ADVERTISEMENT

Lemon Mousse Cake

Lemon Mousse Cake
YIELDS
1 serving

Yes, you CAN make a perfectly finished cake! By pouring a tart lemony mousse onto the outside of the cake, you create a flawless dessert once unmolded!

ADVERTISEMENT

Ingredients

Sponge

6
egg
1
cup sugar
1
cup all purpose flour
¼
tsp baking powder
¼
tsp salt
½
cup unsalted butter, melted
½
tsp vanilla
2
Tbsp lemon juice
zest of one lemon

Syrup

3
Tbsp sugar
1
Tbsp lemon juice
2
Tbsp water

Mousse

1 ½
Tbsp powdered gelatin
½
cup lemon juice
zest of one lemon
1
cup whipping cream
3
egg
5 ½
Tbsp sugar
ADVERTISEMENT

Directions

Step 1

Preheat oven to 350 F. Line the bottom of an 8-inch springform pan with parchment but do not grease pan.

Step 2

Warm eggs in their shells in a bowl of hot water for 2 to 3 minutes.

Step 3

In a mixer or with an electric beater, whip eggs with sugar over high speed for
15 minutes.

Step 4

Sift together flour, baking powder and salt.

Step 5

In a separate bowl mix butter, vanilla, lemon juice and zest. With the mixer on medium low speed, add flour mixture all at once. Let mix 30 seconds and add butter mixture all at once.

Step 6

Pour batter into pan and bake for 30-40 minutes, until cake springs back when you touch it.

Step 7

Heat sugar, lemon juice and water together until sugar is dissolved. Set aside.

Step 8

Soften gelatin in lemon juice with lemon zest added.

Step 9

Whip cream to soft peaks and chill.

Step 10

Warm eggs in their shells in warm water for 2 to 3 minutes.

Step 11

Whip eggs with sugar on high speed for 5 minutes. While eggs are whipping, melt gelatin mixture over low heat, stirring. When eggs have doubled in volume, fold in whipped cream by hand. With mixer on low speed, add gelatin mixture and blend for 10 seconds.

Step 12

Place an 8-inch ring mold (or springform pan ring) on a plate. Trim sponge cake to
6 inches in diameter and slice into 2 horizontally.

Step 13

Place one disc inside the mold. Brush lightly with lemon syrup. Pour half of the mousse over the cake, letting it spill over the sides.

Step 14

Spread mousse with a palette knife, getting mousse into every space. Place second cake disc on top of mousse and brush with syrup.

Step 15

Pour the rest of the mousse on top and spread evenly. Chill for 3 hours.

Step 16

Removing the mold is easy with the use of a blow dryer! Blow hot air over metal ring to warm slightly. Gently lift mold (if it seems to be sticking, keep warming with the dryer.) You will have a cake with sharp edges and perfect sides!

Step 17

Garnish cake in the center with fresh berries.

Rate Recipe

My rating for Lemon Mousse Cake
ADVERTISEMENT