Description
A delightful dessert that blends the tartness of lemon with a light and airy mousse, perfect for special occasions or a sweet treat at home.
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 oz Limoncello Liqueur (optional)
- 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
- Peel of one lemon
- 1/2 cup additional sugar for rolling
Instructions
- Preheat oven to 325°F (160°C) and line a 10-inch springform pan with parchment paper.
- In a mixer, beat the eggs, sugar, and vanilla for 10 minutes until foamy and pale.
- Lower the mixer speed and slowly sprinkle in the sifted flour until fully mixed.
- Mix 1-2 cups of the batter with melted butter, then gently fold it back into the main batter.
- Pour the batter into the pan and bake for 45 minutes, or until lightly golden and springy to the touch.
- Cool completely for 2 hours before removing from the pan.
- In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Stir constantly over medium-low heat for 10 minutes until thickened.
- Remove from heat and stir in butter until smooth. Chill in the fridge.
- Whip the cream, powdered sugar, and vanilla to firm peaks.
- Fold half of the chilled lemon curd into the whipped cream to create the mousse.
- Place the cooled sponge cake in the springform pan and drizzle with Limoncello if using.
- Spread the lemon mousse on top of the cake and refrigerate for several hours or overnight.
- Once set, remove from the pan and spread the reserved lemon curd on top.
- Garnish with vanilla whipped cream and candied lemon peel if desired.
- To prepare candied lemon peel, boil sugar and water, add lemon peel slices, and simmer for 15-20 minutes. Remove peels, drain, and roll in sugar until cooled.
Notes
Make sure your eggs are at room temperature for better volume. Sift the flour well to keep the sponge light and airy. Don’t skip the chilling time; it helps set the mousse nicely.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg
Keywords: cake, dessert, lemon, mousse, spring, summer