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Lemon Cloud Cake
A light, airy lemon cake composed of a moist lemon sponge, a silky lemon‑mint gelée, a fluffy lemon mousse and a glossy Italian meringue. The cake is assembled in a ring mold, chilled, then finished with a torch‑browned meringue for a stunning cloud‑like finish.
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Cost Breakdown
Critical Success Points
- • Gelée must reach at least 60 °C before adding pectin.
- • Egg whites must be completely clean and dry before whipping.
- • Sugar syrup must reach 121 °C for a stable Italian meringue.
- • Mousse must be chilled sufficiently before assembling.
- • Meringue must be fully incorporated and cooled before piping.
Safety Warnings
- • Sugar syrup reaches 121 °C – handle with care to avoid burns.
- • Use a kitchen torch in a well‑ventilated area; keep flammable objects away.
- • Hot gelatin mixture can cause scalds; stir slowly and avoid splashing.
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