Lemon and caramel mousse cake with thermomix

Preparation of lemon and caramel mousse cake with thermomix

BISCUIT

1. We turn on the oven at 180°C / heat up and down
2. Flour and yeast to the glass, we proceed to sift,
3. 20 seconds / speed 8
4. We set aside and reserve.
5. We clean and dry the glass extremely. Place the butterfly in blades, add the egg whites with a pinch of salt and lemon juice,
6. 5/6 minutes / speed 3’5
7. remove to a bowl and reserve.
8. Remove the butterfly, add the oil, milk, sugar, juice and zest, 20 seconds / speed 5, now add the reserved dry ingredients,
9. 10 seconds / speed 4
10. We set aside a large bowl. We are incorporating the whites, little by little and with enveloping movements, we pour into our mold, previously greased.
11. We bake about 30 minutes / or until the verification of the toothpick
12. it comes out clean. Set aside and let cool on a wire rack

SYRUP

1. We put to heat the water and sugar to the fire until its boiling. we booked

LEMON MOUSSE

1. We put to hydrate the gelatin in the strained lemon juice
2. We put the yogurts and condensed milk in the glass,
3. 30 seconds / speed 4
4. heat the juice with the gelatin for a few seconds in the microwave, add it to the glass and mix
5. 10 seconds / speed 4
6. We will divide this mousse into two parts

CARAMEL MOUSSE

1. We put the gelatin to hydrate in cold water, meanwhile, we make the caramel with the 60 grams of sugar and the 20 ml of water (I still haven’t made the caramel there in my th model), I’ll have to innovate,,,, I’m still practicing in her.
2. I do it as usual, over the heat,,, and when it reaches the desired color, I turn it off and add the 25 ml of hot water, stir (being careful not to burn ourselves), add the condensed milk, stir and add the drained gelatin, .we let temper
3. Now we put the butterfly on blades,
4. We are going to semi-assemble the cream at speed 3.5
5. that is not mounted, but rather, liquid but with body. Just a few seconds, specifically 7/10 sec.
6. The caramel will have tempered, we are incorporating the cream and stirring at the same time.

CAKE ASSEMBLY

1. Cut the cake into two plates, line the base of the mold (in my case, extensible), 20×15), with baking paper and sides with acetate (failing that, with baking paper), place a cake plate, syrup , we add half of the lemon mousse, we take to the freezer 30 min. We take out, and we add all the caramel mousse, we take it back to the freezer for 30 min. Take out, place the other sponge cake sheet, syrup and add the remaining lemon mousse, put it back in the freezer, 1/2 hours, to be able to pour the final caramel glaze

CARAMEL ICING

1. We put to hydrate the gelatin in cold water.
2. We make the caramel with the sugar, when it is there; we turn off and set aside. Add the hot cream (be careful not to burn yourself), stir, add the drained gelatin, stir again. Strain it and let the temperature drop a bit. We remove the cake from the freezer and pour the glaze; We take to the fridge for about 4/6 hours.
3. After the time, we unmold and plate
4. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION