Lemon Mousse Cake
Bright, airy, and irresistibly decadent, this Lemon Mousse Cake is the perfect dessert to impress at any gathering. Featuring a buttery graham cracker crust, a light lemon-infused sponge, and a luscious layer of creamy lemon mousse, this cake strikes the ideal balance between tart and sweet. Freshly squeezed lemon juice and zest deliver a vibrant citrus flavor, while whipped cream and a touch of gelatin ensure a silky, cloud-like mousse topping. With its refreshing taste and stunning presentation, this no-fuss chilled cake is an elegant treat for spring celebrations, summer parties, or anytime you're craving a burst of sunshine on a plate. Perfectly portioned for eight servings, it’s a show-stopping dessert that's worth every minute of preparation. Garnish with a sprinkle of lemon zest or your favorite fresh berries for the ultimate finishing touch!
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Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 4 large Eggs
- 150 grams Granulated sugar (for sponge)
- 2 large lemons Lemon zest
- 60 ml Lemon juice (freshly squeezed)
- 100 grams All-purpose flour
- 300 ml Heavy whipping cream (cold)
- 50 grams Powdered sugar
- 10 grams Gelatin (powdered)
- 50 ml Cold water (for gelatin)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper.
Step 2
Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl. Press the mixture evenly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while you prepare the next layers.
Step 3
Separate the eggs into yolks and whites. In a large bowl, whisk egg yolks and 150 grams of sugar until pale and creamy. Stir in the lemon zest and juice.
Step 4
Sift the flour over the egg yolk mixture and gently fold in until just combined.
Step 5
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, taking care not to deflate the mix.
Step 6
Pour the batter over the prepared crust and bake for 20-25 minutes, or until the sponge is golden and a toothpick inserted into the center comes out clean.
Step 7
Allow the cake to cool completely in the pan while you prepare the lemon mousse topping.
Step 8
In a small bowl, sprinkle the gelatin over 50 ml of cold water and allow it to bloom for 5 minutes. Then, gently heat it in the microwave or on the stovetop until fully dissolved. Let it cool slightly.
Step 9
In a large bowl, whip the cold heavy cream and powdered sugar until soft peaks form. Gradually add the gelatin while whipping until stiff peaks form.
Step 10
Spread the lemon mousse evenly over the cooled sponge layer. Smooth the top with a spatula and refrigerate the cake for at least 4 hours, or until set.
Step 11
Carefully remove the cake from the springform pan. Garnish with additional lemon zest or fresh berries, if desired, before serving.
Nutrition Facts
| Serving size | (1242.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4096.0 |
| Total Fat 219.1g | 0% |
| Saturated Fat 125.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1269.6mg | 0% |
| Sodium 1611.8mg | 0% |
| Total Carbohydrate 474.1g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 283.8g | |
| Protein 64.2g | 0% |
| Vitamin D 304.0IU | 0% |
| Calcium 479.4mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 905.5mg | 0% |
Source of Calories