The Recipe for Cake “Lemon Mousse”

The cake comes out not too sweet, with a strong lemon flavor. It consists of a lemon and yoghurt cream top and a nut crust for bottom, soaked in liqueur Limoncello.

Ingredients for Cake “Lemon Mousse”

For the biscuit:

• Wheat flour 40 g.
• Nut flour from finely ground hazelnuts: 60 gr.
• Egg whites: 80 gr.
• Sugar: 70 gr.

For yogurt mousse:

• Yogurt: 150 gr.
• 2 gelatin plates: 4 gr.
• Sugar: 30 gr.

For lemon mousse:

• Cream Lemon Curd: 350 gr.
• 4 plates gelatin 8 gr.

For soaking the biscuit:

• 100 ml. Limoncello liqueur
• 50 ml. water.

Recipe for Cake “Lemon Mousse”

1. Whip up whites until you get hard spikes.
2. Sift both kinds of flour onto whipped whites.
3. Mix with a turner from downside up until you get a smooth mass.
4. Put the dough into a detachable baking form diameter 16 cm, and make it even.

1. Bake for 15 minutes at 320 degrees. Cool the crust without taking it out of the form.
2. Mix yoghurt with sugar and gelatin melted in a double bath and mixed with 3 tablespoons water.
3. Prepare lemon cream by the recipe Lemon Curd and mix with melted gelatin.
4. Put out lemon and yoghurt mousse in layers on the crust that has been cooled down and soaked. Put the cake in a cold place for 15 minutes.
5. After that put the cake in the refrigerator for 5 hours.
6. Decorate with whatever you want. We used lemon slices and cherries blanched in sugar syrup.