In honor of the recent royal wedding, we made a special entremet at the hotel to celebrate! The official wedding cake flavors were lemon and elderflower (a beautiful, light, spring-y pairing if I do say so myself) and that’s the flavor base we used as well. I have to give most of the credit for this project to my Sous Chef extraordinaire Danielle, who spearheaded the effort (with minor nudges here and there from me). As luck would have it, she said it was ok if I shared it with all of you, and that’s exactly what I’m going to do.
*I am still in the (painfully slow) process of unpacking and organizing my new kitchen, so forgive me that there are no process photos for this post. As soon as the new DFK is up and running we can go back to regularly scheduled programming – including lots of step by step pics.
Most importantly, if you’ve never made an entremet before, be sure to read the recipe carefully before starting, especially the assembly section! It will let you know the specific order of operations and timing needed to compose the different elements.
Just like my birthday cake entremet, this recipe calls for the use of a cake frame. This really isn’t something to try and wing without one, and since they’re cheap and work well for baking all kinds of stuff, take my advice and get one!
This recipe calls for lemon oil and edlerflower extract. I’ve linked the brands I use, but if you have a brand you prefer be sure to consider that it may be of a different intensity and the quantity in the recipe may need to be adjusted.
I promise entremet isn’t hard to make, but if you think it might be out of your skill set, the recipes are still mighty tasty used in other ways. I always like seeing the ways you pastry fiends adapt what I share and make it your own, so send me pics of your creations!
royal wedding entremet
lemon sponge cake
227g butter unsalted
180g egg whites about 6 eggs
162g whole milk
24g vanilla extract
270g cake flour
8g baking powder
30g sour cream
13g lemon oil
Before getting started, bring the butter, egg whites, whole milk, and sour cream to room temperature.
Combine the butter, vanilla extract and sugar and cream them in a stand mixer with a paddle attachment.
Combine the egg whites, whole milk, and lemon oil. Combine and sift the dry ingredients.
Alternately add the wet and dry ingredients to the butter mixture in three additions. With each addition, mix the batter on medium speed for about 4-5min. The air incorporated into the batter during this mixing time will improve rise during baking.
Spread 600g of the batter onto each half sheet pan lined with parchment paper or a non-stick baking mat (two half sheet pans total).
Bake the cake at 330F/165C for 10 – 15min., rotating the sheet pans half way through baking.
100g whole milk
85g heavy cream A
8g lemon oil
115g egg yolk about 5 eggs
8g gelatin 160 bloom
280g heavy cream B
10g lemon juice
5g lemon zest
Hydrate the gelatin in cold water for a minimum of 5min. and reserve to use later.
Whip the heavy cream B to soft peaks in a stand mixer with a whip attachment and reserve to use later in the refrigerator.
Combine the whole milk and heavy cream A and bring it to a simmer.
Combine the egg yolks and sugar and temper them into the hot milk mixture.
Create a creme anglaise by cooking the mixture over medium-low to medium heat (depending on how quickly and efficiently you whisk), whisking continuously, to 185F/85C.
Squeeze out the excess water from the gelatin and add it to the anglaise, whisking it well to fully melt the gelatin and homogenize the mixture.
Transfer the mixture to a mixing bowl over an ice bath, whisking to cool the mixture to 86F/30C.
Fold in the 1/2 of the whipped cream, lemon juice, lemon zest and lemon oil.
To ensure thorough mixing of all of the mousse ingredients, transfer the contents back into the mixing bowl with the whipped cream and fold everything together.
432g heavy cream
3g vanilla extract
145g egg yolks about 7 eggs
3g gelatin 160 bloom
6g elderflower extract
Hydrate the gelatin in cold water for a minimum of 5min.
Bring the heavy cream, salt and vanilla extract to a simmer in a saucepot over high heat. While the mixture is heating up, whisk the sugar and egg yolks together.
After the heavy cream comes to a simmer, add a few small additions of it to the egg yolk mixture, whisking well with each addition to warm the egg yolks.
Add the egg yolk mixture to the heavy cream and put it all back on the heat.
Cook, while whisking continuously over medium heat until the mixture thickens and reaches 180F/82C.
Remove the custard from the heat and continue whisking for 30 seconds to a minute to cool the mixture and prevent it from curdling.
Add the elderflower extract.
Trim the cooled layers of cake to fit your cake frame. You’ll also want to gently rub the crust of the cake off. After it has cooled in the fridge overnight, it will soften and be easy (although a little sticky) to remove. This step will help the custard to adhere to the cake.
Place the cake frame onto a flat sheet pan or sheet of plexi glass lined with acetate or a non-stick baking mat.
Allow the lemon mousse to cool and thicken, stirring often, until it reaches the consistency of medium peak whipped cream. If it’s too thin, it will leak from the cake frame when you pour it onto the sheet pan.
Cast the lemon mousse into the cake frame over the acetate or non-stick baking mat and spread it evenly with an offset spatula.
Place the first sheet of cake onto the mousse, pressing gently and evenly to adhere it. Place the partially built entremet into the freezer and let freeze (about 1-2hrs depending on how cold your freezer is).
Remove the frozen cake and cast the elderflower custard evenly over the lemon sponge cake. Instead of spreading the custard around with a spatula, I rotate the pan around and let the custard slide around to each edge of the pan. Then I give the whole thing a little shake back and forth so the custard will settle evenly.
Place the cake in the fridge until the elderflower custard is tacky but not fully set, which usually takes around 15 minutes in the refrigerator. If the custard is too set and firm the cake layer we place on top won’t stick to it.
Lay the second sheet of lemon cake onto the custard, pressing gently to adhere it. Handle the layer of lemon cake as little as possible, because the more you try to “smooth” it onto the custard, the more uneven it will actually end up being.
Place the cake back in freezer and freeze thoroughly (overnight is best).
Remove the cake from the frame by carefully running a paring knife around the edge of the cake inside the cake frame.
Remove the cake frame and place a second sheet pan or sheet of plexi glass on the lemon cake layer that is facing up.
With a hand on the sheet pan on top and one holding the sheet pan on the bottom, flip the entire assembly over in one smooth motion, so that the lemon cake layer that was facing up is now the bottom layer.
Remove the top sheet pan and peel away the acetate or non-stick baking mat.
Place the unmolded cake back in the freezer for 15-20min. before glazing. *The glaze recipe I’m using is down below in the recipe card.
Warm the glaze a little hotter than you would normally use it (maybe around 95F/35C) and pour it over one end of the cake.
Using an offset spatula, spread the glaze from one end of the cake to the other (I do this down the length of the cake instead of the width). If glaze falls over the edge of the cake that’s ok, we’re going to trim that off. Be as efficient as possible in spreading the glaze, as it will set quickly and going back over it multiple times may ruin the smooth finish.
To cut the cake, start by trimming the edges of the cake away, and then measure and cut out whatever slices you’d like. I make my cake servings 3×1”/7.5×2.5cm if I’m using them as a petit four (like for tea service). Decorate with fresh flowers and a bit of candied lemon peel!