Cake "Lemon mousse"

Mousse cakes are very popular and loved. Light, delicate and delicious mousse cake is always a welcome dessert, and lemon mousse cake, thanks to its sweet and sour taste and very pleasant lemon aroma, delights the most strict connoisseurs of sweets.

Ingredients

• For the lemon biscuit:
• Eggs - 2 pcs.
• Flour - 50 g
• Coconut crumb - 30 g
• Sugar - 60 g
• Lemon (zest) - 2 pcs.
• Baking powder - 0.5 tsp
• Salt - 1 pinch
• Vegetable oil (odorless) - for lubrication
• For lemon mousse:
• Lemon juice - 350 ml
• Gelatin - 20-25 g
• Lemon (zest) - 3 pcs.
• Cream (minimum 33% fat) - 600 ml
• Sugar - 350 g
• Protein - 6 pcs.
• For the Mirror Lemon Glaze:
• Sugar - 300 g
• Condensed milk - 200 g
• Water - 150 ml
• Gelatin - 10 g
• White chocolate - 250 g
• Yellow gel food coloring

Directions

1. First of all, let's prepare the mold for the lemon biscuit. Line a springform pan with a diameter of 26 centimeters with baking paper and grease with vegetable oil. Prepare flour for biscuit dough. In a bowl, mix 50 grams of sifted flour, half a teaspoon of baking powder and 30 grams of coconut crumbs.
2. In a separate bowl, break 2 eggs, add a pinch of salt and beat with a mixer until fluffy white foam. In the process of whipping, add 60 grams of sugar.
3. In the resulting mass, add the zest of two lemons and prepared flour.
4. Gently mix in one direction from top to bottom. Biscuit lemon dough is ready. We spread the biscuit dough in a mold, greased with oil, level it.
5. We bake a lemon biscuit at a temperature of 180 ° C for 20-25 minutes (the oven, of course, must be preheated in advance). We check the readiness of the biscuit with a wooden stick. We take out the finished biscuit from the oven, let it cool for 10 minutes, put it on a wooden board, remove the paper and leave to cool.
6. Grate the zest of the lemons.
7. Squeeze out lemon juice.
8. Pour lemon juice into a saucepan, add 20-25 grams of gelatin.
9. (You can use sheet or powdered gelatin, your choice. We use sheet gelatin, it is usually a little stronger than powdered, so we use 20 grams of gelatin.)
10. We put each leaf of gelatin separately.
11. Add the zest of three lemons.
12. We put the pan on the fire and heat, stirring occasionally, almost to a boil. Set aside to let the lemon juice cool slightly.
13. Pour 600 milliliters of cold cream, at least 33% fat, into a mixer bowl, beat until soft and fluffy (be careful not to beat the cream). Set the whipped cream aside.
14. Separate 6 egg whites into a mixing bowl.
15. Pour 350 grams of sugar into the pan, add a little water so that the water only moistens the sugar. We put the pan with sugar on the fire, stir until the sugar dissolves. We boil the syrup to a temperature of 121 ° C.
16. With a mixer, beat the proteins into a large foam and, without stopping whipping, gradually pour in the prepared syrup, the temperature of the syrup at this moment should be 120 ° C. Continue beating until the mixture cools down a bit.
17. Reduce the mixer speed and gradually pour in the warm lemon juice.
18. In three additions, gently fold the whipped cream into the egg whites.
19. Let's start assembling the lemon mousse cake. In a detachable form with a diameter of 28 centimeters, put a lemon biscuit.
20. Spread the lemon mousse on top of the biscuit, smooth it out and send it to the freezer for at least 5 hours.
21. After 5 hours, we start preparing the lemon mirror glaze. Soak 10 grams of gelatin in water, in accordance with the manufacturer's instructions.
22. Grind 250 grams of white chocolate and put in a bowl.
23. Pour 300 grams of sugar into the pan, add 150 milliliters of water, stir, heat and boil until transparent. Add the soaked gelatin to the hot syrup and stir. Pour over the chopped chocolate and stir until a homogeneous mixture is obtained.
24. Add 200 grams of condensed milk, mix.
25. Add a little gel yellow paint until the desired yellow color is obtained. The main thing is not to overdo it, paint can be added little by little to make the color look natural.
26. Place a 24cm saucepan upside down on a baking sheet.
27. We take out the cake from the freezer with a very thin and sharp knife, cut through the inside of the side of the mold, remove the mold and the bottom. We put the cake on the pan
28. We cover it with icing, if necessary, you can collect the icing that is glass from the cake, heat it to a temperature of 35 degrees Celsius, strain and cover the cake again.
29. We remove smudges of glaze, rearrange the cake on the dish on which we will serve it. We send the Lemon Mousse cake to the refrigerator so that the icing freezes.
30. We take the cake out of the refrigerator and serve a very tasty, airy, delicate lemon mousse cake to the table. Cut the lemon mousse cake with a warm and sharp knife. Enjoy your meal!