1. Main Page
  2. Festive table
  3. Vanilla cake with lemon curd and lemon souffle

Vanilla Cake with Lemon Curd and Lemon Mousse

Lemon bliss — just sweet enough and wonderfully fragrant. I made this cake for my friend's birthday. She loves anything baked with lemon, so I made the mousse lemon too. The cake comes out moderately sweet, not the least bit sour, with a bright lemon aroma. If you'd like, you can add more sugar to the curd or the mousse.

MariaAuthor avatar
Recipe author
Vanilla cake with lemon curd and lemon souffle
Watch the video
Vanilla cake with lemon curd and lemon souffle Vanilla cake with lemon curd and lemon souffle
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 7 g
Fats 18 % 7 g
Carbohydrates 63 % 24 g
208 kcal
GI: 25 / 0 / 75
    1. Cake layers. Separate the whites from the yolks. Whip the whites with half the sugar until fluffy. Beat the yolks with the rest of the sugar. Gently fold the whites into the yolks. Sift the flour with the cornstarch and baking soda and add it to the egg mixture in batches. Stir until smooth. 2. Pour the batter into a greased 8-inch (20 cm) springform pan and bake for 25 minutes at 340°F (170°C). Cool the cake and slice it horizontally into 3 layers. 3. Lemon curd. Pour the lemon juice into a saucepan and add the zest and sugar. Bring to a boil. Beat the eggs until smooth and gradually whisk them into the lemon juice. Bring to a boil and cook, stirring constantly, for about 5 minutes until thickened. Transfer the curd to a bowl and press plastic wrap directly onto the surface. 4. Lemon mousse. Lightly beat the eggs and mix them with the cornstarch and sugar. Bring the milk to a boil. Pour the hot milk into the egg-cornstarch mixture in a thin stream, then return everything to the saucepan and cook over low heat until thickened. Take the custard off the heat, transfer to a bowl, press plastic wrap onto the surface, and chill. Soak the gelatin in the lemon juice and let it bloom. Warm the bloomed gelatin together with the lemon zest until fully dissolved, then strain (optional). Stir the gelatin into the custard. Whip the cream to stiff peaks and fold it into the custard. 5. Set a cake layer at the bottom of a cake ring, spread it with lemon curd, then pour over half the mousse. Top with the second layer, spread that with curd too, and pour over the rest of the mousse. Set the third layer on top and spread it with the remaining curd. Cover the cake with plastic wrap and refrigerate for 4–5 hours until set. 6. Decoration. Decorate the finished cake however you like. I topped mine with gingersnaps, blueberries, lemon zest, and mint.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Starch - 320  kcal/100g
  • Gelatin - 355  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Baking soda - 0  kcal/100g
  • Lemon zest - 47  kcal/100g

Similar recipes

Related and additional categories: