Lemon Mousse Cake - Citronmoussetårta

LEMON MOUSSE CAKE

Citronmoussetårta

Serves approx 8

10.6 oz almond paste

3 eggs

Filling:

4 gelatin sheets

or 2 teaspoons gelatin powder

3 eggs

0.6 cup flour

0.8 cup heavy cream

fresh juice from 1 large lemon

grated zest from ½ lemon

0.4 cup Kesella

Decoration:

3½ oz raspberries

2 kiwifruits

Preheat oven to 347F.

Roughly grate the almond paste and beat it with the eggs. Pour in a greased, floured springform pan, diameter approx 9 inches. Bake in the middle of the oven for about 20 minutes. Allow to cool. Loosen the cake and clean the baking pan, then put the cake back. 

Soak the gelatin in cold water for 6 to 8 minutes, or do as you normally do with the powder.

Separate the eggs. Beat the yolks with powdered sugar until light and fluffy. Beat the egg whites until stiff in a clean bowl. Beat the cream until stiff in another. Pour the lemon juice in a small saucepan. Squeeze out any excess water from the soaked gelatin and melt them in the lemon juice. Allow to cool slightly.

Pour the gelatin mix in the egg yolk batter while stirring. Add grated lemon zest and Kesella, then stir in the cream and last the egg whites. Pour the batter over the cake and cover with plastic foil. Place in the fridge to set for about 4 hours. Decorate with raspberries and diced kiwifruit.

Enjoy!

Bella