Experience the refreshing zing of lemon paired with the creamy luxury of white chocolate in this exquisite Lemon Mousse Cake. This dessert features a light, airy cake base infused with vanilla and lemon, complemented by a velvety lemon mousse that melds the richness of white chocolate with the tang of fresh citrus. It's an elegant and sophisticated treat, perfect for any occasion where you want to impress.
Why You'll Love This: The combination of a fluffy, lemon-scented cake with a smooth and decadent white chocolate mousse creates a delightful contrast that's not only pleasing to the palate but also light enough to enjoy at the end of a meal. The use of natural lemon zest and juice ensures a bright, authentic flavor that makes each bite refreshing.
Perfect Occasion: This cake is perfect for celebrations, especially spring and summer gatherings where a lighter, fresher dessert is desired. It's also ideal for high tea events, elegant birthdays, or as a weekend treat to enjoy with family.
Decoration Tips: For a stunning presentation, decorate with swirls of whipped cream, fresh lemon slices, and a sprinkle of lemon zest. Consider adding a few edible flowers for a touch of color or drizzle with a simple lemon glaze to enhance the citrus flavor further.
Ingredients:
- Cake Base:
- 130g all-purpose flour
- 30g cornstarch
- 5 eggs, separated
- 140g sugar
- Lemon zest from one organic lemon
- 90g melted butter
- Juice of one lemon
- 1 tsp vanilla extract
- 1 sachet baking powder
- Lemon Mousse:
- 140g white chocolate
- 100g milk
- 6g bovine gelatin
- 340g heavy cream
- Zest of one organic lemon
- 1 tsp vanilla extract
- For Decoration:
- Sweetened condensed milk mixed with lemon juice
- Fresh lemon zest
Preparation:
- Prepare the Cake:
- Preheat oven to 175°C. Line a mold with parchment paper.
- Whip egg whites with half the sugar to stiff peaks. In another bowl, beat yolks with remaining sugar, add lemon juice, zest, vanilla, and butter. Fold in dry ingredients, then gently incorporate the egg whites.
- Bake for 25-30 minutes. Allow to cool in the mold with the sides lined.
- Make the Mousse:
- Soften gelatin in cold water. Heat milk with lemon zest, then dissolve gelatin in it. Melt the white chocolate and combine with the milk mixture. Whip the cream to soft peaks and fold into the chocolate mix.
- Pour mousse over the cooled cake base and refrigerate overnight.
- Decorate and Serve:
- Mix sweetened condensed milk with lemon juice, chill, and use to decorate the cake. Garnish with lemon zest.
This Lemon Mousse Cake promises a luxurious texture and a vibrant flavor profile that will make it a favorite at any dining table.