This is a very lemony and refreshing cake that is relatively easy to make. I was lucky enough to be able to make good use of a large home grown lemon which posed the question how much lemon juice and rind to use when a recipe simply states to use the juice of 1 lemon. My lemon weighed in at a whopping 285g whereas my supermarket lemons weighed on average 90 – 100g. So to take away the guesswork I have given you more accurate measures.
For the Sponge
- 3 large eggs
- 1 egg yolk
- 150g caster sugar
- 150g unsalted butter
- 120g plain flour
- 1 tsp baking powder
- 25g ground almonds
- Grated zest of a medium, unwaxed lemon (see Notes)
- Pinch of salt
For the Lemon Mousse
- 6 ½ gelatine leaves, soaked in cold water (see Notes)
- 3 large eggs
- 1 egg yolk
- 40g unsalted butter, softened
- Seeds of ½ vanilla pod
- 300g low fat Quark
- 300g sour cream
- 180g caster sugar
- grated zest of 2 medium, unwaxed lemons (see Notes)
- Juice of 2 medium lemons, about 90ml
- 115ml double cream
For the Topping & Decorations
- ½ pack of lemon jelly
- 100ml double cream
- A few strawberries
- A few lemon balm leaves
- 2 tbsp lemon curd (see Basics or use shop bought)
Preheat the oven to 170C/150C fan. Grease and line a 23cm spring form with baking parchment.
Melt the butter in a microwave or saucepan and set aside to cool to room temperature.
In a large bowl and with an electric hand whisk or in the bowl of your stand mixer, whisk together the eggs, egg yolk and sugar until pale and fluffy.
With the mixer still running add the cooled melted butter slowly and in a steady stream until fully incorporated.
In a separate bowl sift together the flour and baking powder and stir in the ground almonds, grated lemon rind and salt.
Gently fold the flour mixture into the egg mixture until well combined.
Pour the batter into the prepared tin and bake in the preheated oven for 25 – 30 minutes until golden and firm to the touch. A skewer inserted into the middle should come out clean.
Turn the cake out onto a cooling rack and leave to cool completely.
Once cooled cut the cake in half horizontally.
For the Lemon Mousse, put the eggs, egg yolk, butter and vanilla seeds into a heatproof bowl and beat together until combined.
Suspend the bowl over a saucepan of barely simmering water and whisk until the mixture thickens.
Heat the lemon juice until just below boiling and add the squeezed out gelatine. Stir until dissolved.
In a separate bowl, beat together the Quark, sour cream, caster sugar and lemon rind until combined. Add the egg mixture and mix until incorporated.
Stir 3 – 4 tbsp of the mixture into the lemon gelatine then add this back into the Quark mixture and stir to combine.
Chill the mixture until it begins to set. This can take between 10 – 30 minutes.
Beat the cream to a soft peak and fold into the Quark mixture.
Place the bottom sponge onto a serving plate and spread with the lemon curd.
Top with the second sponge and enclose with a cake ring.
Pour the lemon mousse over the cake, level with a pallet knife and refrigerate for at least 2 hours to set.
Cut the lemon jelly into cubes and pour over 125ml of boiling water. Stir until dissolved then add 125ml of cold water. Leave to cool to room temperature then pour over the lemon mousse. Return the cake to the fridge until the jelly has set.
To decorate, beat the cream until stiff and place in a piping bag fitted with a nozzle of your choice. Pipe rosettes or mounds of cream around the top.
Wash the strawberries and cut into slices. Place a strawberry slice onto each cream rosette and top with a leaf of lemon balm.
Lemon sizes vary but for my recipe uses medium lemons weighing about 95 – 100g each which yielded about 3 – 5g of lemon rind and 45ml of lemon juice each.
I used Dr.Oetker Diamond gelatine leaves. If you are using a different brand please refer to the manufactures instructions.