This time, I allowed myself not to count calories and made the cake in the traditional version. The taste is fantastic – simply wow!

ingredients

Maltā kafija Lavazza club 250g

5 Olas

300 grams Milti

150 grams Cukurs

130 grams Medus

130 grams Sviests

8 grams Vaniļas cukurs

8 grams Soda

3 grams Sāls

Maltā kafija Lavazza club 250g

240 grams Cukurs

200 grams Saldais krējums 33%

120 grams Sviests

Maltā kafija Lavazza club 250g

Citrona miziņa no 2 lieliem citroniem

150 grams Citronu sula

200 grams Cukurs

100 grams Olu dzeltenumi (no ~6 olām)

60 grams Sviests

10 grams Želantīns

60 grams Ūdens

Maltā kafija Lavazza club 250g

500 grams Krēmsiers "Mascarpone"

300 grams Skābais krējums

260 grams Karamele

100 grams Pūdercukurs

Maltā kafija Lavazza club 250g

200 grams Melnā šokolāde

Maltā kafija Lavazza club 250g

200 grams Piens 2%

25 grams Sausais piens 1%

25 grams Kakao 11%

8 grams Želatīns

Vanilīns

Saldinātājs pēc izvēles

preperation

1. Heat the honey and butter in a small saucepan, stirring until they are completely combined.

2. Add the sugar and, stirring constantly, cook until caramelised, then remove from the heat.

3. Beat the eggs and sugar until the mixture is light and fluffy. Add the caramel mixture and stir. Add the vanilla, salt and flour, and stir until the dough is smooth.

4. I baked the sponge cakes simultaneously in two silicone moulds with a diameter of 20 cm. I put about 160 g of dough into each mould, smoothed it out with a spoon, placed it in an oven preheated to 180°C and baked it for about 10 minutes.

5. Heat the sweet cream in a saucepan until it comes to a boil, then remove it from the heat.

6. In another saucepan, melt the sugar over medium/low heat until it turns amber in colour. Add the butter, cut into small pieces, and stir vigorously until both ingredients are combined (although at first it may seem like this will never happen) — be patient!

7. Gradually add the hot sweet cream to the mixture and stir constantly until the mixture becomes homogeneous. Remove from the heat.

8. Pour into another container and cool.

9. Soak the gelatin in cold water and leave to swell.

10. Grate the zest from the lemons and squeeze out the juice (~150-160 g).

11. Mix the eggs and sugar, add the lemon juice and zest, and stir. Cook over low heat, stirring until the sugar dissolves.

12. Remove from heat, stir the softened gelatin into the hot mixture, add butter and whisk until smooth.

13. Cover with cling film in close contact and cool to room temperature. Then place the cream in a pastry bag (this will make it easier/more convenient to spread it on the sponge cake).

14. Mix all ingredients until smooth. Place the remaining caramel mixture (~350 g) in a pastry bag – it will be used for sponge cakes.

15. Form the cake in a metal pastry ring lined with an acetate sheet on the inside. Divide the cream into 6 parts, the lemon cream into 3 parts, and the remaining caramel mixture into 2 parts. Sequence of layers: sponge cake + ~190 g cream + ~200 g lemon cream. sponge cake + ~190 g cream + ~175 g caramel. sponge cake + ~190 g cream + ~200 g lemon cream. sponge cake + ~190 g cream + ~175 g caramel. sponge cake + ~190 g cream + ~200 g lemon cream. sponge cake + ~190 g cream

16. Cover the cake with cling film, sealing it tightly. Place in the fridge to set and stabilise for 6–8 hours.

17. Pour 50 g of milk into a bowl, add 8 g of gelatine and leave to swell.

18. Pour the remaining 150g of milk into a saucepan, add 25g of powdered milk and stir to soften.

19. Add cocoa, sweetener, vanilla and, stirring with a pastry brush, heat and bring to a boil until the mass thickens slightly.

20. Stir the swollen gelatin into the hot cocoa mixture and stir until it dissolves and the icing remains smooth.

21. Pass the glaze through a sieve to ensure it is smooth and free of lumps. Cover the glaze bowl with cling film so that it touches the warm mixture (this will prevent it from forming a film as it cools).

22. Wait until it cools down to 30-32 °C, then pour it over the cold cake straight from the refrigerator.

23. Decorate and return to the fridge to allow the glaze to set.