Mint and Lemon Entremet Cake

Hi everyone! Today’s recipe a very refreshing Mint and Lemon Entremet Cake! This Entremet is made up of a Lemon Madeleine Cake, some Mint Mousse and a Lemon Cremeux 🍋 It is glazed with Neutral Glaze and decorated with Mint Sponge Cake 😋

For a 22cm Entremet Cake:

Madeleine Cake:

  • 37,5g of butter
  • 75g of eggs
  • 75g of sugar
  • 19,5g of milk
  • 20g of lemon juice
  • 55,5g of neutral oil
  • 90g of flour
  • 3g of baking powder

Mint Mousse:

  • 90g of egg yolks
  • 67g of sugar
  • 300g of milk
  • 12g of powdered gelatin (or sheets)
  • 300g of full liquid cream
  • 5 small stems of mint

Lemon Cremeux:

  • 72g of butter
  • 50g of sugar
  • 150g of eggs
  • 100g of lemon juice
  • The zest of 2 lemons
  • 4,1g of gelatin

Neutral Glaze:

  • 145g of sugar
  • 195g of water
  • 9,5g of gelatin

Mint Sponge Cake:

  • 75g of eggs
  • 17g + 12g of sugar
  • 12g of neutral oil
  • 12g of milk
  • 22g of flour
  • 0,5g of baking powder
  • 1 pinch of salt
  • 3 stems of mint

We’ll start with the cremeux:

1. Hydrate the gelatin.

2. Melt the butter.

3. Add the sugar, the lemon juice, the eggs and the zests to the saucepan.

4. Cook over medium heat, while stirring, until the cream thickens.

5. Off the heat, add the hydrated gelatin.

6. Wrap the bottom of a 22cm mold with cling film. Pour the cremeux inside the mold. Freeze overnight.

7. The next day, carefully cut a 14,5cm circle in the middle of the insert. Keep both parts in the freezer until use.

For the Madeleine Cake:

1. Preheat the oven to 175°C.

2. Whisk the eggs with the sugar and the zests until it doubles in size.

3. Add the oil, the milk and the lemon juice. Whisk for a few seconds.

4. Add the sifted flour, the baking powder and the salt. Mix with a spatula.

5. Finally, add the melted butter.

6. Pour inside a 20cm circle and cook for 15-20min until it is golden.

For the Mousse:

1. Infuse the mint in the heated milk for at least 2h. Then, mix the milk and the leaves and strain.

2. Hydrate the gelatin.

3. Whisk the egg yolks with the sugar for a few seconds.

4. Heat the infused milk.

5. Pour in 3 times over the eggs.

6. Bring everything back to the pan and cook, over medium heat, until it reaches 84°C.

7. Off the heat, add the gelatin.

8. Let the cream cool down to 30°C.

9. Whisk the full liquid cream until very soft peaks.

10. Add the mint cream to the whipped cream in several times.

11. Wrap the bottom of a 22cm mold with cling film. Add a rhodoid sheet.

12. Place the outer circle of lemon cremeux at the bottom of the mold.

13. Pour half of the mousse inside the mold.

14. Take the 14,5cm circle of lemon cremeux and place it over the mousse.

15. Pour the other half of mousse.

16. Add the madeleine cake (you can cut the top to flatten the surface if needed).

17. Freeze overnight.

For the Sponge Cake:

1. Follow the steps of this recipe: Kiwi Roll Cake

2. You just need to mix the mint leaves with the oil and the milk to have this beautiful green color.

3. Cut the sponge cake into 3,5cm wide strips after baking.

For the Neutral Glaze:

1. Hydrate the gelatin.

2. Bring the water and sugar to boil and cook until 103°C.

3. Add the gelatin.

4. Let it cool down to 24-25°C.

It’s time to assemble!

1. Unmold the Entremet and smooth the edges.

2. Place over a support to glaze.

3. Pour the glaze over the Entremet.

4. Add the strips of sponge cake around the Cake. Decorate with some mint leaves.

Your Entremet is ready! Let it thaw in the fridge for 2-3h.

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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