Ingredients

Sponge biscuit
eggs
4 pc
sugar
0.25 cup
85 g
2.98 oz
2.80 fl oz
flour
0.50 cup
120 g
4.20 oz
3.96 fl oz
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
baking powder
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
lemon zest
1 pc
Soaking
milk
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz
mint leaves (without stems)
2 tbsp
30 g
1.05 oz
0.99 fl oz
Creamy mousse
lemon zest
1 pc
lemon juice
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
egg yolks
3 pc
gelatin
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
cream cheese
0.75 cup
200 g
7 oz
6.60 fl oz
white chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream 33%
0.75 cup
200 g
7 oz
6.60 fl oz

Method

The perfect combination of a mint sponge cake and a fluffy lemon mousse – is the best way to improve your mood? You don’t have to combine dozens of fillings and layers to make a truly birthday cake. This mint-lemon delight is ready to amaze you with its lightness and taste!

A few words about the filling: the cake is assembled with a dense but delicate mousse base. To reach the perfect result, you better use a good gelatin.

You can vary the diameter of the mold from 14 to 16 cm (5.5 to 6.3 inch). The calculation in this recipe is for the 14 cm (5.5 inch) mold.

P.S. The mint for the cake must be fresh!

Sponge biscuit

  1. Whip the eggs with sugar until dense white foam.
  2. Add the sifted flour and the baking powder, and knead for a short time.
  3. Add the melted butter and the zest. Knead for another 15 to 20 seconds.
  4. Bake the sponge biscuits for 30-40 minutes at the temperature of 170C (338F).
  5. Wrap the finished warm biscuits in foil and cool them completely in the fridge.

Soaking

  1. Mix the ingredients in a saucepan and cook them for 2 to 3 minutes after boiling. Then let the soaking brew for 15 to 20 minutes.
  2. Mush the soaking base with an immersion blender and filter it through a sieve.

Creamy mousse

  1. Soak the gelatin; whip the cream.
  2. Mix the zest, the lemon juice, the sugar and 3 yolks in a saucepan. Stirring constantly, heat to 80C (176F) until the mixture thickens a little.
  3. Remove the mixture from the heat and add the chocolate. Stir until smooth.
  4. Add the gelatin, and stir again.
  5. Place the curd cheese and the resulting lemon cream in a mixer bowl. Whisk.
  6. Add the whipped cream, and whisk the mousse for 30 to 40 seconds.

Cake assembling

  1. Cut the sponge biscuits, and soak each one.
  2. Calculate how many creamy layers will turn out.
  3. Divide the weight of the entire mousse by the number of layers.
  4. Assemble the cake, and wrap its sides with an acetate film.

The assembling order is the simplest: put the biscuit, then the cream, then the biscuit, and so on. The top of the cake should be of a biscuit layer.