Lemon Babalua Birthday Cake
| ※ Cake base . | Lemon peel 2 pieces |
| Fine sugar 60 grams (divided into 10 grams of preserved lemon peel) | Rose salt 1g |
| Oreo crush 160g | Butter 60 grams |
| Egg yolk 6 pieces | Pure milk 500 grams |
| Fresh lemon juice 12 grams | Light cream 200 grams |
| Gelatin tablets 17.5 grams | ※ Decorative accessories . |
| Light cream 200 grams | Fine sugar 10 grams |
| Fresh lemon slices | Fragrant wood |
Step 1
Peel a thin layer of lemon peel, add rose salt and 10 grams of fine sugar and marinate for 30 minutes;
Step 2
Add the biscuit crumbs to the melted butter and mix well;
Step 3
Pour the mousse ring into a mousse ring wrapped in plastic wrap and smooth it out roughly, then compact it with a coffee powder hammer and place it in the freezer to set and set aside;
Step 4
Add 50 grams of fine sugar to the egg yolks and mix well;
Step 5
Soak the gelatine tablets in drinking water until soft;
Step 6
Add lemon zest and milk to the pot, stir over low heat and cook until bubbling;
Step 7
Strain off lemon zest;
Step 8
Then squeeze in the lemon juice and mix evenly;
Step 9
Slowly pour the lemon milk into the egg yolk liquid and mix well to form a custard.;
Step 10
Return to the pot, stir and cook over low heat until bubbling, remove from the stove;
Step 11
Beat the light cream until 60 to 70% distributed;
Step 12
When the temperature of the custard drops to about 60 degrees, add the soaked gelatine and stir until it is completely melted;
Step 13
Add light cream and mix well;
Step 14
Slowly pour into the mold, cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
Step 15
Finished product 1
Step 16
Finished product 2
Step 17
Finished product 3
Step 18
Finished product 4 Lemon Babalua Birthday Cake Recipes△ When peeling the lemon, be careful not to peel the white film, as it will be bitter;
△ The coffee powder hammer is too friendly for the operation of mousse base;
△ It is not advisable to add gelatine at too high a temperature as it will affect condensation.
