Stained glass cake

Stained Glass Cake with Lemon Mousse - A Colorful and Refreshing Delight

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 8

If you're looking for a quick dessert recipe that will impress, the stained glass cake with lemon mousse is the perfect choice. This cake not only looks spectacular but also has a refreshing and sophisticated taste, ideal for any occasion. Here’s how to make this delight step by step.

Ingredients for lemon mousse:

- 500 ml milk
- 100 g sugar
- 50 g cornstarch
- 2 eggs
- 100 ml freshly squeezed lemon juice
- Zest from 1 lemon
- 200 ml heavy cream

Ingredients for the cake base:

- 200 g digestive biscuits
- 100 g melted butter
- 2 tablespoons sugar

Preparing the cake base:

1. Prepare the biscuits: Start by grinding the digestive biscuits in a food processor until they become a fine powder. This will ensure an even and crunchy base for your cake.

2. Mix the ingredients: In a bowl, combine the ground biscuits with the melted butter and the two tablespoons of sugar. Mix well until the mixture becomes homogeneous.

3. Creating the base: Pour the mixture into the cake pan (preferably with a removable bottom), leveling it with a spoon to achieve a flat surface. Place the pan in the refrigerator for about 30 minutes so that the base can harden.

Preparing the lemon mousse:

1. Boil the milk: In a saucepan, bring the milk to a boil, stirring occasionally to prevent sticking.

2. Mix the eggs: In a separate bowl, combine the cornstarch with the sugar, then add the eggs. Mix well until the mixture becomes creamy and homogeneous.

3. Thickening the mixture: Once the milk has begun to boil, reduce the heat and gradually pour in the egg mixture. Continue to stir constantly to avoid lumps. Cook until the mixture thickens.

4. Add the lemon flavor: Once the mixture reaches the desired consistency, remove it from the heat and add the lemon juice and zest. Allow it to cool completely.

5. Whip the cream: In another bowl, whip the heavy cream until it becomes firm. Gradually fold in the cooled mousse, gently mixing with a spatula.

Assembling the cake:

1. Pour the mousse: Remove the biscuit base from the refrigerator and pour the lemon mousse over it, smoothing it out with a spatula.

2. Chilling: Cover the cake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set well.

Serving suggestions and variations:

For a spectacular effect, you can decorate the cake with thin slices of candied lemon or fresh berries. You can also add a drizzle of fruit sauce or caramel to enhance the flavor and appearance of the cake. Another delicious variation could be replacing lemon with lime or orange for a different flavor.

This stained glass cake with lemon mousse is not just a simple dessert but also a true culinary masterpiece that will add color and flavor to your table. Enjoy it with your loved ones and savor every slice!

 Ingredients: The creams were poured into the mold in the following order, and at the end, I placed the sponge cake. 1) Lemon mousse: 1 egg; 2 tablespoons of sugar; 2 tablespoons of cornstarch; 175 ml of milk; zest from one lemon (I used a little essence); 4 g of gelatin soaked in the juice of 1 large lemon (I used Dr. Oetker powdered gelatin); 225 ml of liquid cream; 2) Jelly stained glass For jellies: 0.5 pack of apricot-flavored jelly powder; 0.5 pack of grape-flavored jelly powder; 0.5 pack of strawberry-flavored jelly powder; In the meantime, I prepared coconut panna cotta. 70 ml of liquid cream 90 ml of milk 30 g of sugar 80 g of coconut flakes 4 g of gelatin soaked in a tablespoon of water. 3) Raspberry puree: 3 g of gelatin; half a lemon; 200 g of raspberries; 2 tablespoons of sugar; water; 4) Raspberry sponge cake: 2 eggs; 0.5 teaspoon of baking powder; 75 g of sugar; 1 tablespoon of water; 1 packet of raspberry pudding (Dr. Oetker).