Layer Cake Of Lemon Mousse

"The original recipe is Eileen, of Baking Sense and involves making a cake butter and vanilla , filled with a mousse of lemon curd. To finish it we have covered it with a cream of butter ( buttercream ) of Swiss meringue flavored with lemon extract and Limoncello. INGREDIENTS: For the cake: • 6 buds at room temperature • 230 g of natural yogurt • Lemon zest • 2 teaspoons of lemon extract • A spoonful of vanilla extract • 285 g of confectionery flour • 255 g of sugar • 4 g of chemical yeast • 5 g of salt • 4 g of baking soda • 255 g of butter in ointment • 3 clear mounted • 85 g of sugar For the mousse of lemon curd: • 35 g of Limoncello or water • Half a teaspoon of lemon extract • 10 g of gelatin powder • 177 g of cream • 14 g of icing sugar • 255 g of lemon curd For the Swiss meringue buttercream: • 4 clear • 330 g of sugar • 400 g of butter • Half a tablespoon of lemon extract • Half a tablespoon of Limoncello • The zest of a lemon (optional) To assemble the cake: • 200 ml of syrup to set • 2 tablespoons of Limoncello for the syrup • 325 ml lemon curd."

NotesLayer Cake Of Lemon Mousse – Lemon Layer Cake with Lemon Curd Mousse

Preparation Time25 min

Chilling Time5 hr

Cooking Time3 hr