Ingredients
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Ingredients
Yields
12 cupcakes

Ginger lemon cake

  • 220 gr. weak or pastry flour
  • 180 gr. white sugar
  • 180 gr. butter
  • 120 gr. sour cream or crĆØme fraiche
  • 100 gr. eggs (2)
  • 60 gr. lemon juice
  • 60 gr. whole milk
  • 20 gr. poppy seeds (opcional)
  • 10 gr. lemon zest (2)
  • 10 gr. fresh ginger
  • 7 gr. baking powder
  • 5 gr. soda
  • 3 gr. salt

Lemon curd

  • 110 gr. lemon juice
  • 100 gr. white sugar
  • 75 gr. eggs (1,5)
  • 65 gr. butter
  • 3 gr. lemon zest (1/2)
  • 2 gr. gelatine

Limoncello ganache

  • 250 gr. heavy cream (35% fat)
  • 120 gr. white chocolate
  • 100 gr. mascarpone
  • 75 gr. limoncello or lemon licor
  • 3 gr. gelatine

Assembly

  • 20 gr. lemon confit
  • Mini white chocolate bars
lemon-10 ginger-2
Directions
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Directions
Prep. time
50m
  1. Limoncello ganache
    • 220 gr. weak or pastry flour
    • 180 gr. white sugar
    • 180 gr. butter
    • 120 gr. sour cream or crĆØme fraiche
    • 100 gr. eggs (2)
    • 60 gr. lemon juice
    • 60 gr. whole milk
    • 20 gr. poppy seeds (opcional)
    • 10 gr. lemon zest (2)
    • 10 gr. fresh ginger
    • 7 gr. baking powder
    • 5 gr. soda
    • 3 gr. salt

    • First, soak gelatine in cold water for at least 10 minutes.
    • In a saucepan, bring half of the heavy cream to a boil.
    • Then, add hydrated gelatine and turn the heat off.
    • In a bowl, melt white chocolate and pour the hot heavy cream over it. Mix with a rubber spatula and add the mascarpone.
    • Afterwards, add the remaining chill heavy cream and limoncello. Blend all together with a hand minxer.
    • Transfer the mixture into a container and cover in contact with plastic wrap. Keep refrigerated for at least 4 hours.
  2. Lemon curd
    • 110 gr. lemon juice
    • 100 gr. white sugar
    • 75 gr. eggs (1,5)
    • 65 gr. butter
    • 3 gr. lemon zest (1/2)
    • 2 gr. gelatine

    • Start by soaking gelatine in cold water for at least 10 minutes.
    • In a saucepan, melt butter at medium heat.
    • Right after, add the eggs, sugar, lemon juice and zest.
    • Cook the mixture at medium heat to 82Āŗ - 84Āŗ C until it thickens slightly, constantly whisking.
    • Then, turn the heat off and add the hydrated gelatine. Emulsify the curd with a hand blender.
    • Lastly, transfer the mixture into a container and cover in contact with plastic wrap.
    • Keep refrigerated for at least 4 horas or better, overnight.
  3. Ginger lemon cake
    • 250 gr. heavy cream (35% fat)
    • 120 gr. white chocolate
    • 100 gr. mascarpone
    • 75 gr. limoncello or lemon licor
    • 3 gr. gelatine

    • In a bowl, melt butter and add eggs and sugar. Stir thoroughly until everything is well combined.
    • Then, add milk, lemon juice, sour cream or crĆØme fraiche, lemon zest and grated fresh ginger.
    • Now sieve flour alongside baking powder, soda and salt.
    • With a whisk, integrate into the previous batter and add poppy seeds if desired.
    • Transfer the batter into a 12 cupcake mould, filling each one almost to the top leaving just 0.5 cm. left.
    • Bake for 20 minutes at 170Āŗ C. Afterwards, leave them to cool down a bit and unmould each cupcakes. Let them cool completely to room temperature. They should end up being flat on top.
  4. Assembly
    • 20 gr. lemon confit
    • Mini white chocolate bars

    • First, with the handle of a wooden rounded kitchen tool or simply with your index finger make a hole in the center of each cupcake, reaching the bottom.
    • Then, take our lemon curd out of the fridge, cream it with a whisk and place it in a pipping bag with a flat 0.5 cm. diameter nozzle.
    • Now, fill each cavity to the top with the lemon curd and flat with a spatula.
    • Later, take the limoncello ganache out of the fridge and transfer into a bowl. Whip it to firm peaks.
    • Transfer the whipped ganache into a pipping bag with a 1 cm. diameter star nozzle and pipe out a rose on top of each cupcake.
    • Lastly, decorate with diced lemon confit and mini white chocolate bars.
    • Keep refrigerated and leave at room temperature for 30 minutes before serving.
    Limoncello ganache
  • 220 gr. weak or pastry flour
  • 180 gr. white sugar
  • 180 gr. butter
  • 120 gr. sour cream or crĆØme fraiche
  • 100 gr. eggs (2)
  • 60 gr. lemon juice
  • 60 gr. whole milk
  • 20 gr. poppy seeds (opcional)
  • 10 gr. lemon zest (2)
  • 10 gr. fresh ginger
  • 7 gr. baking powder
  • 5 gr. soda
  • 3 gr. salt
    Lemon curd
  • 110 gr. lemon juice
  • 100 gr. white sugar
  • 75 gr. eggs (1,5)
  • 65 gr. butter
  • 3 gr. lemon zest (1/2)
  • 2 gr. gelatine
    Ginger lemon cake
  • 250 gr. heavy cream (35% fat)
  • 120 gr. white chocolate
  • 100 gr. mascarpone
  • 75 gr. limoncello or lemon licor
  • 3 gr. gelatine
    Assembly
  • 20 gr. lemon confit
  • Mini white chocolate bars