Ingredients: Cake Lemon  Punch citrus  jelly Citrus  Creamy orange / lemon  kumkat confit  Marshmallow Lemon Preparation for 2 cakes ► Lemon Cake: - 200 gr of eggs  - 260 gr of caster sugar  - 105 g ​​heavy cream  - 200 gr flour  - 4 g baking powder  - 50g butter  - lemon zest The robot, to the sheet, combine eggs, sugar and cream. Add the sifted flour with baking powder, then the cold butter, zest. Using a brush, apply the softened butter on the sides of the mold and then cover it with brown sugar.Ask this mold on a plate. Pour the mixture into the mold 2/3. Bake in a ventilated oven at 160 ° C for 45 min. The cooking time may vary depending on your oven. ► Citrus Punch: - 500 gr of water  - 100 grams of orange juice  - 50 g maple syrup  - 300 grams of crystal sugar Mix all ingredients and bring to boil. Use at a temperature of 70 ° C. ►Gelée citrus - 70g caster sugar  - 5 g pectin NH  - 355 gr tangerine puree  - 5 grams of lime juice In a saucepan, boil the fruit puree. In a ramekin mix granulated sugar and pectin NH. Pour the mixture over the mashed potatoes. Boil everything and add the lime juice. Pour the mixture over a sheet silpat. Book for mounting the freezer. ► Creamy orange / lemon: - 188 gr of orange puree  - 58 g caster sugar  - 13 grams of custard powder  - powder 3 grams of gelatin blooms 200 + 18 g water  - lemon zest Boil mashed potatoes with the peel. Pour the caster sugar and custard powder. Mix together and give a boil. Add the gelatin mass, and mix well. Pour into silicone molds shaped truffle in silkomart. Frozen and reserve for assembly. ► confit Kumkat: - 300 gr of water  - 200 g sugar  - 6 kumquats  - 1 star anise  - 1 vanilla pod  - the juice of half a lemon In a saucepan, bring the water, sugar, lemon juice, star anise, split and scraped vanilla, then bring to a boil. Add the slices of thinly sliced ​​kumquats and let confire forty minutes on low simmer. ► Marshmallow lemon: - 110 g water  - 2 grams of lime zest  - 100g caster sugar  - 90 grams of lime juice  - 20 g lemon puree  - powder 7 gr gelatin blooms 200 + 42 g water In a saucepan, boil water and infuse the zest for 5 minutes. Strain the zest, add the caster sugar and thrill to dissolve sugar. Add the lime juice, puree and gelatin mass. Cool all at 5 ° C, then climb to the drummer with the whip to get a sparkling white mixture. Arrange the pastry bag into a mold silicone semi-sphere 2 cm diam. In the freezer for decoration. ► For assembly: After baking the cake and cooling, unmold, return it and place it on a rack. Pour the citrus punch on the cake at the right temperature. Cut a frozen strip of the same size as the top of the cake. Ask gently, place the cream balls, hemispheres marshmallow. Sprinkle with candied kumkat, flowers and chocolate decorations.