Lemon gel

• 200 ml lemon juice
• 50 g sugar
• 5 g Agar-agar
• 0.6 g vanilla seeds

Olive oil crémeux

• 128 milk
• 128 ml cream
• 250 g white chocolate
• 50 g egg yolk
• 26 g sugar
• 30 g gelatine mass
• 16 ml olive oil

Gluten-free lemon cake

1. Mix liquids and powders with the hand blender, and add melted butter towards the end.
2. Bake your cake at 170°C for 20 mins.

Almond praliné

1. Roast your almond while you prepare the dry caramel.
2. Mix the ingredients all together in a thermomixer while adding oil.

Lemon gel

1. Combine the ingredients.
2. Use a sauce pan and bring to boil.
3. Let the mixture cool down overnight, and then process it with a hand blender.

Olive oil crémeux

1. Make a crème Anglaise.
2. Add chocolate, gelatin mass, and olive oil and let it set overnight.

Assembly

1. Place the cake on a serving plate. Spread the lemon gel, then the olive oil crémeux.
2. Top with lemon gel.  Refrigerate until serving time.