A beautiful and delicious dessert cake, where you first bake the base on the grill and then top it with a fresh and sweet mousse. Decorate the cake with Easter eggs and macarons.
Recipe for grilled lemon cake
Add a touch of spring’s enchanting magic to your Easter table with this impressive Grilled Lemon Cake.
This dessert cake combines the best of two worlds: a delicious grilled biscuit base that acquires a unique smoky nuance from the grill, topped with a light and airy lemon and cream cheese filling. Decorated with colorful Easter eggs and edible flowers, this cake is not only a delight for the palate but also a real eye-catcher.
Each bite brings a fresh and sweet taste, perfectly balanced by the crunchy base, making it the ideal end to any spring meal. Follow this recipe to create an unforgettable dessert that will delight your guests and add a special touch to your Easter celebration.
Servings: people
Grilled Lemon Cake
A beautiful and delicious dessert cake, where you first bake the base on the grill and then top it with a fresh and sweet mousse. Decorate the cake with Easter eggs and macarons.
Equipment
- Springform about 18 cm
- Grill Grill temperature: 185°
- Wood Pellets apple
Ingredients
Biscuit Base
- 200 gram Oat Crackers
- 50 gram Almonds
- 50 gram Dark chocolate chopped
- 75 gram Marzipan diced
- 1 pcs. Lemon only the peel
- 125 gram Butter
Lemon and cream cheese
- 250 gram Cream Cheese
- 400 gram Whipping Cream
- 50 gram Lemon Juice
- 150 gram Powdered Sugar
- 1 pcs. Vanilla Pod the seeds from it
- 4 ½ pcs. Gelatin Sheets
- 10 gram yellow fruit color
Garnish
- Easter Eggs
- Edible flowers
Instructions
- Soak the gelatin in 1 liter of cold water.
- Melt the butter in a pot.
- Blend biscuits and almonds.
- Mix the biscuit and almond mass with grated lemon peel, marzipan, and chocolate pieces.
- Line the springforms with baking paper.
- Set and preheat the grill to 185° degrees.
- Bake the base for about 25 min. Remove it from the grill and out of the form in the baking paper and let it cool.
- Soak the gelatin in 1 liter of cold water.
- Mix cream cheese with powdered sugar, vanilla seeds and lemon juice, and add yellow food coloring.
- Whisk 3 dl of cream to a light foam, the last 1 dl should be heated in a pot.
- Remove the pot from the heat and add the gelatin, so it dissolves and melts.
- Mix the cream with the cheese mixture and add 1 spoonful of it to the cream with the gelatin.
- Add the gelatin mixture to the rest of the cream and cheese mixture and fold it in carefully.
- Line the bottom of the form with baking paper and attach the ring. Place cake acetate around the edge.
- Place the cake base at the bottom of the form and pour the cheese mixture over it. Refrigerate the cake and let it set.
- Decorate with different colored Easter eggs and edible flowers.