Description
A delightful dessert with bright lemon flavors, featuring layers of light sponge cake, creamy mousse, and zesty lemon curd.
Ingredients
- 6 large eggs (room temperature)
- 1 cup white sugar
- 1 tbsp vanilla extract
- 1 cup all-purpose flour (sifted)
- 2 tbsp melted salted butter
- 6 egg yolks (lightly beaten)
- 1 cup sugar
- ½ cup fresh lemon juice
- Zest of two lemons
- ½ cup butter (cut into small pieces)
- ½ batch of chilled lemon curd
- 2 cups whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 ounces Limoncello Liqueur (optional)
- ¾ cup white sugar (for soaking)
- ¾ cup water (for soaking)
- Peel of one lemon (for soaking)
- ½ cup additional sugar (for rolling)
Instructions
- Preheat your oven to 325°F (160°C) and line the bottom of a 10-inch springform pan with parchment paper.
- Beat the eggs, sugar, and vanilla extract in an electric mixer on medium-high speed until foamy and pale, about 10 minutes.
- Reduce the speed to medium-low and gently add the sifted flour until incorporated. Carefully fold in the melted butter.
- Pour the batter into the prepared pan and bake for approximately 45 minutes, or until the top springs back when pressed. Allow the cake to cool in the pan for 2 hours.
- Combine the egg yolks, sugar, lemon juice, and lemon zest in a saucepan. Cook over medium-low heat, stirring constantly until thick, about 10 minutes.
- Remove from heat and stir in the butter until smooth. Chill completely.
- Whip the cream with powdered sugar and vanilla extract until firm peaks form, then gently fold in half of the chilled lemon curd.
- Place the cooled sponge cake back into the springform pan. If desired, soak it with Limoncello. Spread the lemon mousse evenly over the cake, then chill for several hours or overnight.
- Serve the cake with the remaining lemon curd on top and dollops of whipped cream.
Notes
Ensure all ingredients are at room temperature for best results. Let the mousse cool completely before folding in the whipped cream for a light texture.