Description
A delightful dessert that combines the lightness of mousse with the rich flavor of lemon, 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
- 1/2 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, optional)
Instructions
- Preheat the oven to 325°F (160°C) and line a 10-inch springform pan with parchment paper.
- In an electric mixer, beat the eggs, sugar, and vanilla extract for about 10 minutes.
- Reduce speed and gradually mix in the sifted flour until incorporated.
- Mix 1-2 cups of batter with melted butter, then fold back into the main batter.
- Pour into the prepared pan and bake for about 45 minutes. Cool in the pan for at least 2 hours.
- In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat for about 10 minutes, then stir in butter and chill.
- Whip the whipping cream, powdered sugar, and vanilla to stiff peaks and fold in half of the chilled lemon curd.
- In the springform pan, sprinkle Limoncello over the cooled sponge cake, add lemon mousse, and chill until set.
- Spread reserved lemon curd on top, pipe or dollop vanilla whipped cream around the edge, and garnish with candied lemon peel if desired.
- To make candied lemon peel, simmer lemon peels in a sugar-water mixture for 15-20 minutes, then toss in additional sugar.
Notes
Serve the cake chilled and garnish with fresh berries or mint. Store leftovers in the refrigerator for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 200mg
Keywords: lemon, mousse, cake, dessert, birthday, refreshing