Lemon Honey Mousse Cake Recipe

Serving: 2 cakes 18 cm / 7” diameter

Honey Lemon Mousse Cake recipe

Lemon Curd:

70 g lemon juice (±2 lemons)
70 g butter
4 eggs
100 g sugar
zest of 1 lemon

Squeeze 70 g of fresh lemon juice. Strain if needed. Add sugar to the lemon zest; rub sugar and zest between your fingers, leave for 30 minutes. Separate egg yolks from egg whites right. Save whites for another recipe. If you don't use egg yolks right away, cover them immediately with cling film to prevent from drying.

Add lemon juice to yolks, then add lemon sugar. Cook on bain-marie or in a small saucepan, whisking all the time, for about 8–10 minutes until the mixture thickens a little bit. Check consistency with a wooden spoon, or cook to 82C / 180F. Strain the curd. Let it cool a little, then gradually add cold butter cut in pieces. Pour into 2 silicone molds or cake rings (16 cm / 6 inches), spread evenly and freeze for at least 4 hours.

Honey Layers:

450-500 g flour
100 g sugar
1 egg
14 g baking soda
130 g butter
170 g honey

Combine honey and sugar in a large tall pot. Put on a medium heat. Bring to a boil stirring all the time. Add baking soda - the mixture will increase in volume. Remove from heat and stir for one more minute. Gradually add butter, stirring well. Add an egg to the mixture and stir fast. Little by little add sifted flour and make the batter. Don't add too much flour at a time, it will be hard to mix. When it gets thicker, put it on the table, on floured surface. Continue to add flour and mix by hands. The flour amount is approximate as it may vary, you need to evaluate the consistency. Make soft batter, not very thick. It should not stick to the table and form a ball easily. Transfer the batter onto a clean surface or a plate and cover it with a towel or film. Leave to rest at room temperature for about 20 minutes.

Prepare sheets of parchment paper and a rolling pin. Dust both with flour. Roll the batter 3-5mm / 0.1-0.2" thick. Move it onto the baking sheet. Bake at 180C / 356F for 5-10 min, depending on size and thickness. Righ after after baking, cut 16 cm / 6" round from the honey layer. Don't wait, because the layers wil harden when they cool. Repeat with other layers. For 2 cakes you need 4 honey layers. You can freeze the rest of the dough for later.

Crunchy layer:

100 g white chocolate
40 g wafer crumbs (feuilletine)
60 g almond paste
zest of 1 lemon

Melt the chocolate and add almond paste, mix until smooth. Add zest and wafer crumbs, mix well. Use immediately: spread thin layer on top of 2 honey layers (one for each cake).

Vanilla mousse:

15 g powdered gelatin + 90 g cold water
400 g white chocolate
38 g cocoa butter
550 g heavy cream 30-35%
210 g milk (1)
80 g milk (2)
Vanilla bean seeds or vanilla extract

Bloom the gelatin in cold water and set aside for 15-20 min (preferably in a fridge). Melt the chocolate and cocoa butter separately, then combine, mixing well. Bring milk (1) with vanilla to a boil in a small saucepan, then melt bloomed gelatin in it. Right away, pour over white chocolate and blend with a hand blender. Add milk (2) and blend again. Cool the mixture to 28C / 82F. Whip chilled heavy cream until very-very soft peaks (melted ice cream consistency) with a mixer or whipping attachment. Don't overwhip the cream. Softly fold the cream into the chocolate mixture in 2-3 addings. Use immediately.

Cake assembly:

Place two 18 cm / 7" silicone molds on flat boards and fill until approximately 1/3 with vanilla mousse. Put frozen curd on top of the mousse, pushing it a little bit inside, but not to the bottom. Cover it with a couple spoons of mousse. Place the crunchy honey layer on top, with crunch facing to the bottom, add more mousse (almost until the mold is full) and cover with the second honey layer without crunch. Freeze for at least 12 hours.

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Glaze and decorate as desired. Defrost 4-6 hours in a fridge and enjoy! 

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