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Lemon Mousse Gateau

2015-02-23

 This recipe serves

Ingredients

  • CAKE
  • 3 large eggs Egg, whole, raw, fresh
  • 1/2 cup plus 1 Tbsp. sugar Sugars, granulated
  • 1 tsp vanilla extract Vanilla extract
  • 3/4 cup all- purpose flour Wheat flour, white, all-purpose, enriched, unbleached
  • FILLING Pie fillings, canned, cherry
  • 2 zest and juice of lemons
  • 2 tsp unflavoured gelatin powder
  • 3 large eggs, separated Egg, whole, raw, fresh
  • 1/2 cup sugar Sugars, granulated
  • 2/3 cup whipping cream Cream, fluid, heavy whipping
  • TO DECORATE
  • powdered sugar Sugars, powdered
  • raspberries Raspberries, raw
  • lemon geranium or raspberry leaves, if available

Method

Step 1

To Serve, remove sides and carefully peel away wax paper. Place a flat plate on top of cake and quickly invert cake. Ease off bottom of pan. Dust cake with sifted powdered sugar and decorate with raspberries and geranium or raspberry leaves, if usingTo Serve, remove sides and carefully peel away wax paper. Place a flat plate on top of cake and quickly invert cake. Ease off bottom of pan. Dust cake with sifted powdered sugar and decorate with raspberries and geranium or raspberry leaves, if usingTo Serve, remove sides and carefully peel away wax paper. Place a flat plate on top of cake and quickly invert cake. Ease off bottom of pan. Dust cake with sifted powdered sugar and decorate with raspberries and geranium or raspberry leaves, if using

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