{"id":18768,"date":"2019-05-31T10:11:55","date_gmt":"2019-05-31T08:11:55","guid":{"rendered":"https:\/\/bake-street.com\/?p=18768"},"modified":"2026-04-08T12:27:34","modified_gmt":"2026-04-08T10:27:34","slug":"lemon-mousse-tart","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/lemon-mousse-tart\/","title":{"rendered":"Lemon Mousse Tart"},"content":{"rendered":"

With the arrival of the warm weather, which we already have here with us, we will have to look for lighter and cooler alternatives for Fridays. I feel very sorry, because I’ve had the pleasure of preparing this type of cake at home. But I must also admit that, with these hot, more cold and light desserts are desired. But, I had already prepared this Lemon Mousse Tart<\/strong> and I had to leave it to you… Besides, lemon is very refreshing, isn’t it?<\/p>\n

Today’s cake is not based on or inspired by another existing one, as I have been doing in the last ones I have left you. Thinking about options to make, I came up with the idea of making a lemon tart. And with lemon curd<\/strong>. From there, I began to shape the cake in my head. So today, I don’t have a nice story or tradition about it to share with you.<\/p>\n

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\"Lemon <\/picture><\/div>\n
Styling my lemon mousse tart.<\/h5>\n

It was clear to me that the combination of colours I wanted to work with were white and yellow<\/strong>. They are cheerful, luminous colors that invite good weather and this was one of my goals. We have the summer around the corner!<\/p>\n

To give the cake a lemon flavour, I wanted to do it through one of the elaborations that I like the most in the world. Lemon curd. So this elaboration will be part of the filling, the mousse and the SMBC (Swiss Meringue Butter Cream) that we will use to cover and decorate the cake.<\/p>\n

Finally, the syrup with which we will soak the sponge cakes, in my case, is made with Limoncello<\/strong>. But, of course, you can do it with a common syrup or aromatize it with lemon extract.<\/p>\n

\"Lemon <\/picture><\/div>\n
Each element.<\/h5>\n

The sponge cake I’ve made is one that leaves us Juli\u00e1n “Historias del Ciervo”<\/a><\/strong>\u00a0in his blog (with his wonderful and incredible cakes). It’s not the first time I’ve done it and I was clear that it would be the one I did to make this cake. It is a sponge cake with a very white crumb made with egg whites and vanilla flavor.<\/p>\n

The cake consists of 3 different fillings<\/strong>, but don’t worry that one of them will also be used to cover the cake. What I did was a first layer with SMBC and lemon curd, another central layer with a mousse of lemon and cheese, and on top of this, another layer of SMBC and lemon curd. Between each layer we will place a sponge cake soaked with Limoncello syrup.<\/p>\n

\"Lemon <\/picture><\/div>\n

The outside decoration is a lemon SMBC, I have told you on occasion that I like this cream very much for the ease of working with it, its finish and how well it stands the passage of days. In addition that we can flavor it with what we like more. In this case I have done it with lemon curd.<\/p>\n

Then we will only decorate it to our liking and enjoy \ud83d\ude09<\/p>\n