Lemon & White Chocolate Mousse Cake

INGREDIENTS

For the Almond Base:

• 4 egg whites
• 2 cups (220 grams) confectioner's sugar
• 1 teaspoon vanilla bean paste
• 1 ¾ cups (250 grams) almonds

For the Lemon Mousse:

• Zest from 2 large lemons
• ½ cup (120 grams) full milk
• ½ cup (120 grams) freshly pressed lemon juice
• 1 ¾ cups (300 grams) white chocolate, melted
• 1 ¾ cups + 1 tablespoon (400 mL) heavy cream
• 4 gelatin leafs

For the Lemon Glaze, optional:

• 1/3 cup (80 grams) freshly pressed lemon juice
• ½ cup + 1 tablespoon (120 grams) sugar
• ½ cup + 1 tablespoon (120 grams) light corn syrup
• 1/3 cup (80 grams) sweet condensed milk
• 6 gelatin leafs
• ¾ cup (130 grams) white chocolate, melted

For the Fluff, optional:

• 1 cup (225 grams) sugar
• ½ cup + 1 tablespoon (120 grams) light corn syrup
• 1/3 cup + 1 tablespoon (90 mL) water
• 4 egg whites
• 1 teaspoon vanilla bean paste

DIRECTIONS

For the Almond Base:

1. Preheat the oven to 320°F (160°C). Line the bottom of a square adjustable cake ring (I use one from ATECO) with baking parchment paper and roll it up so that the cake batter will not come out on the sides, and set aside. If you wish use a around cake form 9 inch!
2. Blend half of the confectioners’ sugar with the ground almonds in a bowl and set aside.
3. Wipe a stainless-steel bowl and the whisk of an electric mixer with a paper towel damped with a little lemon juice to eliminate any trace of grease.
4. Place the egg whites into the bowl and beat on low speed until foamy, about 30 seconds. Increase the speed to medium high and beat until soft peaks form, about 1 minute, increase the speed to high and add the powdered sugar one spoonful at a time. Beat on medium speed until very stiff peaks form and the meringue is glossy and thick. Add the vanilla paste and beat for one minute more.
5. Fold in the ground almonds and confectioners’ sugar mixture with a silicon spatula. Pour the mixture into the prepared spring form pan. Use your spatula to make sure it is an even layer and to eliminate any air bubbles. Bake on the middle rack for 25-30 minutes. Do not overbake this cake!
6. Cool the cake completely!

For the Lemon Mousse:

1. Soak the gelatin leaves in cold water for 5 minutes.
2. Meanwhile pour the milk in a medium saucepan add the lemon zest.
3. Bring to a boil and remove pan from heat and cool down for 10 minutes.
4. Remove the lemon zest from the milk.
5. Gently wring the gelatin leaves to remove excess water and add them to the milk mixture, stir until completely dissolve.
6. Add the lemon juice and melted white chocolate and stir until completely dissolve.
7. In another bowl, whip cream and fold into lemon& chocolate mixture
8. Pour the lemon mousse mixture over the almond crust.
9. Freeze for at least 6 hours or overnight.

For the Lemon Glaze:

1. Soak the gelatin leaves in cold water for 5 minutes.
2. Melt the white chocolate
3. In a medium saucepan add lemon juice, sugar and light corn syrup bring to a boil and remove pan from heat and add sweet condensed milk.
4. Gently wring the gelatin leaves to remove excess water and add them to the mixture.
5. Add the melted white chocolate, and whisk it together, alternative use a food processor to get a smooth glaze.
6. Let the glaze cool down for at least 10 minutes.
7. Take the frozen cake out of the freezer and pour the glaze over the top.
8. Put the cake in the refrigerator for at least 30 minutes, before you remove the cake ring.

For the Fluff:

1. Combine the sugar, light corn syrup and water in a small saucepan fitted with a candy thermometer.
2. Stir until the sugar is completely dissolved, once it has dissolved do not stir any longer and let it heat over a medium-low heat until the temperature reaches 240ºF (117ºC).
3. Wipe the inside of a stainless-steel standing mixer bowl and the whisk attachment with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
4. Add egg whites to standing mixer bowl and mix on low speed; as soon as it begins to foam add the 3 tablespoons of sugar, a tablespoon at a time.
5. When syrup reaches 240ºF (117ºC), slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl, rather than the whisk. When all syrup has been added, turn the mixer to medium-high speed and whisk until the frosting becomes thick and glossy and holds a firm peak; bowl will feel slightly warm.
6. Once frosting is ready, add the vanilla bean paste and mix until just combined.
7. Pipe on top of the lemon mousse cake, I use an ATECO #849 nozzle for this and pipe circles from one end of the cake to the other.
8. With a torch lightly toast the fluff, if you wish!
9. Enjoy!