Citrus Mini Cake 🍋 | Lemon Lime Curd & White Chocolate Cream
Citrus Curd
60g lemon juice
30g lime juice
Zest of 1 lemon
Zest of 1 lime
70g sugar
2 eggs (100g)
75g unsalted butter
Vanilla White Chocolate Montée Cream
70g white chocolate
90g heavy cream (35%), heated
2g gelatin sheets (or 2g powdered gelatin + 10g water)
160g cold heavy cream
Seeds from 1/2 Vanilla bean(Or 2g vanilla paste)
⭐️ The gelatin can be omitted. If you skip the gelatin, increase the white chocolate to 75–80g for better stability.
Citrus Cake
2 eggs (100g)
90g sugar
80g neutral oil
90g plain yogurt
20g lemon juice
15g lime juice
Zest of 1 lemon
Zest of 1 lime
3g vanilla extract
170g cake flour
5g baking powder
2g baking soda
⭐️ If you don’t have limes, simply replace the lime juice with the same amount of lemon juice.
⭐️ Bake at 175°C (350°F) for about 18 minutes.
⭐️ Used 8 of diameter 6cm round molds
Citrus Syrup
50g water
25g sugar
5g honey
20g lemon juice
10g lime juice
Bring the water, sugar, and honey to a boil until the sugar dissolves. Let it cool slightly, then stir in the lemon juice and lime juice. Brush generously over the warm cake.