Lemon Mousse Cake with Italian Meringue

Name: Lemon Mousse Cake with Italian Meringue
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 egg; 50 g sugar; 50 g flour; 40 ml oil; 3 g baking powder; Zest of 1 lemon; 2 eggs; Juice of 2 lemons; 50 g sugar; Zest of 1 lemon (optional); 20 g butter; 1 sheet of gelatin (3 g, 150 blooms), soaked; 200 ml unsweetened whipped cream; 150 g sugar; 50 g water; 2 egg whites; 1 pinch of salt

Lemon Mousse Cake with Italian Meringue is a light, citrusy dessert featuring a soft lemon-infused cake base, creamy lemon mousse, and a fluffy Italian meringue topping. This elegant treat balances tangy and sweet flavors, making it perfect for any occasion. Try this refreshing lemon dessert today!

Easy Recipes

Feb 11, 2025 - 10:50

Prep Time 30 min

Cook Time 15 min

Serving 8

Difficulty Intermediate

Lemon Mousse Cake with Italian Meringue is a delightful combination of zesty citrus flavors and airy sweetness. It features a soft, lemon-infused cake base topped with a silky, creamy lemon mousse. The dessert is elegantly finished with a light and fluffy Italian meringue, adding a beautifully toasted, marshmallow-like texture. Perfect for any occasion, this refreshing yet decadent treat is sure to impress with its balance of tangy and sweet flavors.

Ingredients

1 egg
50 g sugar
50 g flour
40 ml oil
3 g baking powder
Zest of 1 lemon
2 eggs
Juice of 2 lemons
50 g sugar
Zest of 1 lemon (optional)
20 g butter
1 sheet of gelatin (3 g, 150 blooms), soaked
200 ml unsweetened whipped cream
150 g sugar
50 g water
2 egg whites
1 pinch of salt

Nutritional Information

Calories: 320

Protein: 5g

Fat: 12g

Saturated Fat: 6g

Unsaturated Fat: 5g

Trans Fat: 0g

Carbohydrates: 40g

Sugar: 30g

Fiber: 1g

Sodium: 50mg

Cholesterol: 90mg

Directions

Preheat your oven to 180°C (350°F). In a bowl, whisk together 1 egg, sugar, flour, oil, baking powder, and lemon zest until smooth. Pour the batter into a baking mold and bake for 10 minutes or until lightly golden. Let it cool completely.
In a saucepan over low heat, whisk together eggs, lemon juice,sugar, lemon zest, and butter until the mixture thickens. Remove from heat and stir in the soaked gelatin until fully dissolved. Let the mixture cool slightly, then fold in the whipped cream until well combined.
Pour the mousse over the cooled cake base and refrigerate until set.
In a saucepan, heat sugar and water until it reaches 118°C (soft-ball stage). While the syrup is heating, beat the egg whites and salt until soft peaks form. Slowly pour the hot syrup into the egg whites while continuing to whisk until stiff, glossy peaks form. Spread or pipe the meringue over the chilled cake.
Optionally, toast the meringue with a kitchen torch for a golden finish. Slice and serve