LEMON MOUSSE CAKE

METRIC YIELD: 1.260 kg

3 x 15 cm/6” cakes
Ingredient Baker’s % Amount
Egg yolks (pasteurized) 16.6 % 108 g
Sugar 36.6 % 238 g
Lemon Gratings .8 % 5g
Lemon Juice 20.0 % 130 g
Gelatin (powder) 3.3 % 21 g
Water (cold) 16.6 % 108 g
Whipping Cream *100.0 % 650 g
Total: 193.9 % 1260 g

KEY POINTS:

1. Whip egg yolks, sugar, lemon gratings and ½ the lemon juice in a small machine
bowl on high speed to a light and foamy consistency. Then add rest of the lemon
juice.
2. Sprinkle the gelatin into the cold water and set on a double boiler, heat gently
until gelatin is hot.
3. Whip cream to soft peak stage and set aside.
4. Whisk hot gelatin into egg mixture, stirring quickly to avoid lumps of gelatin.
5. Gently fold in the whipped cream.
6. Rings have to be ready before the gelatin is added to the mix.
7. Cut vanilla sponge into 4 even layers and place one layer into bottom of rings. Brush with
syrup.
8. Cover the first layer of sponge with the mousse, add second layer of sponge, brush with
syrup, then fill the rings with the rest of mousse and spread evenly.
9. Set cakes in freezer to set quickly before unmolding.
10. Glaze cake with yellow Mirroir glaze and decorate.

Note

- Each cake needs 2 layers of white sponge and 2 layers of mousse.

- Orange/Lime gratings and juice could be used as an alternate flavour.