Layered Cake with Chocolate Ganache

Read Time:3 Minute, 9 Second

Fasten your seat belts, this one is going to take  longer to prepare but well worth it. The bottom has a shortbread crust with two layers of cake and chocolate ganache in between. Thin layers of lemon cream are between the cakes and finally topped with a lemon flavoured Italian meringue.

There are several items to prepare before putting everything together.

Bottom Crust:

Bake in a metal square on top of a baking sheet.


200 grams egg white

55 grams sugar

120 grams almond powder
120 grams powdered sugar
20 grams  flour
1. Sift the almond powder, powdered sugar & flour together in a bowl.

2. Whip the egg whites and gradually add the sugar. Whip until the egg whites are stiff.

3. Add in the almond powder mixture. Mix using a spatula. Pour into a shallow baking pan like the photo.

4. Bake at 190 degrees Celsius for about 15 minutes – until lightly browned.

Chocolate Ganache:
120 grams milk chocolate
180 grams fresh cream (36%)
3 grams gelatin

1. Chop the chocolate into small pieces in a bowl.
2. Cut the gelatin into several pieces and soak in water until soft. Drain the water. Heat the fresh cream until just boiling then add the gelatin (remove from the heat). Use a whisk to mix in the gelatin.
3. Pour some of the hot milk into the chocolate. Use a whisk to stir & melt the chocolate. Keep the milk hot and gradually add more until all chocolate is melted.
4. Let cool – gradually it will become like pudding. Don’t cool too long since it will become too firm.

Lemon Cream:
If you don’t have time, you can always buy Lemon Curd, however, the color is not as brilliant.
40 grams butter
30 grams sugar
20 grams egg
15 grams lemon juice

1. Heat the butter in a pan and add the sugar and mix well. Add the egg and lemon juice.
2. On a low heat, stir until the mixture thickens.
3. Strain into a bowl and let cool.

Putting Together:

1. Cut the cake into 2 pieces to fit the metal square (piece a couple together if not one full size)

2. The shortbread crust should be on the bottom inside the  square. Generously brush  lemon cream on top to cover all areas.

3. Put the first piece of cake on top of the lemon cream.

4. The chocolate should be like pudding and easy to spread. Spread evenly on top of the cake.

5. Put the next layer of cake on top of the chocolate. Brush with lemon cream.

Lemon Mousse Cream:
180 grams sugar
45 grams water

90 grams egg white

70 grams fresh cream (36%)

45 grams lemon juice

20 grams sugar

6 grams gelatin

5 grams Lemoncello liquor

1. Whip the egg whites until stiff. Add about 1 teaspoon sugar while whipping.
2. Heat the sugar and water together in a pan until about 110 degrees Celsius. Pour the hot sugar  into the whipped egg whites while whipping them. Continue to whip until they are firm.
3. Soften the gelatin in water. Heat the lemon juice until just warm – add to the gelatin and melt. Cool lightly.

4. Add the gelatin mixture to the whipped egg whites using a spatula. Add the liquor.

5. Whip the fresh cream and add to the whipped egg whites.
6. Put the whipped egg white on top of the cake. Put in the refrigerator for about 30 minutes so the mousse becomes firm.
7. Decorate with the remaining lemon cream.

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