"Agatti" cake with lemon marmalade

Ingredients

Choux cake layers

100 milliliters (3.4 ounces) milk 3.5%
100 milliliters (3.4 ounces) water
5 large eggs
190 grams (6.7 ounces) butter 82.5%
pinch of salt
290 grams (10.2 ounces) flour
2 teaspoons finely grated lemongrass

Melon marmalade

500 grams (17.6 ounces) melon puree
juice of 1 lemon
zest of 1/2 lemon
4 teaspoons agar
2 grams (0.07 ounces) gelatin
1 sachet vanilla
60 grams (2.1 ounces) brown sugar

Custard

1 egg yolk
180 grams (6.3 ounces) sugar
1 vanilla pod
2 grams (0.07 ounces) vanillin
40 grams (1.4 ounces) cornstarch
300 milliliters (10.1 ounces) cream 33% (#1)
50 milliliters (1.7 ounces) milk
50 milliliters (1.7 ounces) liquid yoghurt
200 grams (7.1 ounces) sour cream
200 milliliters (6.8 ounces) cream (#2)
100 grams (3.5 ounces) butter 82%
1 teaspoon lemon zest

Lemon gel

120 milliliters (4.1 ounces) lemon puree
50 milliliters (1.7 ounces) martini
zest of 1/2 lemon
4 grams (0.14 ounces) agar
2 grams (0.07 ounces) gelatin
4 grams (0.14 ounces) xanthan gum
70 grams (2.5 ounces) sugar

Strawberry gel

120 grams (4.2 ounces) strawberry puree
3 grams (0.11 ounces) agar
3 grams (0.11 ounces) xanthan gum
50 grams (1.8 ounces) sugar
2 grams (0.07 ounces) gelatin

Equipment

20 cm (7.9 inch) round cake mold
Ensure even baking and beautiful layer formation with a reliable non-stick cake mold.
Mixing bowls
Keep a variety of sizes handy for mixing different components; stainless steel bowls are a great choice for durability.
Whisk
A balloon whisk is ideal for beating eggs and combining ingredients quickly and effectively.
Silicone spatula
Perfect for scraping down bowls and ensuring every bit of batter is used without wastage.
Saucepan
Choose a heavy-bottomed saucepan to evenly distribute heat and prevent scorching, especially when making the marmalade and gels.
Blender
A high-speed blender can help you achieve a smooth consistency for the gels.
Oven
Preheat your oven to 185-200C (365 to 392F) for best results, and always use a reliable oven thermometer to avoid incorrect temperatures.

Instructions

Step 1

1. Preheat the oven to 185-200°C (365 to 392°F). Grease a 20 cm (7.9 inch) mold with melted cocoa butter. Using cocoa butter helps the dough bake more steadily.

Step 2

2. In a saucepan, combine 100ml milk and 100ml water. Add 190g butter and a pinch of salt. Heat until the butter melts. Heating both liquids together helps them combine more smoothly.

Step 3

3. Add 290g flour to the mixture and stir continuously until a plaque forms on the bottom of the pan. This means the dough is cooked. Remove from heat and let it cool. The dough must form a smooth ball that pulls away from the sides of the pan.

Step 4

4. Beat the eggs in a separate bowl and add them gradually to the dough, mixing thoroughly after each addition. The dough should be glossy and maintain its shape. Use room temperature eggs for a more consistent texture.

Step 5

5. Stir in the finely grated lemongrass. Cool the dough on low speed using a mixer for 7-10 minutes. If needed, use a silicone spatula to move the dough to the center. Cooling the dough this way prevents premature egg cooking.

Step 6

6. Allow the dough to rest in the refrigerator for at least 12 hours before baking. This helps the dough develop better flavor and texture.

Step 7

7. Bake at 185-200°C (365 to 392°F) without opening the oven door. Opening the door could cause the dough to collapse.

Step 8

1. For the melon marmalade, dice the melon and cover it with 60g brown sugar and seeds from a vanilla pod. Cover with cling film and let sit until the juice is released. Puree the mixture.

Step 9

2. Simmer the puree on low heat for 7-8 minutes, then refrigerate for 12 hours to stabilize. Refrigerating the puree allows the flavors to meld together.

Step 10

3. Mix 4 teaspoons agar with 2 teaspoons sugar, then add this mixture to the puree and boil for 7-8 minutes. Dissolve 2g gelatin in the mixture, then pour into ring molds and let cool. Store in the fridge until use. Agar sets at room temperature but refrigerating ensures firmness.

Step 11

1. For the lemon gel, mix 70g sugar with 4g agar. Warm 120ml lemon puree, 50ml martini, and the zest of 1/2 lemon to 50°C (122°F).

Step 12

2. Add the sugar/agar mix to the warm liquid and bring it to a boil. Cook for 2-3 minutes, then cool the mixture and blend it into a coarse gel. Add 4g xanthan gum and blend until smooth. Xanthan gum helps thicken the gel seamlessly.

Servings

Transformation from a simple dessert to a show-stopping centerpiece is as easy as knowing how to serve this pastry right. Imagine it as the star of a casual brunch, paired with a light coffee or tea—its flavors will complement any hot drink effortlessly. For a more formal occasion, consider drizzling individual slices with a touch of extra marmalade and a dollop of lightly whipped cream; this adds a touch of sophistication. Feel like dressing it up even more? Garnish each serving with fresh berries and a sprig of mint. The natural colors make the dish a feast for the eyes as well as the stomach. A light dusting of powdered sugar can also add a beautiful finish while enhancing the flavors. If you prefer a less sweet option, a quick squeeze of lemon juice just before serving can balance the richness and make each bite even more refreshing.

Variations

Are you looking for a gluten-free or vegan version of this recipe? Simply swap out the traditional flour with a high-quality gluten-free flour blend for best results. Make sure to check that all other ingredients are gluten-free as well. For a vegan adaptation, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg). Also, substitute the butter with a vegan butter or coconut oil, and use a non-dairy milk like almond or soy milk. You can use agar-agar in place of gelatin to keep the gels vegan. These substitutions allow you to create a delicious and inclusive dessert that can be enjoyed by everyone.

Faq

Why does the dough need to be cooled before adding eggs?
Cooling the dough prevents the eggs from cooking prematurely, ensuring a smooth and consistent batter.
Can I use regular sugar instead of brown sugar in the melon marmalade?
Yes, you can substitute regular sugar for brown sugar, but note that it may slightly alter the flavor and color.
What's the best way to ensure my choux pastry rises evenly?
Brushing with melted cocoa butter and not opening the oven during baking helps achieve an even rise.
How can I prevent the custard from curdling?
Gradually warming the eggs and constantly stirring them while heating helps prevent curdling.
Can I prepare components of the pastry in advance?
Yes, you can make the marmalade and custard ahead of time and refrigerate them until assembly.
How do I achieve a smooth gel if I don’t have xanthan gum?
You can blend the gel mixture thoroughly, though xanthan gum gives a more stable and consistent texture.