INGREDIENTS

For the cappuccino cream:

300 g cream
1 vanilla pod
35 g sugar
3 egg yolk
1 level tbsp espresso powder
Fruit to decorate
 

For the lemon cake:

240 g butter
4 eggs
240 g flour
1 heaped tsp baking powder
4 good pinches of salt
350 g sugar
Zest of 3 organic lemons
55 g crème fraîche
 

For the garnish:

1/2 mango
1 tbsp apricot pulp
Wafer-thin slices from the zest of half an organic orange
50 ml sugar syrup
1 dash Grenadine

HOW TO MAKE IT

1. For the cappuccino creme, mix the cream with the pulp of the vanilla pod and the espresso powder in a stock pot and bring to the boil. Beat the sugar with the egg yolks. Once the cream boils, pour it over the egg yolks. Stir well and pour through a fine sieve and leave to cool.
2. Preheat the oven to 210° F. Pour the cappuccino creme into 4 crème brûlée dishes. Put the dishes into a deep baking tray which is filled with water. Bake on the middle shelf of the preheated oven for about 50 min. until set. Leave to cool.
3. For the moist lemon cake, preheat the oven to 320° F. Wash the lemons in hot water, dry well and finely grate the peel. Beat the zest with butter, sugar and salt until frothy. Then gradually add the eggs. Sieve the flour and baking powder twice before folding into the mixture. Carefully mix in the crème fraîche and spread the mixture onto a baking tray lined with baking paper. Bake on the middle shelf at 320° for about 15 min. Leave the cake to cool before cutting into bite-sized pieces.
4. Decorate with mango ragout: Chop half a mango and mix with a dash of apricot pulp. The highlight is the finely cut orange skin which – blanched in sugar syrup and marinated with a dash of Grenadine – makes the cake really something special! The cappuccino creme can be garnished with blueberries, raspberries or small pieces of fig. Top with a few mint leaves dusted with icing sugar.