adding the chopped up butter.

Should get the cream is silky, a homogeneous, saturated with oxygen, so whisk well. Place the cream in a bowl, cover with plastic wrap or lid and refrigerate overnight or at least 4 hours. During this time he should be well thicken, become creamy, airy consistency... Girls (and boys), here I something did not understand- whether the oil was not the same as in Russia, or something else, but the cream I have thick, and I think it could immediately use for Lemon mousse. In any case - will you have liquid cream or the thick - don't get nervous and just keep on with our work.

The next stage - almond biscuit Mona Lisa. Gioconda biscuit made of almond flour, and it is heavy by itself. The challenge is to make it easier, make the cake more airy. Nina advises Niksya beat with a mixer at an angle, tilted to add to the batter as much oxygen. Girls, I don't have such a powerful mixer, a conventional manual. And I'm not Nina Niksya. I've done this cake many times and once again not necessary. So I began to cheat and is a little deviated from the original recipe, adding in the dough razryhlitel. If you are confident in your abilities, beat angle, beat long. If you don't want to gamble, just do the same as I do; the flavor is not affected, and if affected, I may never know ))), because it needs to go to France to try the original creation of the Wizard. Biscuit Gioconda we will need 3 eggs, 3 egg whites, 100 g sugar, 20 g butter, 30 g flour, 15 g sugar, 100 g almond flour (ground almonds) 1/4 tsp razryhlitelya. First of all, I whipped 3 egg whites with 100 g sugar until stiff peaks and the meringue is made, as for meringue. About how to do it right, already written in many recipes - I will not spend time on it. Let stand in refrigerator, covered with film. Sifted 30 grams of flour and 1/4 tsp razryhlitelya several times through a sieve. Melt and cool 20 grams of butter.

On slow speed of mixer to mix in a bowl 100 grams ground almonds (almond flour) and 15 grams of powdered sugar. How to make flour from almonds, not too little written, too, I will not stop.

Add 1 egg, beat well. Add the second egg, continuing to whisk, tilt your mixer if possible, to introduce as many air bubbles in the batter. Weight needs to increase by almost half, now add the last egg. Beat for another 5 minutes.

Not stopping to whisk, add half the melted butter, mix well, add remaining. Beat another 3-5 minutes.

Stop whisking. Now gradually folding motion from top to bottom and at the same time turning the bowl around the circle, add 3/4 of the quantity of beaten egg whites, stir gently with a spatula trying to preserve the air bubbles.

Gradually sift on top of our mix flour with razryhlitelem, just stirring gently with a spatula. At the end of the input the remainder of the protein, stir gently with a spatula until smooth. The introduction of whipped egg white at the end - another trick in order to facilitate the dough.

That is now saturated with air, the dough turns out. Pour it on the covered baking paper baking tray with a layer of about 4-5 mm high, level. Bake at 180 degrees in preheated oven for about 15 minutes until lightly Golden.

Readiness check with a wooden stick. The finished cake to turn on the prepared surface, remove the paper.

Do a sand base. 115 grams of cold salt and 42 g of cold unsalted butter grate, add all the other ingredients - 50 g of powdered sugar, a pinch of salt (take a couple of pinches if salt no oil), 6 grams of boiled egg yolk, 142 gram flour and 28 g of starch.

I chopped the dough with the help of this special device. If it's not, use the blender - pulsing mode. Or just chop the dough with a knife. Knead the dough - or rather gather it together into a ball, make a few or we have extremely pressing movements - how convenient. Do not add water, the dough should stick together due to oil. A ball cover with plastic film and store in the refrigerator for at least 30 minutes.

The dough is rolled out between two layers of baking paper or cling film to a thickness of 4 mm. Cut out circular cookies of diameter equal to the diameter of a form that you will collect your cake. Pinned with a fork. Bake in preheated to 165 degree oven until tender - about 15 minutes. Girls, ordinary shortbread cookies - the way it is baked.

Here they are - our finished cookies!)

Banana-strawberry Jell-o! Oh! Delight in its purest form! First of all, we make puree with enough tangible pieces of fruit 300 g fresh or frozen (pre-thawed) strawberries and one banana, grinding it with a blender. The taste of mashed potatoes I corrected, adding the powdered sugar and lemon juice. It must be delicious. 1/3 of mash to be heated using the microwave or placing a bowl of it in another bowl filled with hot water. Dissolve 0,5 tablespoon of gelatin in about 25-30 ml of strawberry juice left over from frozen berries or Apple or grape fruit juice, or hot water mixed with lemon juice, or just hot water. Dissolve gelatin until dissolved. This process I have already described in the recipe "Cake \"Strawberry-banana -chocolate mousse" http://www.povarenok .ru/recipes/show/612 35/?cid=2644157

Enter the dissolved gelatin in hot puree, stirring rezvenko. Mix with the rest of the puree. Pour into covered with cling film the pan with a thickness of about 4-5 mm. Placed in the refrigerator until firm. Left a bit...), Prepare the syrup for impregnation biscuit Mona Lisa. For this, we need to boil 63 grams of sugar and 19 g of water. Boil, removed from heat, added the juice of one lemon, stir. The photo is not placed for obvious reasons!) - everything is very easy.

