Snow mousse cake

Name: Snow mousse cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter or margarine; 325 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Milk; 150 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Grease; 2 (200 g each) Cup of whipped cream; 2 packages Cream stabiliser; 1 TABLESPOON Sugar; 2 packages grated lemon peel; 3-4 Tbsp Orange liqueur; 3-4 Tbsp Lemon juice; 2 TABLESPOONS flaked almonds (approx. 10 g each); 7-10 Tbsp Icing sugar; 1 candied orange slice, 1 carambola slice and lemon balm for decoration

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter or margarine
325 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Milk
150 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Grease
2 (200 g each) Cup of whipped cream
2 packages Cream stabiliser
1 TABLESPOON Sugar
2 packages grated lemon peel
3-4 Tbsp Orange liqueur
3-4 Tbsp Lemon juice
2 TABLESPOONS flaked almonds (approx. 10 g each)
7-10 Tbsp Icing sugar
1 candied orange slice, 1 carambola slice and lemon balm for decoration

Directions

1
Cream fat, 125 grams of sugar and vanillin sugar. Separate four eggs. Add the egg yolks and the remaining egg one after the other to the fat-sugar mixture and stir in. Add salt, lemon zest and milk. Mix flour and baking powder and stir in. Grease a springform pan (26 cm Ø).
2
Fill half of the dough into the springform pan and smooth it down. Beat two egg whites until stiff, while letting 100 grams of sugar trickle in. Spread on the dough in the springform pan. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let cool on a cake rack. Beat the remaining egg white and sugar until stiff. Bake the remaining sponge mixture and egg white as described above to a second base. Let it cool down. For the filling, whip cream until stiff. At the same time, pour in the cream firmer, sugar and lemon peel. Add orange liqueur and lemon juice and stir in.
3
Beat the remaining egg white and sugar until stiff. Bake the remaining sponge mixture and egg white as described above to a second base. Let it cool down. For the filling, whip cream until stiff. At the same time, pour in the cream firmer, sugar and lemon peel. Add orange liqueur and lemon juice and stir in. Spread the lemon cream on a base. Place the second cake layer on top. Roast the flaked almonds in a pan without fat until golden brown. Sprinkle the cake with it and dust with icing sugar. Decorate as you like with a candied orange slice, a caramel slice and lemon balm
4
Spread the lemon cream on a base. Place the second cake layer on top. Roast the flaked almonds in a pan without fat until golden brown. Sprinkle the cake with it and dust with icing sugar. Decorate as you like with a candied orange slice, a caramel slice and lemon balm