Recipes

Lemon flavor GinTonic cake

Do not be scared throughout the text of this recipe. It is actually very easy, although it takes longer to explain it than to do it. The cake is divided into three parts: on the one hand the base to which a syrup is put so that it is more juicy, on the other, the whipped cream with lemon jelly and condensed milk is prepared and wait for it to set, and in the end you pour what will be the gin and tonic jelly. Everything in the fridge, everything mix, no ovens and no hurry, in fact you can do it the day before your party.

The theme molds will depend on the result you want to give. With this recipe, instead of making a large cake mold, I have made 2, a plumcake type, elongated and another round 18cm in diameter, careful when pouring the gin and tonic jelly. If it is very hot you can seep through the mold. I put much more in one than in another. Eye when unmolding. Pass a knife with a smooth blade around it so that the jelly does not stick too much to the mold and is perfect in the release.

Let's cook!

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Lemon flavor GinTonic cake
 
preparation:
25 min
Cooking:
120 min
Total time:
2 hours 25 min
 
Cream pie recipe with lemon flavor and gin tonic topping. An idea to take to any house over the weekend and leave friends surprised. Easy to do, better prepare overnight.
Author: Rosa Ardá
Type of recipe: Pastry, Cakes
Spanish Cuisine
Servings: 12
Ingredients
  • For the base:
  • 1 plate of Genoese sponge cake or biscuits of soletilla (to taste) - If you prepare it in cups, with 8 cupcakes you will have enough to prepare a base of crumbled cake without adding anything extra.
  • A loose strand: 1 glass of water with 2 tablespoons of sugar and a little lemon juice
  • For the lemon mousse:
  • 250 g of milk
  • 1 envelope and a half of lemon jelly (120 gr of Royal® lemon jelly)
  • 150 g of lemon juice
  • 370 g of condensed milk
  • 400 g of cream to assemble 35.1% m.g.
  • For Gin Tonic coverage:
  • 8 jelly sheets
  • 100 g of water
  • 150 g of sugar
  • 80 g of lemon juice
  • 200 g of tonic
  • 125g of gin
Steps to follow
  1. For the mold: In a mold with the shape you choose, place the solecake biscuits or the purchased cake base or make a Genoese base - cut it out without it being necessary with the shape of the mold that should be large, about 28 cm in diameter, or make two smaller cakes-, when perfectly placed by the loose strand syrup to heat.
  2. Prepare the syrup in a small pan to hurry or in your thermomix® glass, pour the water, sugar and lemon juice and heat 4 minutes, varoma, speed 3. Wet the base with warm syrup.
  3. For lemon flavored cream: Put the milk in the glass and heat 3 minutes, 100º, speed 2.
  4. Now, add the lemon jelly and mix 1 minute to 3, checking that there is nothing left in the blades and that it has dissolved perfectly.
  5. Add the lemon juice and condensed milk, beat 30 seconds at speed 3. Reserve in a bowl and let cool.
  6. With the glass very clean, mount the cream. Remember that it must be very cold and have a minimum of 35.1% fat. Put the butterfly on the blades, and without programming time, by machine at speed 4. You will have to be aware of the noise change. It is not necessary for you to ride it all because then we will remove the cream, it can be semi-broken. Pour it into a bowl.
  7. Go incorporating the whipped cream, the lemon mixture -that shouldn't be hot-, with enveloping movements. Pour the mixture into the mold with its soaked base e put in the fridge to set a couple of hours before continuing. If you are in a hurry, you can speed up the setting, by putting the mold in the freezer.
  8. For Gin Tonic coverage: We will prepare it when the cake has set, to do this, we put the 8 sheets of gelatin in water at room temperature A few minutes to hydrate them.
  9. Put the water in the glass and heat 2 minutes, Varoma, speed 2.
  10. Add the sugar and mix 1 minute, 100º, speed 3.
  11. Add the drained gelatin sheets and beat 20 seconds at speed 3.
  12. Add the lemon juice, the tonic and the gin, mix 15 seconds to 3. Reserve and let cool. As soon as it stops being excessively hot, pour over the already curdled cake, if you see that it has made some foam, strain it by pouring it with a clean cotton cloth or with a fine mesh strainer and return to put in the fridge for a few hours your cake until it sets, normally the foam goes off after a while if you let it sit before pouring ...
  13. You just have to carefully unmold and decorate with the skin of lime or lemon, herbs, etc ...
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Source: Mom's recipes and Canecositas recipe book

Video: The 'new' gin and tonic tart with candied lemon (April 2020).