Lemon Doberge Layer Cake
Lemon Fondant, Herbsaint Jelly, Buttermilk Panna Cotta, Sponge Cake

Sponge Cake
yields 20 3-inch discs of sponge, which will make 5 individual desserts

Ingredients

  • 4 each egg yolks
  • 3 ounces sugar, divided
  • 4 each egg whites
  • 3 ounces all-purpose flour, sifted

Procedure

Preheat oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper and grease parchment paper.

Using a stand mixer, whip yolks and 1.5 ounces sugar together on high until pale and light in color, approximately 7-8 minutes. Transfer mixture to a clean, dry stainless steel mixing bowl and reserve.

Thoroughly clean and dry bowl for stand mixer; to the clean, dry bowl, add egg whites and remaining 1.5 ounces sugar. Whip on high using whip attachment until medium to stiff peaks form. Fold the meringue into the whipped yolk mixture. Then fold in sifted flour in 3 increments.

Using an offset spatula, spread batter onto prepared half sheet pan. Bake in preheated oven (with oven fan on high) for 4-5 minutes, until slight color is achieved. Brush sponge with lemon syrup (see below) as soon as it is removed from the oven.

Lemon Filling
yields 2.25 cups

Ingredients

  • 3 each whole eggs
  • .75 cup sugar
  • .5 cup lemon juice (juice of approximately 4-5 lemons)
  • zest of 1 lemon
  • 6 ounces unsalted butter, softened
  • .25 teaspoon powdered citric acid

Procedure

Combine eggs, sugar, lemon juice, and zest in 1-quart mixing bowl set above a 2-quart saucepot of simmering water. Whisk until thick, approximately 15 minutes. Remove mixture from heat and pour into a blender. Add softened butter all at once and blend on high until butter is completely blended. Then add citric acid and blend for additional 5 seconds.

Lemon Syrup

Ingredients

  • 1 cup simple syrup
  • 1 cup lemon juice

Procedure

Combine syrup and juice in a bowl.

Lemon Fondant

Ingredients

  • 10 ounces plain fondant
  • 3 ounces simple syrup
  • 4 drops lemon oil (Boyajian brand is preferred)
  • 1 drop yellow food coloring

Procedure

Add plain fondant and simple syrup to a 2-quart saucepot and place pot on low to medium heat. With a metal serving spoon, stir until the syrup gets hot and the fondant begins to melt. Remove from heat while fondant is still slightly lumpy and continue to stir off heat until completely smooth. Add lemon oil and food coloring and stir.

Herbsaint Jelly

Ingredients

  • 1 sheet bronze gelatin
  • .5 cup Herbsaint
  • .5 cup simple syrup

Procedure

Place gelatin in small bowl of ice water and allow to soften, approximately 3-5 minutes.

In a 1-quart saucepot, combine Herbsaint and simple syrup. Heat just until warm. Remove mixture from heat. Squeeze excess water out of softened gelatin and add gelatin to the slightly warmed mixture. Strain through a fine strainer and pour into a shallow metal pan. Refrigerate for approximately 1-2 hours. To serve, rake across with a fork until slightly chopped up.

Vanilla-Bean Buttermilk Panna Cotta
yields approximately 5 each

Ingredients

  • 1 sheet bronze gelatin
  • 7 ounces heavy cream
  • 1.25 ounces sugar
  • .5 each vanilla bean, split lengthwise and scraped
  • .25 cup buttermilk

Procedure

Place gelatin in small bowl of ice water and allow to soften, approximately 3-5 minutes.

Combine cream, sugar, and vanilla bean in a saucepot and bring to a boil. Remove from heat and allow to steep for 5 minutes. Squeeze excess water out of softened gelatin and add gelatin to the cream mixture. Strain through a fine strainer. Chill in ice bath until mixture is no longer hot. Stir in buttermilk and portion into 2-ounce stainless steel metal cups. Allow them to set at least 4-6 hours before serving.

Assembly and Plating

Using a round cutter with a 3-inch diameter, cut 20 rounds of sponge cake. Each finished cake will be composed of 4 discs of sponge cake, with lemon filling between them (4 layers of cake and 3 layers of filling). Brush each disc of cake with lemon syrup prior to layering. Pour approximately 2 tablespoons of fondant on top of each assembled cake to cover the top, just prior to serving.

Use a large (12-14 inches long) oval or rectangular plate for each dessert. Place the completed cake all the way to the left on the plate. Place 1 tablespoon of raked jelly in the center of the plate. Dip a paring knife in hot water and run around the edge of the panna cotta. Invert one panna cotta all the way to the right on the plate. Garnish with Louisiana satsuma in season (or several segments of tangerine).