Lemon mousse cake
Instructions
Overview of the steps
Pistachio base
Lemon mousse
Almond shortcrust pastry
Glaze
Decoration
Tips
Use a silicone mould or a plastic cake collar in a springform pan to ensure smooth sides. The best and easiest is to use a silicone mould. If you use a regular springform pan without a cake collar, it is difficult to achieve a smooth look and to release the frozen cake from the pan. Silicone moulds come in many sizes, and some are not as tall. In that case, make the cake in a slightly larger diameter form, for example, 22 cm. Then, the silicone mould does not need to be higher than 5 cm.
Tips
It is important to be precise with the measurements and temperature of the glaze. If the glaze is too warm, it will run off the cake too quickly. If this happens, you can pour the run-off glaze over the cake again, so you have two layers of glaze.
Ingredients
Pistachio base
|
Unsalted pistachios
|
50 g |
|---|---|
|
Marzipan
|
75 g |
|
Sugar
|
75 g |
|
Soft butter
|
75 g |
|
Eggs
|
2 |
|
Wheat flour
|
2 tbsp |
|
Coarse salt
|
¼ tsp |
Lemon mousse
|
Gelatine leaves
|
6 |
|---|---|
|
Eggs
|
5 |
|
Sugar
|
150 g |
|
Lemon zest (unsprayed), finely grated
|
1½ tsp |
|
Lemon juice, freshly squeezed
|
75 ml |
|
Double cream
|
400 ml |
Almond shortcrust base
|
Wheat flour
|
100 g |
|---|---|
|
Icing sugar
|
50 g |
|
Almond flour
|
25 g |
|
Cold butter, cubed
|
50 g |
|
Water
|
1 tbsp |
Glaze
|
Gelatine leaves
|
3 |
|---|---|
|
Sugar
|
150 g |
|
Arla Cravendale Semi-skimmed milk
|
125 ml |
|
Glucose syrup
|
30 g |
|
White chocolate, finely chopped
|
150 g |
|
Yellow food colourings
|
¼ tsp |
Decoration
|
Edible flowers
|
|
|---|---|
|
White chocolate
|
|
|
Unsalted pistachios, finely chopped
|
Present a beautiful lemon mousse cake
This lemon mousse cake offers a symphony of textures and flavours. It starts with a crisp almond flour base, constituting a sweet, nutty foundation that contrasts with the light, citrusy mousse. Hidden inside is a moist pistachio and marzipan cake base with a tender crumb, complemented by crunchy pistachios. The lemon mousse is the star of the show with a balance of tangy and sweet flavours, offering a velvety, airy texture. A yellow mirror glaze adds elegance and creates a harmonious look. It is topped with beautiful edible flowers, white chocolate shavings, and pistachios.
Served on a crisp base with almond flour
For an extra touch of sweetness, the lemon mousse cake is served on top of a crisp shortcrust pastry base. Unlike a classic shortcrust pastry, this one contains almond flour, adding a unique, nutty flavour and a tender yet firm texture that complements the airy lemon mousse. The almond flour also makes for a more refined taste, enhancing the overall dessert experience.
A delicious pistachio surprise hidden inside
Hidden within the mousse is a moist pistachio cake base. The combination of marzipan and butter gives it a slightly dense yet tender crumb, while the pistachios add a pleasant crunch. It offers a balance of nutty flavours and a satisfying bite, balancing the creamy lemon mousse surrounding it. And, because of the pistachios, it has a beautiful bright green colour, making for an even bigger visual surprise when you cut into the cake.
Refreshing lemon mousse as the main element
All the elements in this cake are delicious, but as it is a lemon mousse cake, naturally, the mousse takes centre stage. Made with both lemon zest and juice, it has a piercing lemon flavour balanced by the sweet pistachio and marzipan cake base. The mousse is soft and velvety, making for a delicious mouthfeel, and it is fluffy and airy, so it feels heavenly to eat. The best thing about this lemon mousse is the harmony of flavours, highlighting how complex flavours you can get from simple ingredients. And even though it has a lot of lemon flavour, you will still get a mellow, sweet, and slightly tangy overall flavour. It is simply irresistible.
Covered in yellow glaze for an elegant appearance
The finishing touch is a bright-coloured mirror glaze, creating a gleaming look. It is easy to make and pour over the cake and made with yellow food colouring, it mirrors the inside of the cake perfectly. It creates a harmonious look that encapsulates the lemon mousse and makes for a beautiful base for the toppings; the edible flowers, delicate white chocolate shavings, and finely chopped bright green pistachios.
An elegant mousse cake brimming with spring vibes
The arrival of spring is perfectly represented in this lemon mousse cake. Its bright colours are a reminder of warmer days and blooming flowers, and its fresh and tangy flavour is ideal for different occasions, for example, an Easter celebration. Easter is the perfect occasion to spend extra time in the kitchen and pamper your loved ones with tasty dishes followed by exquisite cakes like this velvety and flavourful mousse cake with bright yellow mirror glaze. Are you looking for other cakes or desserts for your Easter table? Try our biscuits with lemon curd and meringue, layered meringue cake with raspberries, or carrot cake with cream cheese frosting and walnuts.
Add your own touch
Instead of pistachio, try using a different nut like hazelnuts or almonds for the cake base. It will alter the flavour significantly, offering the chance to shake things up. Hazelnuts have a rich, earthy flavour with a slightly sweet and intense nutty flavour, adding a deeper, more aromatic quality to the cake. Almonds, on the other hand, offer a lighter, slightly sweet, and versatile flavour. They are less intense than hazelnuts but provide a delicate nuttiness. To add more colour to the cake and a pop of juicy flavour in the middle, consider adding fresh raspberries to the mousse. Add 250-350 ml raspberries, depending on their size. After pouring the mousse into the silicone mould, gently press each raspberry slightly into the mousse, then top with the pistachio base. This way, the berries are captured between the mousse and the pistachio base, providing a juicy burst of flavour in each slice.
