Lemon snow mousse

Ingredients

Directions

1. 1

   Cream 250 g butter, 250 g sugar and vanillin sugar. Stir in 4 eggs individually. Mix flour and baking powder. Alternating with the milk, also stir in briefly. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes.

2. 2

   In the meantime separate 3 eggs. Beat the egg white, 1 pinch of salt and 1/2 teaspoon lemon juice until stiff. Add 150 g sugar. Continue beating until the sugar has dissolved. Take the springform pan out of the oven. Spread the beaten egg whites loosely over the surface. Leave an approx. 2 cm wide rim. Bake for another 30 minutes. Carefully remove the cake from the tin and let it cool down. For the cream, boil up lemon juice, 1/4 litre water, 200 g sugar and 10 g butter. Stir the starch and a little water until smooth, stir into the juice, bring to the boil again. Whisk the egg yolks and stir in.

3. 3

   Bake for another 30 minutes. Carefully remove the cake from the tin and let it cool down. For the cream, boil up lemon juice, 1/4 litre water, 200 g sugar and 10 g butter. Stir the starch and a little water until smooth, stir into the juice, bring to the boil again. Whisk the egg yolks and stir in. Cut the cake 2 times. Spread half of the cream on each of the lower and middle cake layers and place them on top of each other again. Serve dusted with icing sugar

4. 4

   One hour waiting time. Per piece approx. 1840 kJ/440 kcal. E 7 g/F 17 g/KH 64 g