Spring White Chocolate Mousse with Lemon Curd

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For a delicious jump into spring, this white chocolate mousse cake is highly recommended. There is a light cake at the bottom as well as in the middle. The white chocolate mousse encircles the cake and  the tangy lemon curd tops it all off.  The flowers decorating the top are actually edible, but not sure if they are readily available where you live.

If you need to save time, you can buy the lemon curd at the store, however, curd made with real lemons is just wonderful. It is recommended to only use fresh lemons, do not use the bottled juice when making lemon curd since the taste is so different.

The cake has 3 steps but overall it goes fairly quick. This recipe fits an 18 cm x 6 cm ring.


20 grams almond
powder (flour)
20 grams powdered sugar
90 grams  flour

1. Sift the almond powder, powdered sugar & flour together in a bowl.

2. Whip the egg whites
and gradually add the sugar. Whip until the egg whites until they are stiff then add the 
egg yolks and mix with a spatula.

3. Add in the almond
powder mixture and mix using a spatula. Lastly, mix in the butter in portions. Use a pastry bag and make circles the size of the ring and 

4. Bake at 190 degrees Celsius for
about 15 minutes or until lightly browned.

      Lemon Curd

2 large
lemons (zest & then juice)

grams sugar
50 grams butter (room temperature)

6 grams gelatin sheets

1. Soften the gelatin in water. In another bowl, mix the eggs with a fork.

2. Heat the lemon juice, lemon zest & sugar
in a saucepan until lightly boiling. A
dd the lemon
juice mixture to the eggs and mix and then add back to the saucepan and stir with a spatula to mix. Heat on a medium heat and cook
for about 5 – 7 minutes until the mixture becomes firm. Turn off the heat and  then add
 the gelatin and mix well.

3. Strain into a bowl. You can strain twice and use a very fine sieve to
remove all of the lemon zest if you like.
add the butter and stir until it all melted.

grams white chocolate (melted over hot water)
teaspoon vanilla bean paste
9 grams
gelatin sheets (softened in water)

1.   In a bowl mix the egg yolks & sugar. 2. Add the chocolate to another bowl and put over a pan of hot simmering water to melt the chocolate. Turn off the heat when all of the chocolate is melted.3. In a
saucepan, heat the milk with the vanilla paste until just boiling then add to the egg
mixture and mix. Then add back to the saucepan and heat on a low heat until the
mixture starts to thicken. DO NOT boil.  After the mixture is
lightly thickened, turn off the heat and a
dd the gelatin and strain
into a bowl.

2. In portions, pour the egg mixture over the white chocolate and mix with a small whisk and let
cool. Note, both the egg mixture and chocolate should be about the same temperature, about 35 degrees Celsius.

3.  Whip the fresh cream until soft peaks form. Add the
chocolate mixture to the fresh cream in portions and mix with a spatula. Put
this bowl over ice water while mixing. Mix until it just lightly thickened and then take off
the ice water.

Putting the Cake Together

1. Put the ring on a plate and put mousse film around the inside. If you don’t have mousse film you can remove the ring by using a kitchen torch to warm the outsides of the ring then the ring will lift off easily.

2. Cut two pieces of cake. The first piece of cake fits inside at the bottom of the ring and then second piece should be cut smaller and will be used later.

3. Spoon the mousse on top of the cake (at the bottom of the ring) to about 1/3 full, place the 2nd piece of cake on top and spread some lemon curd on top of the cake. Fill with the remaining mousse but leave a small space at top to fill with the lemon curd.

4. Lastly, after smoothing the mousse inside the ring add the lemon curd and smooth it using a small palette knife.

5. Refrigerate for at least 1 hour before serving. Decorations are up to you 😉

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