Lemon Mousse Cake
Lemon Mousse Cake is one of the lightest and most refreshing desserts of summer, made perfect by the tart flavor of lemon and the airy texture of whipped cream. The original recipe reflects the inspiration of Italian cuisine, where the use of citrus fruits plays a prominent role in desserts. This cake is the perfect choice for hot summer days or family celebrations. Tip: You can make the cake even more exciting by adding a little lime juice to the lemon or garnishing it with fresh mint!
Ingredients for this recipe
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Preparation Steps
1
Zest the lemons, being careful to only remove the yellow part of the peel, and juice them. Set aside the zest for garnish.
2
Bloom the gelatin in the water, then gently heat over low heat until completely dissolved. Do not boil.
3
In a large mixing bowl, whip the heavy cream with the sugar until stiff peaks form.
4
Gently fold the lemon juice into the whipped cream, then add the dissolved gelatin, ensuring the mousse remains stable.
5
Place the sponge cake layer in a cake pan and pour the lemon mousse over it. Spread the mousse evenly over the cake.
6
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
7
Once the cake is set, remove it from the pan. Garnish with the reserved lemon zest and lemon slices. Serve chilled.
