Easy lemon mousse cake recipe

This is a refreshing cake with a very light mousse texture. I have made a cookie base that you can choose at your choice, being able to use some gluten-free cookies so that celiacs can also consume it.

It has natural lemon inside that you can intensify more or less according to your taste, and add more or less lemon juice. I have used two small lemons and I think it is just right, you will tell me what you think if you decide to do it. In this article, we tell you how to make lemon mousse cake with step-by-step photos. You will see that it is a very easy and quick recipe that you can even prepare with the help of the little ones. In addition, it is a cake without an oven! Let’s go with your procedure.

Ingredients to make easy lemon mousse cake:

• For the base:
• 200 grams of cookies
• 100 grams of butter
• For the mousse:
• 5 sheets of neutral gelatin
• 3 egg whites at room temperature
• 1 pinch of salt
• 125 grams of sugar
• 500 milliliters of whipping cream (milk cream)
• 2 small lemons
• For the gelatin:
• 250 grams of water
• 1 packet of lemon flavored powdered gelatin

How to make easy lemon mousse cake:

1. First of all, we are going to make the base of the lemon mousse cake.
2. To do this, we crush the cookies with a food processor or, instead, we put them in pieces in a plastic bag and crush them with the help of a rolling pin.
3. We can use Maria cookies or any other type, we can even prepare our own butter cookies.
4. Chop the butter, melt it in the microwave and mix it with the biscuit powder until you get a paste.
5. Grease a removable round mold and put the biscuit and butter dough in the bottom, flattening well with a spoon or by hand. We keep it in the fridge.
6. Now, let’s go with the lemon mousse filling. To begin with, we put the gelatin sheets to hydrate in water.
7. If we want to make the lemon mousse cake without gelatin, we can use agar-agar.
8. In a bowl we put the egg whites at room temperature with a pinch of salt and we mount them to the point of snow with some electric rods.
9. Half assembled, add approximately half of the sugar and continue beating until stiff peaks form. We reserve them.
10. Now, we are going to mount the cream or milk cream, also with some electric rods. Half assembled, add the rest of the sugar and continue beating.
11. We booked. Grate the two lemons and reserve their zest. Cut the lemons in half and squeeze them reserving their juice.
12. Heat the lemon juice in the microwave until it boils. Drain the gelatin sheets one by one and add it to the lemon juice while beating between each addition.
13. Take the cream and the whipped egg whites out of the fridge and mix them gently with a spatula without letting them go down. This step is very important so that the lemon mousse cake acquires that foamy texture.
14. Now, we incorporate the lemon zest and thealready warm juice with the dissolved gelatin. We mix it with enveloping movements so that the mousse does not come down.
15. We take out the mold that we had reserved in the fridge with the biscuit base, pour the lemon mousse with the help of the spatula and level it.
16. Cover with transparent film paper and store the cake in the freezer for at least an hour.
17. Finally, we go with the gelatin layerto decorate the lemon mousse cake.
18. Thus, we put the water in a saucepan and, when it boils, remove it, add the powder preparation for lemon-flavored jellies and stir it until it is completely dissolved.
19. When the gelatin has taken shape, we take the cake out of the fridge and carefully pour it on top. We reserve it in the fridge for at least four hours, or better overnight.
20. We recommend consuming the cake in the first four days and always keep it in the fridge.
21. As you can see, this lemon mousse cake recipeis easy and delicious, it is perfect to surprise when we have guests or to treat ourselves any weekend.