Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Lemon mousse cake with decoration
Creamy lemon mousse cake garnished with fresh lemon twists

Zesty Lemon Mousse Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This cake evokes the atmosphere of the Amalfi Coast, where lemon is not just a seasoning but the star. The key to the recipe is the balance between acidity and the creamy richness of the cream. The acidity of the lemon makes the rich cream refreshing, creating a dessert that is both rich and light, like a summer breeze.
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 285 kcal
🌍 Cuisine Italian/Mediterranean

Ingredients

Equipment Needed

  • Fine grater (Microplane recommended)
  • Lemon juicer
  • Hand whisk
  • Springform cake tin

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Wash the lemons thoroughly in hot water. Finely grate their yellow zest, then squeeze their juice. Keep the zest and juice separate.

Tip: The essential oils in the zest provide the aroma, while the juice provides the acidity. The white part (pith) is very bitter, avoid it!
2 ✓

Bloom the gelatine in the water for 5 minutes, then heat until liquid (do not boil!). Mix in the lemon juice and half of the grated zest.

Tip: The acidic environment can sometimes weaken the setting power of gelatine, which is why we use slightly more than usual.
3 ✓

Whip the ice-cold cream with the icing sugar and a pinch of salt until stiff peaks form.

Tip: Salt highlights the lemon flavour and balances the sweetness of the sugar.
4 ✓

Drizzle the lukewarm lemon gelatine into the whipped cream in a thin stream while stirring continuously but gently.

Tip: If the gelatine is too hot, it will melt the foam. If too cold, it will clump. 'Hand-warm' (lukewarm) is the perfect temperature.
5 ✓

Place the sponge base in the cake tin. If the sponge is dry, sprinkle with a little sugar water or Limoncello. Pour over the mousse.

Tip: Moistening the sponge ensures the cake is succulent and forms a unit with the cream.
6 ✓

Smooth the top and refrigerate for at least 4 hours (to set).

Tip: The cold fixes the mousse structure.
7 ✓

Before serving, you can wrap the tin with a hot tea towel for a few seconds so it slides off nicely. Decorate with the remaining zest and lemon slices.

Tip: The heat slightly melts the gelatine at the edge of the tin, releasing it from the metal.

Recipe FAQ

The cream curdled from the lemon.
Acids can curdle milk proteins. Always mix the lemon juice carefully at the end, into the already whipped cream or the gelatine part, and work quickly!
The cake turned out bitter.
You likely grated the white pith (albedo) of the lemon as well. Only use the yellow part!

Ingredients

  • 1 whole Ready-made sponge base (22-24 cm)
  • 300 ml Whipping cream (min. 30%, ice cold)
  • 150 g Icing sugar
  • 3 whole Organic lemons (unwaxed)
  • 15 g Gelatine powder
  • 50 ml Water
  • 1 pinch Salt