Ingredients:

• 1500 g Cakemix
• 750 g eggs
• 750 g butter
• 30 g Lemon flavor

Method:

• Mix the ingredients 3 minutes
  at second speed with a flat
  beater.
• Spread the batter on a baking
  sheet 60/40.
• Bake at 180°C for 15 to 20
  minutes.
• Leave to cool and cut 6 discs
  Ø 16 cm.

Ingredients:

800 g Aldia Forest Fruit
200 g Aldia Black Cherry
100 g frozen raspberry

Method:

• Mix all the fruits briefly and
  pour into silicone molds
  Ø 16 cm.
• Cover up with a disc of Lemon
  Cake.
• Leave to freeze.

Ingredients:

• 400 g cold custard powder
• 900 g water
• 100 g Aldia Lemon Cream
• 1400 g whipping cream
• 12 g gelatin

Method:

• Mix Aldia Lemon Cream with
  water. Add the cold custard
  powder and mix for 4 minutes
  at second speed.
• Leave to rest for 10 minutes and
  mix again.
• Add the soaked, melted gelatin
  leaves in the lemon pastry
  cream.
• Incorporate it with 3/4th
  whipped cream.

Ingredients:

• 150 g fresh cream
• 450 g Aldia Miroir Neutral
• 100 g water
• 350 g white chocolate drops
• 8 pc of gelatin leaves
  yellow color

Method:

• Heat the cream, Aldia Miroir
  Neutral and the water to
  ± 50°C.
• Add this mixture to the white
  chocolate drops.
• Add the soaked, melted gelatin
  leaves.
• Color according to your
  preference.

The Assembly and Finishing:

• Fill rings Ø 18 cm for 3/4th with the lemon mousse.
• Place the frozen interior inside and fill the rings completely.
• Put in the refrigerator to set for 35 minutes and then freeze.
• Release from the ring and pour over with the yellow chocolate miroir.
• Finish with macarons, blackberries and meringue.