Lemon mint cake with raspberry layer

Step-by-step cooking

1. Step 1:

   

   Separate the yolks and whites. Sugar is divided into two parts.

2. Step 2:

   

   Beat the yolks with part of the sugar into a fluffy white foam. In a separate bowl, whisk the proteins.

3. Step 3:

   

   Gently mix both masses

4. Step 4:

   

   Add the sifted flour and mix everything carefully, gently, with movements from top to bottom so that the mass does not settle.

5. Step 5:

   

   The dough should be divided into 2 parts and add green dye to one of them. Transfer the masses into pastry bags and make a hole in them, about 1 cm.

6. Step 6:

   

   Cover the baking sheet with parchment and alternately squeeze out the white and green masses of the same size.

7. Step 7:

   

   Bake round cakes from the remaining dough, according to the size of the mold in which you will make the cake.

8. Step 8:

   

   The baked striped cake is cut into strips 3 cm wide, and the baked cake is cut into 2 parts.

9. Step 9:

   

   Lay out the walls of the mold with strips, lay one cake on the bottom.

10. Step 10:

    

    Preparing mint impregnation : Boil the water with mint sprigs and sugar, let it cool and add mint syrup.

11. Step 11:

    

    Cooking raspberry jelly: Soak the gelatin. Fresh raspberries are ground in a blender in a puree. Divide the puree into 2 parts. Add sugar to one part and warm it up until the sugar is completely dissolved. Add gelatin, mix everything until the gelatin is completely dissolved. Add the remaining raspberry puree, mint syrup and rum.

13. Step 12:

    

    Cooking mousse: Soak the gelatin. Separate the yolks from the whites. beat 100 of sugar with yolks. Mix lemon juice with mint syrup, boil and pour a thin stream into the yolks. Cook in a water bath until thickened, the mass will look like thick drinking yogurt. Add gelatin and mix everything well until the gelatin is completely dissolved. Let it cool down.

14. Step 13:

    

    Whisk the whites with the remaining sugar and gently stir the whites into the yolk-lemon mixture with movements "from top to bottom".

15. Step 14:

    

    Whisk the cream to "solid peaks"

16. Step 15:

    

    Cream is also mixed into the mousse mass.

17. Step 16:

    

    Assemble the cake: The bottom cake is soaked with mint syrup, smeared with raspberry jelly on top.

18. Step 17:

    

    Spread the mousse on the raspberry jelly, but so that it reaches the edge of the striped sides.

19. Step 18:

    

    Cover the mousse with a second biscuit.

20. Step 19:

    

    Again, we impregnate the cake with mint impregnation, cover it with raspberry jelly on top and send it back to the refrigerator for a couple of minutes, until the jelly solidifies.

21. Step 20:

    

    Cover with mousse and put in the refrigerator for a few hours until the mousse is completely solidified.

22. Step 21:

    

    Preparing mint jelly to cover the cake: Soak the gelatin. Mix lemon juice, mint syrup, sugar and rum. Bring to a boil and cook until the sugar is completely dissolved. Add gelatin. Let it cool and pour the cake. After the jelly has completely solidified, we take the cake out of the mold. To do this, carefully draw a knife along the sides.