Name: Lemon Mousse Cake
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: French
Ingredients: 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 tsp vanilla extract; 1 cup whipping cream; 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)

Description

A light and refreshing dessert made with fluffy sponge cake, lemon curd, and airy mousse, perfect for any occasion.

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 tsp vanilla extract
1 cup whipping cream
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 the oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper.
In an electric mixer, beat eggs, sugar, and vanilla for 10 minutes until foamy.
Gradually add the sifted flour while mixing on medium-low until incorporated.
Take 1-2 cups of batter, mix with melted butter, and fold back into the main batter.
Pour the batter into the pan and bake for 45 minutes. Let cool in the pan for at least 2 hours.
For the lemon curd, cook egg yolks, sugar, lemon juice, and zest in a saucepan for 10 minutes until thick, stirring constantly. Stir in butter and chill.
For the lemon mousse, whip cream with powdered sugar and vanilla to firm peaks, then fold half of the lemon curd into the whipped cream.
To assemble, place the sponge cake in the pan, soak with Limoncello, add lemon mousse, and chill until set.
Spread reserved lemon curd on top and pipe vanilla whipped cream around the edge.
For candied lemon peel, simmer lemon peels in sugar and water, then toss in extra sugar once cooled.

Notes

Serve chilled, may be paired with fresh berries or mint for presentation.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 26g
Sodium: 150mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 130mg

Keywords: lemon cake, mousse, dessert, citrus, cake recipe