Snow mousse cake with lemon curd pudding

COOK TIME
105 mins

TOTAL TIME
285 mins

Ingredients

Directions

1. 1

   Preheat the oven for the cake bases (electric oven: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease two springform pans (22 cm Ø each). Separate the eggs. Cream 85 g soft butter, 1 pinch of salt, vanilla sugar and 125 g sugar with the whisks of the mixer. Stir in egg yolks one after the other. Mix flour and baking powder. Stir 3 tbsp. milk into the butter-sugar-cream. Spread half the dough in each of the moulds until smooth.

2. 2

   Beat the egg whites until stiff, adding 200 g sugar. Spread half of the beaten egg whites loosely on the dough in the moulds. Bake in a hot oven for about 25 minutes. Remove, first carefully from the rim, then from the moulds. Let it cool down.

3. 3

   For the filling, stir the pudding powder with approx. 5 tbsp. milk until smooth. Boil up 300 ml milk. Stir in the pudding powder, bring to the boil and simmer for about 1 minute while stirring. Remove from the heat and let it cool down for about 10 minutes. Stir in lemon curd and let it cool down.

4. 4

   Whip the cream until stiff. Spread the lemon curd pudding on a cake base. Pour cream on top. Place the second cake layer on top.

Nutrition Facts

KCAL
540 kcal

CARBS
75 g

FATS
24 g

PROTEINS
8 g