Lemon Cake with Blackberry Sauce and Almond Lace Cookies Recipe

Blackberries and lemon are a match made in heaven, and with the added crunch from the almond lace cookies, this dessert is a crowd pleaser!  El Gaucho Portland Executive Chef Steve Cain created this sweet treat that is offered on our menus this spring.  If it’s a little daunting to try at home, let our team prepare it for you!  Bon appetit!

Lemon Cake
Zest of four lemons
1 TBS baking powder
9 oz 2% milk
3 ¼ cup all-purpose flour
6 extra large egg whites whipped into stiff peaks
2 TBS vanilla extract
2 ¼ cups granulated sugar
9 oz salted butter
Lemon Simple Syrup
Lemon Mousse

Preparation: Cream butter and sugar. Add milk and vanilla and whipped egg whites and lemon zest. Combine all dry ingredients and add to wet ingredients in 3 batches. Spray a flat cake plan with pan spray, then place parchment and spray again. Bake at 325 for 22-25 minutes. The cake should be golden brown and a tester should come out clean. Cool. Score the cake edges and invert. Peel the parchment off and brush with the lemon simple syrup. Cut in half.

Assembly: Place half the cake and add half the mousse mixture and top with the other half. Load remaining mousse into a piping bag with a start tip and pipe mousse on top of cake in coronets. Place in freezer for 2 hours until set.

Lemon Simple Syrup
2 oz Limonchello liquor
1 cup water
1 cup granulated sugar
Juice of eight lemons

Preparation: Combine everything except Limonchello and bring to a boil for 5 minutes.  Cool and add the Limonchello. Refrigerate.

Lemon Mousse
1 cup heavy whipping cream – whipped to stiff peaks
4 fl oz. lemon juice
½ cup granulated sugar
2 gelatin leaves
4 extra large egg whites

Preparation: Combine lemon juice and gelatin sheets and microwave for 1 minute until gelatin is melted.  Separate egg whites and whip until you have a stiff peak. Add sugar and whip until combined. Add cooled lemon mixture to egg whites and then add whipped cream. Make sure the egg white mixture and whipped cream both have stiffed peaks. Reserve in refrigerator.

Blackberry Sauce
1 fl. oz lemon juice
1 cup water
1 cup granulated sugar
1 ½ lbs blackberries

Preparation: Combine all ingredients except lemon juice and bring to a boil. Lower heat and simmer for ½. Strain through a fine strainer.  Add fresh lemon juice. The sauce should have a slight thickness to it so check consistency before adding the lemon juice.

Almond Lace Cookies
½ cup sliced almonds
1/3 cup all-purpose flour
¼ cup dark corn syrup
¼ cup salted butter
½ cup brown sugar

Preparation: In a sauté pan, combine sugar, corn syrup and butter. Bring to a simmer on medium heat and reserve. Combine flour and sliced almonds and add to cooled sugar/butter mixture. Place parchment paper on a full sheet pan and place 1 teaspoon of batter for each cookie. Place 5 inches between cookies. Do not spread the batter – the heat of the oven will do the work. Bake at 350F convection for 6-8 minutes.

To serve, place the sauce on the plate, place the cake at an angle, break the cookie in half and place on top at an angle.  Garnish with a sprig of mint. Serves 9.


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