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Lemon Mousse Torte
Food Management Staff
March 1, 2004
3 Min Read
FM Staff
Yield: 1-10 inch round
First prepare the cake layer for the bottom of the torte:
Almond Daquoise
Preheat oven to 350°F. Line a 10-inch spring form pan with a parchment circle.
39 grams powdered sugar
64 grams super finely ground almonds
62 grams egg whites
15 grams sugar
Mix powdered sugar and almond flour together, set aside. Beat egg whites until they start to hold their shape. Gradually add sugar and continue beating the egg whites until they are stiff and glossy, but not dry.
Fold egg whites into the almond mixture. Spread smoothly in the bottom of the pan, place in preheated oven and bake for 20 minutes.
Remove from oven and cool completely.
Remove cake from pan and carefully peel the parchment from the cake. Place the cake round on your serving platter.
Line inside of spring-form pan with a strip of parchment paper and place around the piece of cake on your serving plate. Set aside.
Lemon Simple Syrup
3 Tbsps. sugar
2 Tbsps. water
1 Tbsp. lemon juice
Place in very small saucepan and bring to a boil. Immediately remove from heat. Stir until all of sugar is dissolved.
Add lemon juice to syrup and stir well. Brush mixture over cake layer. Set aside.
Lemon Mousse Filling
8 grams gelatin sheets
8 Tbsps. egg yolks
1 cup plus
2 Tbsps. eggs (beaten)
11/4 cup sugar
1 cup plus 1 Tbsp. lemon juice
11/4 tsp. lemon zest
31/2 ozs. room temperature butter
11/2 cup heavy whipping cream
Bloom 8 grams of gelatin sheets in water for 8 minutes. Pour off excess water and set aside.
Place egg yolks, beaten eggs, sugar, lemon juice and lemon zest in a small saucepan, stir constantly until mixture thickens. Immediately remove from heat and stir in bloomed gelatin. Cool to 80°F.
Stir butter into lemon curd mixture. Cool until mixture starts to set.
Beat cream until soft peaks will hold.
Fold cream into cooled Lemon Curd mixture.
Pour into prepared spring form pan. Chill 3 to 4 hours.
Lemon Glaze for Mirror
2 ozs. water
3/4 oz. lemon juice
3 ozs. apricot marmalade (boiled and strained)
3 ozs clear gel (you may use apricot jam in place of this item)
1 drop yellow food coloring
Place all ingredients in a small saucepan. Bring to a boil.
Remove cake from refrigerator. Quickly ladle glaze over the lemon mousse, turn and tilt as necessary to coat entire top surface of the mousse evenly (you must work very quickly or the gel will set leaving areas uncovered.)
Place in refrigerator until set.
Chocolate Decoration
2 ozs. chocolate
Carefully melt chocolate. Pour into a tiny parchment bag with a very small opening.
Quickly drizzle the melted chocolate over the top of the cake, using long smooth strokes that extend over the sides of the pan.
Refrigerate or you may freeze the torte at this time.
When it's time to serve, remove ring and peel off parchment collar.
Cut with a hot knife. Wipe blade with a clean towel before every cut.
Recipe from Nancy Snyder, executive pastry chef
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