Lemon mousse cake with white chocolate and citrus accents

Experience the refreshing tang of lemon combined with the creamy luxury of white chocolate in this exquisite lemon mousse cake. This dessert features a light and airy cake base infused with vanilla and lemon, complemented by a velvety lemon mousse that combines the richness of white chocolate with the flavor of fresh citrus. It's an elegant and sophisticated treat, perfect for any occasion where you want to impress.

Why you'll love it: The combination of moist, lemon-scented cake with creamy, decadent white chocolate mousse creates a delicious contrast that is not only pleasing to the palate but also light enough to enjoy at the end of a meal. Using natural lemon zest and juice ensures a bright, authentic flavor that makes every bite refreshing.

Perfect occasion: This cake is perfect for celebrations, especially spring and summer gatherings where a lighter, fresher dessert is desired. It is also ideal for tea parties, elegant birthdays or as a weekend gift to enjoy with family.

Decorating Tips: For a stunning presentation, garnish with swirls of whipped cream, fresh lemon slices and a sprinkle of lemon zest. Consider adding a few edible flowers for a pop of color or drizzle with a simple lemon glaze to further enhance the citrus flavor.

Ingredients:

• Cake base:
  • 130 g all-purpose flour
  • 30g cornstarch
  • 5 eggs, separated
  • 140g of sugar
  • Lemon zest from an organic lemon
  • 90g melted butter
  • The juice of a lemon
  • 1 teaspoon of vanilla extract
  • 1 sachet of baking powder
• Lemon Mousse :
  • 140 g of white chocolate
  • 100g of milk
  • 6g of bovine gelatin
  • 340 g heavy cream
  • The zest of an organic lemon
  • 1 teaspoon of vanilla extract

• For decoration:
  • Sweetened condensed milk mixed with lemon juice
  • Fresh lemon zest

Preparation:

1. Prepare the cake:
   • Preheat the oven to 175°C. Line a mold with parchment paper.
   • Beat the egg whites until stiff with half the sugar. In another bowl, beat the yolks with the rest of the sugar, add the lemon juice, zest, vanilla and butter. Add the dry ingredients, then gently fold in the egg whites.
   • Bake for 25 to 30 minutes. Leave to cool in the pan with lined sides.
2. Prepare the mousse:
   • Soften the gelatin in cold water. Heat the milk with the lemon zest, then dissolve the gelatin in it. Melt the white chocolate and mix with the milk mixture. Whip the cream until stiff and incorporate it into the chocolate mixture.
   • Pour the mousse onto the cooled cake base and refrigerate overnight.
3. Decorate and serve:
   • Mix the sweetened condensed milk with the lemon juice, refrigerate and use to decorate the cake. Garnish with lemon zest.

This lemon mousse cake promises a luxurious texture and vibrant flavor profile that will make it a favorite at any dining table.