{"id":26729,"date":"2024-06-23T14:48:16","date_gmt":"2024-06-23T12:48:16","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26729"},"modified":"2025-04-23T03:35:28","modified_gmt":"2025-04-23T01:35:28","slug":"lemon-cloud-mousse-cake-lemon-bavarois","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/lemon-cloud-mousse-cake-lemon-bavarois\/","title":{"rendered":"Lemon Cloud Mousse Cake (Lemon Bavarois)"},"content":{"rendered":"

The Lemon Cloud mousse cake<\/strong>, made with a lemon mousse<\/span>, is a dessert with a subtly tangy and refreshing taste. Resting on a soft sponge cake <\/span> and a layer of praline crunch<\/span>, this revamped bavarois has generated considerable enthusiasm on the culinary blogosphere.<\/p>\n

Topped with an airy meringue<\/span>, this lemon bavarois<\/strong> is light, melting and divinely exquisite. This is a simple recipe to try out for a snack or birthday cake.<\/p>\n

\"Lemon

lemon meringue cloud mousse cake<\/p><\/div>\n

Lemon cloud or lemon meringue bavarois<\/strong><\/span><\/div>\n

I’ve been making this lemon Bavarois<\/strong> for years, but I recently added an Italian meringue to follow the trend of “maman p\u00e2tisse’s lemon cloud mousse cake.<\/strong>”  The Italian meringue adds an airy and voluptuous texture that enhances the indulgence of this dessert.<\/p>\n

It’s light, fresh, and easy to make, making it the ideal dessert for a stress-free evening. I often serve it to my family and guests and it is always much appreciated. If you like lemon meringue pie, you’ll love this refreshing bavarois too.<\/p>\n

\"LemonIt is often believed that Bavarois are made from a dense Bavarian mousse, thickened excessively with gelatin. However, the texture simply depends on the proportions used and the method of preparing the Bavarian cream.<\/p>\n

If you follow my tips, you can achieve the desired texture, whether more or less mousse-like. You will be able to create a soft and delicious lemon mousse.<\/p>\n

\"Lemon<\/p>\n

Composition <\/strong><\/h2>\n

A sponge cake<\/span><\/strong><\/p>\n

I used a g\u00e9noise for the base biscuit. I baked it on a baking sheet to control its thickness.  Then cut it with the ring used for the final assembly. Depending on your preference, you can make it thicker or thinner.<\/p>\n

A praline crunch<\/span><\/strong><\/p>\n

As I love the combination of lemon and praline, I spread a thin layer of praline crunch over the sponge cake. <\/p>\n

Lemon Bavarian cream<\/strong><\/p>\n

If this is the first time you’ve made a Bavarian cream<\/strong>, If this is your first time making a bavarois cream, don’t worry; it’s really very simple. It consists of a cr\u00e8me anglaise set with gelatin, to which you add softly to firmly whipped cream. Normally, a cr\u00e8me anglaise doesn’t contain starch (cornstarch); it’s made just with milk\/cream, sugar, and egg yolks.<\/p>\n

I’ve added cornstarch to make it more velvety, but you can omit it if you prefer. The texture of the whipped cream and the amount of gelatin will define the final texture of the bavarois mousse. I recommend whipping the cream fairly firm.<\/p>\n

Italian meringue<\/strong><\/p>\n

It adds sweetness to this dessert and reminds us of lemon tart.<\/p>\n

Red fruit, cherries and raspberries and a few lemon zests<\/strong><\/p>\n

For added indulgence and freshness, I garnished it with fresh raspberries and cherries, and a few lemon zests on the meringue. It’s really very good! You will need no more than an hour to make this dessert.
\n\"lemon<\/p>\n

What You’ll Love About the Lemon Cloud Cake<\/strong><\/h2>\n
    \n
  • Light and fluffy texture that melts in your mouth<\/li>\n
  • Refreshing and lemony flavor<\/li>\n
  • Perfect pairing with sponge cake or the base biscuit<\/li>\n
  • Crunchy praline layer<\/li>\n
  • Adds a refreshing touch to dessert<\/li>\n
  • Simple and quick to prepare<\/li>\n
  • Ingredients that are easy to find <\/li>\n<\/ul>\n
    \"easy

    Lemon mousse ingredients<\/p><\/div>\n

    Preparation steps :<\/span><\/h2>\n

    NB:<\/strong> Find the detailed recipe with ingredients in the printable recipe card below..<\/span><\/p>\n

    1. Start by preparing the sponge cake, making sure to whip the eggs and sugar well, then gently fold in the sifted flour with a spatula.<\/p>\n

    2. Spread the batter on a baking sheet and bake for about ten minutes.<\/p>\n

    \"preparation<\/p>\n

    3. Cut the sponge cake to the size of a 24 cm pastry ring. Then prepare the praline crunch and spread it on the sponge cake within the ring. Let it harden in the refrigerator. You can prepare these steps a few days before the final assembly by freezing everything.<\/p>\n

    \"recipe<\/p>\n

    4. Prepare the lemon mousse. You will make a custard with gelatin and let it cool (without setting).<\/p>\n

    \n\n\n
    Custard with gelatin + whipped cream = Bavarian cream<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

    Cool it quickly by stirring frequently or placing the bowl over an ice bath. <\/p>\n

    5. Whip the chilled cream until it’s fairly firm (not too stiff) and gradually fold in the custard in three additions. Use a spatula and mix gently from bottom to top.<\/p>\n

    6. Remove the ring with the genoise and praline crunch from the refrigerator and pour this mousse over it. Lightly shake the dish containing the ring to smooth out the mousse. Let it set slightly before placing it in the freezer overnight. <\/p>\n

    7. The next day, prepare the Italian meringue before taking the lemon cloud mousse cake out of the freezer. Prepare a sugar syrup heated to 118\u00b0C (245\u00b0F). When it reaches around 100\u00b0C ( 212\u00b0F), start whisking the egg whites. You can tighten them with a bit of sugar, but it’s optional.<\/p>\n

    Pour the syrup in a thin stream into the whites, between the side of the bowl and the whisk of the mixer. Once all the syrup is incorporated, whisk at full speed until the bowl is cool or slightly warm. The meringue should become dense and shiny. <\/p>\n

    8. Transfer the meringue into a piping bag fitted with a nozzle of your choice. The 1M and 2D tips from Wilton are great options. Decorate the lemon mousse according to your preference.<\/p>\n

    9. Optionally, brown the meringue using a kitchen torch.<\/p>\n

    10. Garnish with a few red fruits and lemon zest.<\/p>\n

    \"recipe<\/p>\n

    The recipe on video<\/strong><\/h2>\n