Lemon Cream Pave
Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.
Yield
20 servingsPrep
15 minCook
35 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| ⅔ | cup |
sugar
granulated |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
all-purpose flour
|
|
| Lemon rum sauce | |||
| ⅓ | cup |
sugar
granulated |
|
| ⅓ | cup |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
dark rum
|
|
| Lemon cream | |||
| 1 | package |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| 4 | each |
egg yolks
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| ¾ | cup |
lemon juice
|
|
| 4 | ounces |
cream cheese
softened |
|
| 1 | cup |
heavy whipping cream
|
|
| Garnish | |||
| 1 ½ | cups |
heavy whipping cream
|
|
| 2 | tablespoons |
powdered sugar
sifted |
|
| 2 | tablespoons |
dark rum
|
|
| 10 | each |
strawberries
halved |
|
| 2 | each |
kiwi fruit
peeled and thinly sliced |
|
| 1 | each |
mangos
peeled and thinly sliced |
|
| ½ | cup |
coconut
sliced, toasted |
*
|
| ¼ | cup |
pistachio nuts
toasted and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 158 | ml |
sugar
granulated |
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
all-purpose flour
|
|
| Lemon rum sauce | |||
| 79 | ml |
sugar
granulated |
|
| 79 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
dark rum
|
|
| Lemon cream | |||
| 1 | package |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 4 | each |
egg yolks
|
*
|
| 177 | ml |
sugar
|
|
| 15 | ml |
lemon zest
grated |
|
| 177 | ml |
lemon juice
|
|
| 115.6 | ml/g |
cream cheese
softened |
|
| 237 | ml |
heavy whipping cream
|
|
| Garnish | |||
| 355 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
powdered sugar
sifted |
|
| 3E+1 | ml |
dark rum
|
|
| 1E+1 | each |
strawberries
halved |
|
| 2 | each |
kiwi fruit
peeled and thinly sliced |
|
| 1 | each |
mangos
peeled and thinly sliced |
|
| 118 | ml |
coconut
sliced, toasted |
*
|
| 59 | ml |
pistachio nuts
toasted and chopped |
|
Directions
Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease paper and sprinkle lightly with flour. Set aside.
In bowl, beat egg yolks with sugar until light and fluffy; beat in lemon rind and juice and vanilla.
In separate bowl, beat egg whites until stiff but not dry peaks form; fold into yolk mixture.
Gently fold in flour until thoroughly mixed.
Spread in prepared pan; bake in 350℉ (180℃) oven for 15 to 20 minutes or until golden and cake springs back when lightly touched.
Let cool in pan.
LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon juice;bring to boil.
Boil for 1 minute; stir in rum. Brush over cake.
LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let stand for 5 minutes to soften.
Over low heat, warm gelatin gently just until dissolved.
Meanwhile, in bowl, beat egg yolks with sugar until light;beat in lemon rind and juice. Beat in gelatin mixture.
Return to saucepan and cook over low heat for 5 to 6 minutes or until barely thickened; let cool slightly.
In large bowl, beat cheese until light;beat in lemon mixture.
Let cool to room temperature just until starting to thicken.
Whip cream; fold into lemon mixture. Spread evenly over cake.
Refrigerate for at least 2 hours or up to 2 days.
Cut into squares.
GARNISH: Whip cream; beat in sugar and rum.
Spoon into pastry bag and pipe decoratively onto each square.
Garnish squares attractively with strawberries, kiwifruit, mango, coconut and pistachio.
Makes 20 servings.
** Toast coconut and pistachios on separate baking sheets in 350℉ (180℃) oven for 5 minutes or until golden.
