Cute Lemon Vanilla Mousse Cakes

Ingredients

• 2 g Gelatin Sheet (Soaked in cold water for 5 minutes)
• 65 g Granulated Sugar (For lemon‑lime cremeux)
• 1 piece Lemon (Zest only; zest about 1 tsp)
• 1 piece Lime (Zest only; zest about 1 tsp)
• 55 g Lemon Juice (Freshly squeezed)
• 25 g Lime Juice (Freshly squeezed)
• 100 g Eggs (Approximately 2 large eggs, room temperature)
• 20 g Egg Yolk (One extra yolk, room temperature)
• 75 g Unsalted Butter (Cut into cubes, added to warm cremeux)
• 50 g Powdered Sugar (For almond sponge batter)
• 60 g Almond Powder (Also called almond flour; for almond sponge)
• 22 g All-Purpose Flour (For almond sponge; sifted)
• 60 g Egg Whites (About 2 large egg whites, room temperature)
• 1 pinch Salt (For almond sponge)
• 20 g Granulated Sugar (For meringue (egg whites))
• 250 g Unsalted Butter (For cookie base dough, softened)
• 120 g Powdered Sugar (For cookie base dough)
• 50 g Egg (One large egg, room temperature)
• 4 g Vanilla Extract (Pure vanilla extract)
• 80 g Almond Powder (For cookie base dough)
• 300 g All-Purpose Flour (For cookie base dough)
• 70 g Milk (Whole milk, heated)
• 0.5 piece Vanilla Bean (Half bean split, seeds scraped (or 3 g vanilla paste))
• 60 g White Chocolate (For vanilla mousse; chopped)
• 150 g Heavy Cream (Chilled, whipped to soft peaks)
• 280 g White Chocolate (For glaze; tempered)
• 60 g Cocoa Butter (For glaze; melted)
• 10 g Yellow Cocoa Butter Coloring (Food‑grade coloring for glaze)

Instructions

1. Soak Gelatin Sheets

   Place the 2 g gelatin sheet for the cremeux and the 3 g sheet for the mousse in separate bowls of cold water. Let sit for 5 minutes until softened.

   Time: PT5M

2. Prepare Lemon‑Lime Cremeux Base

   In a saucepan combine lemon juice, lime juice, 65 g granulated sugar, lemon zest, and lime zest. Stir over medium heat until sugar dissolves.

   Time: PT5M

   Temperature: Medium heat

3. Cook Cremeux to 83 °C

   Whisk together 100 g eggs and 20 g extra yolk. Slowly pour the hot citrus mixture into the eggs while whisking, then return to the saucepan. Cook, stirring constantly, until the mixture reaches 83 °C on an instant‑read thermometer.

   Time: PT5M

   Temperature: 83°C

4. Strain and Finish Cremeux

   Pass the hot custard through a fine mesh sieve into a clean bowl. Stir in the softened gelatin sheet (from step 1) until fully dissolved, then add 75 g butter and whisk until the butter melts completely.

   Time: PT4M

5. Cool and Freeze Cremeux

   Allow the lemon‑lime cremeux to come to room temperature, then cover and place in the freezer until solid (about 30 minutes).

   Time: PT30M

6. Make Almond Sponge Batter

   In a mixing bowl whisk together 100 g eggs, 50 g powdered sugar, and 60 g almond powder until light. Sift 22 g flour and fold in gently. In a separate bowl, whisk 60 g egg whites with a pinch of salt and 20 g granulated sugar to soft peaks, then fold into the batter without deflating.

   Time: PT10M

7. Bake Almond Sponge

   Preheat the oven to 375 °F. Spoon the batter onto a parchment‑lined baking sheet, using a 5.8 cm round cutter to shape nine circles. Bake for 10–12 minutes, until lightly golden and springy to the touch.

   Time: PT12M

   Temperature: 375°F

8. Prepare Vanilla Mousse

   Heat 70 g milk with the scraped seeds of half a vanilla bean (or 3 g vanilla paste) until just hot (≈80 °C). Remove from heat, add the bloomed 3 g gelatin sheet and stir until dissolved. Melt 60 g white chocolate into the milk, then let cool slightly. Whip 150 g heavy cream to soft peaks and fold into the chocolate‑vanilla mixture.

   Time: PT10M

9. Assemble the Petit Gâteaux

   Fit a piping bag with a plain tip, fill with the vanilla mousse, and pipe halfway into each SF164 globe mold. Add a frozen lemon‑lime cremeux disc (cut to fit) on top, then place one almond sponge circle. Smooth the top with a spatula.

   Time: PT15M

10. Freeze Assembled Cakes

    Cover the molds and place them in the freezer until completely solid, about 30 minutes.

    Time: PT30M

11. Temper White Chocolate for Decorations

    Melt 280 g white chocolate in a heatproof bowl over simmering water. Stir until smooth, then cool to about 30 °C before spreading thinly onto an acetate sheet. Let set until firm, then break into shards and hearts using the 7 cm cutter.

    Time: PT15M

12. Make Yellow Cocoa‑Butter Glaze

    Melt 280 g white chocolate together with 60 g cocoa butter. Stir in 10 g yellow cocoa‑butter coloring and bring the glaze to 35–38 °C. Quickly dip each frozen cake into the glaze, allowing excess to drip off.

    Time: PT10M

    Temperature: 35–38°C

13. Finish and Decorate

    Place glazed cakes on a cooling rack. Press a few white‑chocolate shards onto each cake, add a touch of gold leaf if desired, and let set at room temperature for 5 minutes.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g