Lemon Ice Cream Mousse Cake

Ingredients

Sponge Cake (8" square or round lined cake tin)
125 grams Optima flour
30 grams Ice water
35 grams Corn oil
1/2 teaspoon vanilla essence
1/2 tablespoon Chocolate emulco
Beat optima flour, cold eggs and ice water at high speed
Lower speed add vanilla essence and chocolate mix for a while and slowly add in corn
10 grams Gelatin powder
30 grams Water
100 grams Sugar
180 grams Water
35 grams Lemon juice
30 grams Orange juice
2 teaspoons Lemon zest
220 grams Fresh topping cream- whip till peak form

Preparation

1
Soak 10g gelatin powder and 30g water for 5 mins.
2
In a pot boil sugar, water, lemon juice, orange juice and lemon zest together then add in soaked gelatin stir till gelatin melted. Off heat, add egg yolk ~ stir well with a hand whisk and leave lemon liquid mixture till cool.
3
Chill lemon liquid mixture in the fridge for one hour till liquid curdled. Use hand whisk to stir lemon liquid mixture again to smooth before adding fresh topping into it.
4
Whip up fresh topping cream till peak form and mix it into the lemon liquid mixture
5
Place one slice of chocolate sponge into a cake ring and pour half of lemon mousse on it and cover with another slice of chocolate sponge cake ~ pour in the remaining lemon mousse on top.
6
Put the lemon ice cream mousse cake in the freezer for 2 hours then pour lemon sauce on top.
7
Lemon sauce
8
Egg yolk
9
G Sugar
10
G Lemon juice
11
G Fresh milk
12
Tsp Lemon zest
13
A small drop of lemon coloring
14
Mix all the ingredients with a hand whisk in a double boiler and stir mixtures thickened.
15
Cool down mixtures a little and gently pour on to the lemon ice cream mousse cake.
16
Let the lemon sauce spread evenly on the cake by shaking the cake tin gently.
17
Put the ice cream cake back to the freezer for several hours or till overnight.

Yield:

4.0 servings

Added:

December 1, 2010

Creator:

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