Cute Lemon Vanilla Mousse Cakes Perfect Summer Dessert
A refreshing summer dessert made with lemon-lime crémeux, vanilla mousse, almond sponge, and a crisp cookie base
00:00 Intro
00:11 Cremeux
02:17 Sponge
04:12 Mousse
06:04 Decoration
08:16 Base
09:32 Finish
This recipe makes 9 individual cakes ⬇️
🍋 Lemon-Lime Crémeux
Lemon juice 55g
Lime juice 25g
Zest of 1 lemon
Zest of 1 lime
Sugar 65g
Eggs 100g
Egg yolk 20g
1 gelatin sheet (2g)
Unsalted butter 75g
Cooking temperature: 83°C
Amount per insert: approximately 20–25g
Mold used: Silikomart “Globe” silicone mold
*You can use a mini half-sphere mold instead
*You can use lemon instead of lime
🧈 Almond Sponge Cake
2 eggs (100g)
Powdered sugar 50g
Almond flour 60g
All-purpose flour 22g
2 egg whites (60g)
Sugar 20g
Pinch of salt
Melted unsalted butter 18g
Cutter size: 5.8cm round cutter
Conventional oven: 375°F for approximately 10–12 minutes
Convection oven: 350°F for 10–12 minutes
🌸 Vanilla White Chocolate Mousse
Milk 70g
White chocolate 60g
Heavy cream 150g
1½ gelatin sheets (3g)
½ vanilla bean or vanilla paste 3g
Mold used: Silikomart SF002 half-sphere mold
🍪 Cookie Base
Unsalted butter 250g
Powdered sugar 120g
Egg 50g
All-purpose flour 300g
Almond flour 80g
Salt 1g
Vanilla extract 3g
Cutter size: 5.8cm flower-shaped cutter
Conventional oven: 320°F for 12–15 minutes
Unox or convection oven: 320°F for 10–13 minutes
⭐️ Chocolate Dipping Glaze
White chocolate 280g
Cocoa butter 60g
Yellow cocoa butter colouring 10g
Dipping temperature: 35–38°C
Keep the mousse completely frozen and remove one cake from the freezer at a time for dipping