John Myers
Popcorn and Lemon Curd Cake
The perfect popcorn and lemon curd cake recipe with a picture and simple step-by-step instructions.
- 2 tsp Oil
- 100 g Corn kernels for popcorn
- 9 sheet Gelatin white
- 1,33333 piece Lemon fresh
- 540 g Lowfat quark
- 160 g Natural yogurt
- 50 g Sugar
- 1 bag Bourbon vanilla sugar
- 270 g Cream
- 260 gr Dark chocolate
- Butter for the mold
- 1 Pc. Freeze bag
- Heat the oil in a large pan and cover with the corn kernels. When the corn kernels rise, shake the pan repeatedly so that they all open.
- Grease the 28cm springform pan well.
- Cut 3,200 g of chocolate into small pieces and melt over a water bath.
- Chop or chop the popcorn with the food processor IMPORTANT keep 1/3 of the popcorn for the garnish !!!
- Mix the chocolate and popcorn well, press them into the springform pan and chill for at least 30 minutes
- Soak gelatine in cold water (according to instructions for use)
- Wash and dab the lemon, rub the peel and squeeze out the juice. Mix the quark, yoghurt, sugar, vanilla sugar, lemon juice and zest until smooth
- Dissolve gelatine in a pan over low heat and stir with a spoon of quark then mix everything well with the mixture
- Whip the cream until stiff and fold it into the lemon curd mixture, spread it all over the base in the springform pan
- Let it cool in the refrigerator overnight
- Before serving, spread the rest of the popcorn over the cake and melt 60 grams of chocolate, put in a freezer bag and cut away a small corner so that the chocolate can be spread over the popcorn in a thin stream. let dry
- To cut the cake, dip the knife in hot water and it will work by itself.
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