Nougat Lemon Mini Cakes – A Decadent Twist of Citrus and Chocolate
Elegant nougat lemon mini cakes with a tangy center, rich mousse, and a crisp nutty base — finished with a glossy chocolate glaze.These Nougat Lemon Mini Cakes are a celebration of contrasts — the bright zing of lemon cream meets the indulgent richness of nougat chocolate mousse, all layered over a crispy nut base. The center surprises you with a soft Sacher biscuit soaked in citrusy delight, nestled within a silky mousse and enrobed in a glossy chocolate mirror glaze. Perfect for special occasions, these entremets offer elegance in both taste and appearance. From the delicate shortbread crunch to the velvety texture of the mousse, each bite unveils a new layer of flavor. Whether you're baking for a celebration or simply looking to challenge your patisserie skills, this dessert will impress and inspire.
Servings 8 Mini Cakes
Ingredients
Sacher Biscuit
- 70 g raw marzipan
- 1 egg yolk
- 1 whole egg
- 27 g sugar I
- 20 g all-purpose flour
- 20 g dark cocoa powder
- 66 g egg whites approx. 2 eggs
- 27 g sugar II
- 20 g melted butter
Lemon Cream
- 100 ml freshly squeezed lemon juice
- Zest of 2 organic lemons
- 100 g sugar
- 1 tsp cornstarch
- 60 g butter room temperature, cubed
- 2 eggs
- 1 sheet gelatin
Gluten-Free Shortbread for Crispy Nut Base
- 90 g butter
- 82 g ground almonds
- 42 g rice flour
- 22 g cornstarch
- 1 –2 pinches of salt
Crispy Nut Base
- 20 g white couverture
- 30 g nougat
- 10 g milk chocolate couverture
- 56 g gluten-free shortbread from above
- 10 g crêpes dentelles wafer flakes
- 16 g ground hazelnuts
- 1 pinch of salt
Nougat Chocolate Mousse
- 50 g milk
- 30 g cream
- 2 egg yolks
- 10 g sugar
- 1 sheet gelatin
- 100 g milk chocolate couverture
- 60 g nougat
- 120 g whipping cream
Chocolate Mirror Glaze
- 160 g cream
- 165 g sugar
- 55 g water
- 65 g glucose syrup
- 65 g dark cocoa powder
- 5 sheets 8.5 g gelatin
Instructions
Sacher Biscuit
- Preheat oven to 180°C (top/bottom heat). Melt butter and set aside. Grate the marzipan and slightly warm it if needed. Whisk marzipan with egg, yolk, and sugar I until pale and foamy. Whip egg whites with sugar II until stiff. Sift flour and cocoa over the egg mixture and fold in with the meringue. Mix one spoonful of batter with melted butter, then fold back in. Spread on a lined baking sheet and bake for 15–20 minutes. Cool and cut 8 circles (4.5 cm diameter). Freeze or snack on the leftover trimmings.
Lemon Cream
- Soak gelatin in cold water. Mix sugar and cornstarch. In a saucepan, whisk together lemon juice, zest, eggs, and sugar-starch mixture. Heat gently, stirring until it thickens (do not exceed 83°C). Remove from heat, dissolve gelatin, then blend in butter cubes with a stick blender. Fill half-sphere molds halfway with the cream and place a biscuit circle on top, pressing lightly. Freeze for several hours.
Gluten-Free Shortbread
- Mix all ingredients into streusel. Freeze for 20 minutes, then bake at 170°C for 20–25 minutes until golden. Let cool.
Crispy Nut Base
- Melt the chocolates and nougat. Fold in the shortbread, crêpes dentelles, hazelnuts, and salt. Roll between parchment sheets to 3 mm thick. Chill.
Nougat Chocolate Mousse
- Soak gelatin. Heat milk, cream, yolks, and sugar to 83°C. Remove from heat and stir in gelatin. Pour over melted chocolate and nougat, blend. Fold in semi-whipped cream.
Assembly
- Cut 8 circles (5 cm) from the crispy nut base. Fill “Stone” molds 2/3 full with mousse. Insert the frozen lemon-biscuit domes. Top with more mousse and a crispy nut disc. Freeze overnight.
Mirror Glaze
- Soak gelatin. Heat sugar, water, and glucose to 103°C. Remove from heat. Stir in cream and sifted cocoa. Dissolve gelatin, then emulsify with a stick blender. Strain and chill overnight.
Final Glazing & Decoration
- Warm glaze to 45°C, then cool to 30–32°C. Unmold frozen cakes and place on a rack. Pour glaze evenly. Trim drips and transfer to serving bases.
Decoration Options:
- White Chocolate: Spray white chocolate shapes with velvet spray.
- Gold Circles: Mix edible gold powder with vodka and stamp onto the glaze using a cutter. Add edible gold flakes for extra elegance.
