Tart delights are meant to be shared with friends and family. And this mousse cake is just the thing, it’s a bit like lemon cheesecake, but has the distinct sour-sweet taste of lemon curd. Together with the slightly sweeter cookie base, it’s a good mix of sweet and sour. You can use store-bought lemon curd, but if you’re a baking nerd like me…then of course you can make your own. Any excess lemon curd is for your own use for other cakes and breakfastspreads.
LEMON CURD MOUSSE CAKE
12-14 SERVINGS
COOKIE BASE:
50 G BUTTER
75 G SUGAR
50 G MUSCOVADO SUGAR
1 EGG
1/2 TSP FLAKY SALT
75 G WHEAT FLOUR
1/2 TSP BAKING POWDER
40 G CHOPPED ALMONDS
50 G WHITE CHOCOLATE
Melt the butter, set aside and let it cool slightly.
Beat the sugar, brown sugar, eggs and salt until light and fluffy in a bowl, and mix in the softened butter.
Sift the flour and baking powder, and carefully fold it into the batter without knocking out too much air. Fold in the almonds and white chocolate.
Spread the batter into a 16 cm springform mould and bake the cookie base for approx. 30-35 minutes at 175 degrees, until golden brown. Let the base cool completely.
LEMON CURDMOUSSE:
175 G LEMON CURD
2 GELATINE LEAVES, GOLD BLOOM
40 G PASTEURIZED EGG WHITES
30 G SUGAR
125 G HEAVY CREAM 38%
1/4 TSP VANILLA PASTE
30 G LEMON JUICE
Soak the gelatine leaves in ice-cold water for 5-10 minutes.
Heat the lemon juice, squeeze the water out of the gelatine and melt it in the juice.
Let the mixture cool until it is finger-warm.
Whip the egg whites until stiff and add the sugar, continue beating until it becomes a stiff and shiny meringue.
Pour the cooled gelatin mixture into the lemon curd in a thin stream, while whisking thoroughly.
Fold the lemon curd into the meringue.
Whip the heavy cream until it forms soft peaks.
Fold the whipped cream into the lemon curd mixture.
Fill the mousse into a silicone mould and place the cookie base on top, pressing down lightly until the base is flush with the mousse. Remove any excess mousse so that the bottom is completely even.
Place a piece of cling film over the mould, tightly covering the mousse and place the cake in the freezer for at least 3-4 hours, preferably overnight.
When you want to serve the cake, remove it from the mould and place it in the refridgerator to defrost or on the kitchen counter for 30-60 minutes.
Decorate the cake with a little white chocolate and sprinkles.
