Lemon mousse cake (no bake)

Today I am preparing a super-airy, weightless dessert without baking. Lemon mousse cake is light and not cloying.

Ingredients

• Cookies - 150 g
• Butter - 75 g
• Cream 35% - 370 ml
• Powdered sugar - 90 g
• Egg whites - 3 pcs.
• Lemon juice - 55 ml
• Gelatin - 5 sheets
• Salt - 1 pinch
• Zest of 1 lemon
• Lemon jelly (for filling the cake)

Directions

1. Crush cookies into crumbs.
2. Add melted butter. Mix.
3. Pour into a parchment-lined pan and fill with a glass. Send to refrigerator.
4. Beat egg whites with a pinch of salt until light foam.
5. Add half of the powdered sugar and continue beating for 5 minutes.
6. Pour gelatin with cold water for 2 minutes.
7. Heat up the lemon juice. Add squeezed gelatin and mix. Leave to chill.
8. Whip the cold cream with the remaining powdered sugar and lemon zest until stiff peaks form.
9. Gently fold the whipped egg whites into the cream. Add lemon juice with gelatin and mix everything gently from bottom to top.
10. Spread the creamy-protein mass on the cookie base. Send the mousse cake to the freezer for 4 hours.
11. Prepare the lemon jelly solution as directed on the package, cool. Then pour over the top of the cake. Send to the refrigerator for 2 hours.