CRAZY OR GENIUS?!? I've been walking around with a crazy idea that I have completely fallen for!! Let me introduce you to the CITRON MOUSSE CAKE.
Recipe for lemon mousse cake
CRAZY OR GENIUS?!?
I’ve been toying with a crazy idea that I’ve absolutely fallen for!!
Let me introduce you to the LEMON MOUSSE CAKE:
A crispy cinnamon-biscuit base topped with the fluffiest and freshest lemon mousse – just like grandma used to make it!
I’m obsessed!! And I’ve even made the lemon mousse into an easy version, but just as tasty and airy!!
The cake tastes absolutely delicious!!!
Lemon mousse cake serves 8-10 people and is made in a 22 cm diameter pan.
Servings: persons
Citron Mousse Cake
CRAZY OR GENIUS?!? I've been walking around with a crazy idea that I have completely fallen for!! Let me introduce you to the CITRON MOUSSE CAKE.
Equipment
- Saucepan
- Hand Mixer
- Baking Ring
- Piping Bag
- Bowl
Ingredients
Biscuit Base
- 250 gram Biscuits cinnamon biscuits e.g. Bastogne
- 100 gram Butter
Lemon Curd
- 3 pcs. Egg pasteurized
- 125 gram Sugar
- 3 pcs. Lemon organic, 2 if they are large
- 0.5 pcs. Vanilla Pod or 1 tsp. vanilla paste
- 400 gram Cream
- 6 pcs. Gelatin Sheets
- Fruit color yellow, or food color paste
Garnish
- 200 gram Cream
- Lemon Balm or mint
Instructions
Biscuit Base
- Crush the biscuits into crumbs, melt the butter and mix the butter and biscuit crumbs together.
- Place the mixture in a baking ring with cake plastic and press it firmly to the edge and smooth it out.
- Refrigerate while making the mousse.
Lemon Mousse
- Soak the gelatin in cold water.
- Whisk a light and fluffy eggnog from eggs, sugar, vanilla, a bit of yellow color, and the zest of 1 lemon.
- Whisk well, so it becomes very light and fluffy!
- Lightly whip the cream until it forms small peaks but still flows.
- Warm the juice from the 2-3 lemons and dissolve the squeezed gelatin in it.
- Let the gelatin cool slightly.
- Add the gelatin in a thin stream to the eggnog while whisking constantly!
- When the gelatin is well mixed in, gently fold the cream into the eggnog.
- Be careful not to fold too hard – we want to keep the air in the cream and eggnog.
- Place the mousse on top of the biscuit base, smooth it out, and refrigerate for at least 3 hours.
Decoration
- Whisk the cream until stiff and pipeable.
- Be careful not to over whip it.
- The cream should be able to be piped from a piping bag.
- Place the cream in a piping bag with a star tip.
- Remove the ring and cake plastic and decorate with rosettes of whipped cream and finish with a little greenery!
- Enjoy it!
Notes
PS: The mousse can also just be used as a mousse in a dessert bowl or in a glass