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.