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13.01.2010

Helene Dujardin

Helene Dujardin
(Senior Editor)

Lemon Mousse Strawberry Trifle


I’m in Atlanta for the next few days and very excited to be meeting a whole bunch of bloggers and foodies I only know via the screen. I’ve left early to prepare a workshop and also to take time to visit with friends there and put my brain cells to rest a bit. I was off to a good start by catching up with my blogging pal Chris around a delicious bowl of Thai noodles as soon as I landed. Sweet long weekend indeed.

It’s funny but without being a homebody, I am extremely happy in the “here and now” and very comfortable where my derriere was on the couch last night. Meaning, I wish it all could happen closer to me so B. could attend too. Although not surprised, I am very grateful for his mending the fort while I am away for work and he’s stuck here with two crazy dogs and a pile of papers to grade. I’ve left a fridge full of home cooked meals and a tray of these Pinch Cake Lemon Mousse Strawberry Trifles.

Everytime I set out to leave things for him in the kitchen, you can bet that I never forget to leave dessert. This time, I went straight to the source and asked what he most wanted to have. “Something retro like a trifle or strawberry shortcakes.”For the occasion, I wanted to try something different and figured it was high time I picked something from Rose Levy Beranbaum’s Heavenly Cakes. I used her recipe for Pinch Cake and layered it with lemon curd mousse and fresh strawberries. They’re in season in Florida which is just a skip and a hop from us (and tasty).

Strawberries And Lemons


I was attracted to this particular cake recipe for two reasons, how easy it was to convert as it contained very little flour and also because I loved the story behind the name, Pinch Cake. Paraphrasing Mrs. Beranbaum: in Spain, the cake is originally known as pinch bread and the name is partially derived from the way of eating it: by pinching out pieces between your fingers. Mrs. Beranbaum calls this version Salt because it was created in 1985 by Miquel B. Costabella, pastry chef of Salt Bakery, named after the village of Salt, close to Girona, Spain. History, baking. Happy.

But wait! While I am away rolling in sugar in Atlanta, here is a chance for you to bake it at home too: I am giving away one copy of Heavenly Cakes.

All you have to do is leave a comment (one per person) here between today and Sunday January 17th (midnight Eastern time) when the winner will be chosen at random. The giveaway is open world wide. Why not tell me what your favorite retro dessert is while you’re at it? Would love to know!

Lemon Mousse Strawberry Trifle



Some updates before I leave: the macarons workshops in L.A are both sold out, but I’ve been asked to teach a third class on Food Photography in L.A, Saturday March 6th 2-5pm. Email rachael{AT}lafujimama{DOT}com if you are interested.

I did say I was working on one more surprise: I figured Seattle was so close to L.A not to go visit a couple of dear friends. Well, thanks to the organization skills of Viv from Seattle Bon Vivant, I am now teaching 3 workshops there. Two will be on photography and one on macarons. [Update: all classes SOLD OUT]. Can’t wait to meet Seattle, its wonderful community and thrilled to be staying on Shauna’s couch. After that trip I’ll have two days to get the house ready for 3 weeks with my parents. Phewee…!

Gimme cake…!





Pinch Cake Lemon Mousse Strawberry Trifle

Makes 6 to 8

Catalan Salt Pinch Cake, adapted from Rose’s Heavenly Cakes:

1 cup + 2 tablespoons (112gr) unblanched sliced almonds

3/4 cup plus 2.5 tablespoons (180gr) sugar, divided

6 large eggs

2 large egg whites

1 teaspoon finely grated lemon zest

1/2 cup plus 1 tablespoons white rice flour

Preheat the oven to 325F/160C.

Line a quarter sheet pan with a sheet of parchment paper and slightly spray with cooking spray. Reserve.

Toast the almonds on a separate baking sheet until pale golden, about 7 minutes.

Cool completely and pulse the almonds with 2.5 tablespoons sugar until finely ground. Stop before the nuts start to form a paste.

Place the eggs into a 2-cup measure with a spout and whisk them just to break them up.

In a stand mixer fitter with the whisk attachment, beat the egg whites on medium low speed until foamy. Increase the speed and whisk until soft peaks. Gradually beat in the remaining cup of sugar. Continue beating until the meringue is thick and glossy. With the beater off, stir in the almond mixture until evenly incorporated.

Reattach the whisk and with the mixer on medium speed, add the beaten eggs to the meringue, 2 tablespoons at a time, beating for 2 minutes after each addition. It should take a total of 20-25 minutes but be sure to beat for a minimum of 20 minutes. Add the lemon zest.

Sprinkle the flour over the batter and fold until completely incorporated. Pour the batter onto the prepared baking sheet and bake for 15-20 minutes until a knife inserted near the center comes out clean.

For the lemon mousse:

grated zest of 1 lemon

1/2 cup (125 ml) lemon juice

1/4 cup (50gr) sugar

2 eggs

1 cup (250 ml)heavy cream

4 cups fresh strawberries

Combine the zest, sugar, juice in a saucepan, and bring to a simmer. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.

In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Place in a piping bag.

To assemble:

Cut out rounds in the baked caked that will fit inside the glasses that you wish to use. I got enough rounds for 2 layers for six 3-inch wide glasses.

Place one round of cake at the bottom of the glass, position strawberry halves inside facing out on top, pipe some lemon curd in the middle and repeat the layers. Top with some extra whipped cream if desired.

Le P’tit Coin Francais:

Pour le gateau:

112gr amandes emondees

180gr sucre

6 oeufs

2 blancs d’oeuf

1 cuilliere a cafe de zest de citron

80gr farine de riz

Prechauffez le four a 160C.

Mettez une feuille de papier sulfurise sur une petite plaque a biscuit a rebords. Beurrez legerement et mettez de cote.

Faites toaster les amandes sur une autre plaques jusqu’a ce qu’elles deviennent dorees, 7 minutes environ.

Laissez les refroidir completement et reduisez les en poudre dans un mixer avec 2 cuillieres a souple de sucre. Arretez la machine avant que les amandes ne forment une pate.

Mettez les oeufs dans un grand verre mesure et les battre legerement a la fourchette, juste pour les casser.

Montez les blancs en neige en ajoutant le reste de sucre au fur et a mesure afin d’obtenir une meringue ferme. Ajoutez les amandes et melangez.

Ajoutez les oeufs entiers battus, 2 cuilleres a la fois et tout en battant l’appareil pendant 2 minutes apres chaque addition. Le procede devrais prendre environ 20 a 25 minutes (au moins 20). Ajoutez le zest de citron.

Ajoutez la farine en pluie et soulevez a l’aide d’une maryse jusqu’a ce que la pate soit homogene.

Versez la pate sur la plaque preparee et faites cuires 15 a 20 minutes.

Pour la mousse au citron:

le zest d’un citron

125ml de jus de citron

50gr sucre

2 oeufs

250ml de creme entiere liquide

Amenez le zest, sucre et jus de citron a fremissement a feu moyen. Dans un bol de tailled moyenne, fouettez les oeufs pendant 2 minutes. Ajoutez en filet le jus de citron chaud tout en continuant de fouetter. Remettre la mixture dans la casserole et cuire a feu moyen jusqu’a epaississement. Passez a la passoire et laissez refroidir.

Pendant ce temps, montez la creme en chantilly et quand la preparation au citron est refroidie, y melanger la chantilly.

Assemblez:

Dans 6 a 8 verres, faites des couches successives de gateaux, mousse au citron et fraises.

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