Blackberry cake

Base

In a blender, grind the almonds finely and add 40 g of egg white until the mixture is firm. Transfer to a bowl and mix in by hand the yolks, another 40 g of egg white, the lemon juice, the grated zest of the lemons, the candied lemon in small pieces and the grated chocolate. Whisk the remaining egg whites with the caster sugar until stiff and fold them into the mixture, then add the salt, the melted butter and the potato starch, stirring gently so the mixture does not deflate. Pour into two tins of about 22 cm in diameter and bake in a hot oven at 170°C for about 35 minutes. Leave to cool.

Lemon cream

Whisk the whole eggs with the sugar by hand, then add the lemon juice and the melted butter. Pour into a saucepan and bring to the boil, stirring constantly. Leave to cool and, when it reaches about 70°C, add the gelatine, soaked and squeezed out beforehand.

Vanilla mousse

Whisk the yolks with 80 g of sugar and the vanilla pulp, add the hot milk and cook the custard (crème anglaise) to 85°C. Leave to cool, adding the gelatine, soaked and squeezed out, when the temperature is about 70°C. Let it cool completely. Add the liqueur, the semi-whipped cream and the egg whites whisked with the sugar.

Assembling the cake

Line a 22 cm metal ring with a strip of acetate and place it on a perfectly flat tray. Put the soft base at the bottom and pour the lemon cream over it, levelling it perfectly. Lay the blackberries on top, keeping a few aside for decoration. Pour over the mousse (keeping a little aside for decoration) and put in the freezer for a few hours until it has set well.

Decorate with a spiral of very cold mousse, whipped with an electric whisk, fresh blackberries, sprigs of thyme and curls of tempered chocolate.