Lemon Cake with Lemon Curd and White Chocolate Mousse

35% cream, Sugar-free white chocolate, Water, Erythritol, Gelatin, Vanillin, Egg, Egg, Almond flour, Erythritol, Salt, Vanillin, Egg, Butter, Lemon, Erythritol, Water, Gelatin

Heat on the stove: 15 min. Whisk with a mixer: 15 min. Bake: 10 min. Mix: 5 min. Blend with a blender: 5 min. Heat on the stove: 10 min. Cool down: 1 h. Cool down: 2 h. Let it stand: 10 min. To boil: 5 min. Cooking: 5 min.

Preparing the mousse

Preparing the sponge

Preparing the curd

For the mousse, heat the 35% cream (200 g) with vanillin (1 g) and erythritol (10 g) without boiling, pour it over the sugar-free white chocolate (100 g), and stir. Cover gelatin (5 g) with water (20 g), let it bloom for 10 minutes, melt without boiling, and combine with the chocolate mixture. Blend, cover in contact, and chill overnight.

For the sponge, separate the eggs. Beat the whites (150 g) with salt (1 g) and erythritol (10 g), then combine with the yolks (100 g), vanillin (0.5 g), and almond flour (75 g). Spread into a 30×25 cm rectangle and bake at 170°C for 10 minutes.

For the curd, squeeze and strain the lemon juice (60 g). Mix it with eggs (100 g) and erythritol (20 g), cook until thickened, remove from heat, and stir in the butter (100 g). Cover gelatin (5 g) with water (20 g) for 10 minutes, melt, and add it to the curd. Chill for 1 hour.

Whip the chilled mousse. Assemble in a 14.5×14.5 cm square frame, alternating sponge, mousse, and lemon curd. Cover with mousse and chill for at least 2 hours.