White chocolate and lemon mousse cake
White chocolate and lemon mousse cake
If you are looking for a refined dessert that is also easy to make, this white chocolate and lemon mousse cake is the perfect choice. The delicate taste of white chocolate, refreshed by the lively aroma of lemon, makes this cake a true delight for the taste buds. Here’s how you can achieve this treat step by step.
Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 4 hours
Total time: 5 hours
Number of servings: 12
Ingredients
For the base:
- 6 eggs
- 12 tablespoons sugar
- 6 tablespoons oil
- 1 teaspoon baking powder
- Zest of 1 lemon
- Vanilla essence
- 10 tablespoons flour
For the syrup:
- 100 g sugar
- 200 ml water
- Juice of 1 lemon
- Vanilla essence
For the mousse cream:
- 500 ml liquid cream (like Hulala)
- 300 g plain white chocolate
- 2 teaspoons gelatin
- 4 tablespoons coconut
- 2-3 tablespoons lemon juice
For decoration:
- Whipped cream
- White chocolate
- Almond flakes
Preparation
1. Preparing the base: In a large bowl, beat the eggs with the sugar until you obtain a fluffy, light-colored mixture. Add the oil, lemon zest, and vanilla essence, mixing well. In another bowl, combine the flour with the baking powder, then incorporate the flour mixture into the egg mixture, gently folding with a spatula to avoid losing air.
2. Baking: Preheat the oven to 180°C. Pour the batter into a round or rectangular baking tray lined with parchment paper and bake for about 30 minutes, or until a toothpick test comes out clean. After baking, let the base cool completely before cutting it into three equal parts.
3. Preparing the syrup: In a saucepan, combine the sugar with the water and bring to a boil. Once the sugar has completely dissolved, add the lemon juice and vanilla essence. Let it cool.
4. Mousse cream: In a saucepan, heat the liquid cream until just before boiling. Remove from heat and add the chopped white chocolate, stirring until completely melted. In a small bowl, hydrate the gelatin in cold water, then melt it over a double boiler. Incorporate the melted gelatin into the chocolate mixture, mixing well. Let the cream cool for at least 4 hours, then whip with a mixer until it doubles in volume. Add the coconut and lemon juice, gently folding with a spatula.
5. Assembling the cake: Soak each layer of the base with the lemon syrup, then fill with white chocolate mousse. Continue alternating layers of base and mousse, finishing with a layer of mousse.
6. Decorating: Whip the cream and spread it evenly over the surface of the cake. For an elegant decoration, melt the white chocolate and create a lattice on parchment paper, allowing it to cool. Sprinkle almond flakes on top of the cake for added crunch.
Suggestions and variations
This white chocolate and lemon mousse cake can be customized according to your preferences. You can add fresh fruits, such as raspberries or strawberries, between the layers of mousse for a pleasant contrast. You can also experiment with flavors, replacing lemon juice with orange or lime juice for a tropical touch.
Whether you serve it for a special occasion or simply want to treat yourself, this cake is sure to impress. Enjoy it with a cup of tea or coffee, and savor every bite!
Ingredients: Base: 6 eggs, 12 tablespoons sugar, 6 tablespoons oil, 1 teaspoon baking powder, grated lemon peel, vanilla essence, 10 tablespoons flour. Syrup: 100 g sugar, 200 ml water, lemon juice, vanilla essence. Cream: 500 ml liquid cream (Hulala), 300 g plain white chocolate, 2 teaspoons gelatin, 4 tablespoons coconut, 2-3 tablespoons lemon juice. Decor: whipped cream, white chocolate, almond flakes.
