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Lemon Cloud Cake

Recipe by JustInCooking

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.

MediumFrenchServes 8

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Source Video
1h 39m
Prep
21m
Cook
14m
Cleanup
2h 14m
Total

Cost Breakdown

$9.60
Total cost
$1.20
Per serving

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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