Prepare Italian meringue for Lemon mousse. The photo is not placed when you prepare the Italian meringue, hands full, and not before. )) For Italian meringue we need 2 protein, 126 g of sugar, 38 g of water. Boil water with sugar to a temperature of 121 degrees. Or about 3-4 minutes. And bring the sugar water to a boil, stirring occasionally. When the syrup boils, stop stirring and just boil - slowly boil the syrup, these 3-4 minutes. At the same time start whipping egg whites. When the egg white whipped to soft peaks, liquid protein does not remain, increase the speed of the mixer and in a thin stream on the blades of the mixer and pour the boiling syrup taken straight from the heat, whisking egg whites, "brewing" it. Protein becomes smooth, shiny, holds its shape well. Whisk until stiff peaks and until some cooling. Girls, Italian meringue used in this recipe, I think, more for security, not to use raw egg whites. If you believe in the eggs, then you can just make a normal meringue. Each protein is usually 50-60 grams of sugar. i.e. just doing a normal American meringue, whisking 2 protein 100-120 g of instant sugar until stiff peaks when the egg white when you turn the bowl stays in place. You can make French meringue - optional. Made meringue set aside in the refrigerator. Do some preparatory work before you prepare the Lemon mousse. Using the form, the size of which is less than somewhere around 0.5-1 centimeter of diameter of the form where we will collect our cake, cut out circles of sponge cake Mona Lisa, impregnate them with syrup with a cooking brush.

Cut the same size circles from frozen Strawberry-banana jello. With a spatula gently to hook them

And spread on a baking paper for ease. Grind unsalted, raw pistachios into crumbs - not too fine. If there is no unsalted pistachios, use almonds.

Finally, make Lemon mousse. For this we need to mix 225 g Lemon cream, which we took out of the refrigerator with 1 g of lemon peel. Whisk in the cream. We need 190 grams. Gently with a spatula in chunks and mix up the whipped cream in Lemon cream, as if rubbing and stirring simultaneously until a smooth consistency. Dissolve 1 tbsp of gelatin, 38 g of the heated lemon juice until dissolved!) Very carefully but quickly entered the dissolved gelatin into the mixture of cream and Lemon cream - I did this using a regular whisk the warm gelatin is poured quickly into the center under the rim and quickly mixed, the expanding circle from the center to the edges - I can see clearly written. Gelatin should not be frozen drops, it needs to dissolve completely to give.

Gently with a spatula in a number of techniques to introduce 50 grams of Italian meringue. Try not to crush the air bubbles... Meringue I have here is not perfect - I used the meringue, the rest I have from something, "yesterday")))

But I still succeeded.

Now, let's build! Yay! My molds similar to the molds for muffins, only with a removable bottom. I was lucky with this acquisition. Convenient. But you can use silicone molds for muffins, or molds for cakes - I such happiness we have in the farm is not found, so use what you have. The author uses beautiful shapes-hemisphere! Of the happiness in our farm was not!))) Cakes are about the opposite. So, sleeping on the bottom of ground pistachios.

Using a pastry bag (or a regular spoon, but a bag is easier - it is necessary to avoid voids in the Assembly) spread a small amount of Lemon mousse on top.

Put on top in the middle of the circle of Strawberry-banana jelly - gently kind of press it had by this time to start to set.

Layer the Lemon mousse - I have here a ring of Lemon mousse just for clarity - the middle is also filled.

Put a slice of La joconde biscuit soaked in lemon syrup. Also as a little bit press it into the mold.

Another layer of mousse and a sand based top. All! Is all for now. Our journey was successfully completed, and now you can put cakes in the fridge to harden.

My cakes were ready after 4 hours. To release them from the mold, I had to walk a stream of hot Hairdryer on the walls of the forms - I highly recommend, by the way, this method to release a mousse or jelly cakes from the molds, to walk on the walls by a jet of hot air works better than the knife... the knife still leaves traces which then have to "make amends", and here - smooth, beautiful walls guaranteed. Then I just pressed and disconnect the bottom and pushed the cake out of shape. Holding each between two fingers - the top is not captured even the bottom, bottom - reliable sand base, rolled the sides of the cake in a nut crumbs. Separated the bottom, added a nut to the top of the cupcake. Here it is we made it with a jaunty, green.

And here it is we cut. Is it not to like? (well, photos I have, of course, not very... I agree. The stall, sorry! ) And here is what it tastes!!! My dear cooks, it is delicious! Absolutely amazing!

Citrus, refreshing notes of lemon mousse, strawberry banana splash jellies, soft almond biscuit and crispness sand basics - the absolute harmony of taste. Pour yourself a drink and enjoy - just enjoy every bite and life at the same time! BON APPÉTIT!