Main Ingredients:
Cake flour: 40g; Milk: 40ml; Eggs: 3; Granulated sugar: 40g; Salad oil: 40ml; Lemon juice: 2 tablespoons; Lemon zest: as needed; Nestle cream: 250ml; Powdered sugar: 40g; Gelatin powder: 6g.
Additional Ingredients:
Toasted almond slices.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.
Step-by-Step Cooking Instructions for Lemon Mousse Cake
Weigh and prepare the ingredients, separate the egg whites for later use.
Pour milk and salad oil into a bowl and mix well.
Sift cake flour into the milk and oil mixture and stir well.
Add egg yolks gradually and mix well.
Add lemon zest and 1 tablespoon of lemon juice, mix well.
In a clean, oil-free bowl, beat the egg whites until foamy, then gradually add granulated sugar and beat until stiff peaks form.
Take 1/3 of the beaten egg whites and fold them into the cake batter.
Once combined, pour the cake batter into the remaining egg whites and fold gently until well mixed.
Preheat the oven to 180 degrees Celsius, pour the batter into a greased and lined baking pan, tap to remove air bubbles, and bake in the middle of the oven for 20-25 minutes. Once baked, immediately invert the cake onto a cooling rack to cool.
After the cake cools, cut it into slices using a mold and set aside on a plate.
Dissolve gelatin powder in 2 tablespoons of hot water by heating it in a water bath.
In a bowl, pour the cream and add powdered sugar.
Whip until it reaches 60% stiffness and forms soft peaks.
Add lemon zest, lemon juice, and the dissolved gelatin mixture, and mix well.
Spoon the prepared mousse filling into the molds using a small spoon.
Smooth the surface with a knife once filled.
Tap to remove air bubbles, then refrigerate for 4-5 hours.
Finished product.
