Description
Creamy lemon mousse atop a light sponge cake. A refreshing dessert perfect for any occasion.
Ingredients
Units
Scale
- 3 eggs
- 3 tbsp sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 lemon
- 13 oz (400 ml) whipping cream
- 12 oz (360 g) yogurt
- 3 oz (100 g) sugar
- 1 tbsp vanilla extract
Instructions
- Prepare the sponge: Separate egg yolks and mix them with sugar and vanilla until light and foamy. Add sifted flour. Beat egg whites until stiff peaks form, add to the mixture, and combine. Spread the mixture into a greased springform pan (24 or 26 cm).
- Preheat oven to 392°F (200°C).
- Bake for 10 minutes. Let cool.
- Prepare the filling: Beat whipping cream until stiff peaks form. Combine yogurt with sugar, zest, and juice from 1 lemon and vanilla. Then combine with whipped cream. Spread evenly over sponge cake.
- Let cool in the fridge overnight.
Notes
- To achieve a smoother mousse, ensure your whipping cream and yogurt are thoroughly chilled before beating.
- For a more intense lemon flavor, add the zest of two lemons instead of one.
- Store the assembled cake in the refrigerator for up to 3 days; the mousse may slightly soften over time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100