Lemon Cake with Lemon Yogurt Foam – Espuma

A cake recipe for all foodies:

Mix the eggs with the sugar and heat over a hot water bath. Remove from the water bath and beat with a hand mixer or food processor until very creamy. Heat the butter, add the sugar and a little salt, let it boil once, remove from the flame and beat until smooth. Add the juice of one lemon and stir until you have a thick viscous mixture. Add this amount to the beaten eggs form, stirring throughout, and mix well. Season with the grated lemon zest. Combine the flour with the baking powder and mix gently. Pour the lemon mixture into petit-filou cups that have been buttered and sprinkled with sugar and bake in a heated oven at 160 °C for about 20 minutes. Turn out of the molds while still warm.

Warm the vodka slightly, add the grated lemon peel, infuse a little and strain. Mix the yogurt with the strained maple syrup, juice of one lemon, vodka and powdered sugar until smooth. Melt the gelatin previously soaked in cold water and mix it into the mixture. Pour the quantity into an Isi Gourmetwhip, twist in two cream capsules, shake well and refrigerate for at least three hours.

Serve: Serve the still-warm lemon cakes with the lemon mousse and garnish with raspberry puree and fresh mint.

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