Lemon Mousse Meringue Cake

By Kathy Knudson

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This cake has a big lemon flavour thats offset by the sweet meringue topping, which you could also spoon on and swirl into peaks.

All you have to do is throw all your ingredients of Lemon Mousse Meringue Cake

  1. 425g store-bought lemon loaf cake, cut into 1cm-thick slices
  2. 2 tablespoons CSR Caster Sugar
  3. 1 tablespoons fresh lemon juice
  4. 2 passionfruit, halved
  5. 1 tablespoon powdered gelatine
  6. 3 eggs, separated
  7. 155g (3/4 cup) CSR Caster Sugar
  8. 125ml (1/2 cup) fresh lemon juice
  9. 2 teaspoons finely grated lemon rind
  10. 300ml thickened cream
  11. 155g (3/4 cup) CSR Caster Sugar
  12. 2 egg whites

The instruction how to make Lemon Mousse Meringue Cake

  1. Line a 6cm-deep, square 20cm cake pan with 2 sheets of baking paper, allowing sides to overhang. Place cake in prepared pan to cover base. Trim to fit. Discard offcuts.
  2. Combine the sugar, lemon juice and 1 tbs water in a small saucepan over low heat. Stir until the sugar dissolves. Set aside to cool. Brush the cooled syrup over cake.
  3. For the mousse, place 80ml (1 u20443 cup) water in a small heatproof bowl. Sprinkle with the gelatine. Stir until combined. Place the bowl inside a larger heatpoof bowl. Add enough boiling water to reach three-quarters of the way up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.
  4. Beat egg yolks, sugar and 1 tbs lemon juice in a heatproof bowl until light and creamy. Place bowl over a saucepan of simmering water, making sure the bowl doesnu2019t touch the water. Beat for 2 minutes or until sugar dissolves and mixture is thick. Remove from heat. Fold in gelatine mixture, lemon rind and remaining juice. Beat cream until soft peaks. Fold into lemon mixture. Use clean beaters to beat the egg whites in a bowl until soft peaks. Fold into lemon mixture. Spread lemon mixture over cake. Place in the fridge for 4 hours or until set.
  5. Meanwhile, to make the Italian meringue, stir the sugar and 60ml (1 u20444 cup) water in a saucepan over medium-low heat until sugar dissolves, brushing side of pan with a wet pastry brush. Increase heat to medium. Cook, without stirring, for about 4 minutes or until syrup reaches 115u00b0C (soft ball stage) on a sugar thermometer. Use an electric stand mixer with a whisk attachment to whisk egg whites until soft peaks form. With mixer on low, slowly add syrup in a steady stream, then increase speed to high and whisk for 4-5 minutes, until stiff and glossy.
  6. Use overhanging paper to carefully lift mousse cake out of pan. Place on a plate. Transfer meringue to a piping bag with a plain nozzle. Pipe onto cake. Use a cooku2019s blowtorch to caramelise meringue. Drizzle with passionfruit pulp just before serving.

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