1611. Lemon Mousse Gateau

This cake is a bit fussy to make, but not unattainably so. The result is a fresh lemon scented light and airy cake, perfectly complemented by the fresh raspberries used for both aesthetic and flavor.

Made with my baking date, the cake could barely be simpler with just four ingredients. Th mousse does require refrigeration overnight, and it must be served chilled.

Ingredients:

For the sponge:

3 eggs

1/2 cup plus 1 Tbsp sugar

1 tsp vanilla

3/4 cup flour

For the mousse:

2 lemons, grated zest and juice

2 tsp unflavored powder gelatin

3 eggs, separated

1/2 cup sugar

2/3 cup whipping cream

To decorate:

powdered sugar

fresh raspberries

Method:

Preheat oven to 350F. Grease a 9-inch springform pan and line with parchment paper.

To make the cake, beat the eggs and sugar until very thick and pale. Stir in vanilla, then sift in flour and fold in gently. Spoon into prepared tin and bake 20-25 minutes, until golden and springs back when lightly pressed. Turn cake out onto a wax paper and set on wire rack to cool completely.

When the cake is completely cooled (very important), use a serrated knife to slice it in half horizontally. Using the same cake tin, wash and dry and line the bottom with wax paper. Place one layer of the cake in the pan.

To make the mousse, in a cup, put the juice of one lemon, a tablespoon of water, and sprinkle with the powder gelatin. Let stand 10 minutes on the side. In a bowl, beat together the egg yolks, sugar, and lemon zest until thick and pale. Gradually beat in the remaining lemon juice, keeping it thick.

Microwave the gelatin until dissolved, and while it is still liquid but not piping hot, add it to the mousse and beat it in well. In a separate bowl, beat the whipping cream to stiff peak and fold in. Beat egg whites until firm and fold in. Pour the mousse in the pan over the one layer of cake, cover and refrigerate 45 minutes until lightly set. Place second layer of cake on top, cover and refrigerate overnight.

To serve, carefully pop cake out of the springform tin and transfer to serving dish. Dust liberally with powder sugar and fresh raspberries, and serve chilled.

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