Lemon mousse cake
8 servings
80 minutes
Lemon mousse cake is an exquisite dessert of French cuisine that combines the lightness of mousse with rich citrus freshness. The French are renowned for their artistry in creating refined pastries, and this cake is a vivid example of their mastery. Its base is a crumbly dough infused with fragrant lemon zest, creating a delicate contrast with the silky lemon cream. The cake has a bright sweet-and-sour flavor that refreshes and provides true enjoyment. With its light texture, it is perfect as a finishing touch to a festive dinner or for an elegant tea time. It can be served with a cup of tea or white dessert wine, highlighting the sophistication of the taste. This dessert evokes memories of French cafes with their cozy atmosphere and the aroma of fresh pastries.
1
First, make the cream. Pour water into a saucepan, add 200 g of sugar, and heat it. When the sugar is completely dissolved, reduce the heat and gradually add 100 g of flour, stirring constantly. The mixture should become homogeneous and start to pull away from the sides.
- Water: 300 ml
- Sugar: 270 g
- Wheat flour: 280 g
2
Then remove the pot from the heat, add the yolks and grated zest of 2 lemons (only grate the top yellow part!), then add lemon juice and 30g of butter. The cream is ready, let it cool.
- Egg yolk: 3 pieces
- Lemon zest: 3 pieces
- Lemon juice: 200 ml
- Butter: 100 g
3
Prepare the dough. Mix 180 g of flour, 70 g of butter, 70 g of sugar, 1 egg, grated zest of 1 lemon, and a pinch of salt. Mix everything well, knead the dough and roll it out to about half a centimeter thick. Place the sheet in a mold to form edges about 5 cm high.
- Wheat flour: 280 g
- Butter: 100 g
- Sugar: 270 g
- Chicken egg: 1 piece
- Lemon zest: 3 pieces
- Salt: pinch
4
Pour the cream into the mold, spread it evenly, and fold the excess edges.
5
Bake for 40-45 minutes at 180 degrees.