Description
A delightful dessert that balances refreshing citrus flavors with a light and creamy texture.
Ingredients
Scale
- 6 large eggs (room temperature)
- 1 cup white sugar
- 1 tbsp vanilla extract
- 1 cup all-purpose flour (sifted)
- 2 tbsp melted salted butter
- 2 ounces Limoncello Liqueur (optional, for soaking)
- 6 egg yolks (lightly beaten)
- 1 cup sugar
- 1/2 cup fresh lemon juice
- Zest of two lemons
- 1/2 cup butter (cut into small pieces)
- 1/2 batch of chilled lemon curd
- 2 cups whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup whipping cream
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
- 3/4 cup white sugar (for candied lemon peel)
- 3/4 cup water (for candied lemon peel)
- Peel of one lemon (for candied lemon peel)
- 1/2 cup additional sugar (for rolling candied lemon peel)
Instructions
- Preheat the oven to 325°F (160°C) and prepare a 10-inch springform pan.
- Beat eggs, sugar, and vanilla until foamy.
- Sprinkle in sifted flour and mix until incorporated.
- Mix a portion of batter with melted butter and fold back into main batter.
- Pour batter into prepared pan and bake for 45 minutes, cool for 2 hours.
- In a saucepan, combine egg yolks, sugar, lemon juice, and zest; cook until thickened, then chill.
- Whip cream, powdered sugar, and vanilla to peaks, then fold in half of lemon curd.
- Layer mousse over cooled sponge cake, chill until set, then spread remaining lemon curd on top.
- For candied peel, simmer sugar and water, then toss peels in sugar once cooled.
Notes
Store leftover cake in the refrigerator for 3-4 days. Ensure eggs are at room temperature for better volume.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 150mg
Keywords: Lemon, Mousse, Cake, Dessert, Citrus